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Introduction:
Welcome to our culinary journey through Africa! In this blog, we’ll be exploring the vibrant and diverse flavors of African cuisine by showcasing 15 delicious chicken recipes from different regions of the continent. From the fiery spices of North Africa to the rich stews of West Africa and the aromatic curries of East Africa, each recipe offers a unique taste of Africa’s culinary heritage. So, let’s dive in and get cooking!
South African Peri-Peri Chicken Recipe
Ingredients:
– 4 chicken leg quarters (or any preferred chicken pieces)
– ½ cup peri-peri sauce
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 lemon, juiced
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Marinate the Chicken:
– In a large bowl, combine the peri-peri sauce, olive oil, minced garlic, lemon juice, salt, and pepper.
– Add the chicken pieces to the bowl and toss them well to coat evenly with the marinade.
– Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the chicken.
2. Preheat the Grill:
– Preheat your grill to medium-high heat. Make sure the grates are clean and lightly oiled to prevent sticking.
3. Grill the Chicken:
– Remove the chicken from the marinade and shake off any excess.
– Place the chicken pieces on the preheated grill and cook for about 5-7 minutes on each side, or until they are cooked through and nicely charred.
– Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).
4. Baste with Marinade (Optional):
– While grilling, you can brush the chicken with some of the leftover marinade for extra flavor. Discard any remaining marinade that has come into contact with raw chicken.
5. Serve:
– Once the chicken is cooked through and has developed a beautiful charred exterior, remove it from the grill and transfer to a serving platter.
– Garnish with chopped fresh parsley, if desired, and serve hot with your favorite sides like grilled vegetables, salad, or rice.
6. Enjoy:
– Serve the South African Peri-Peri Chicken immediately while it’s still hot and juicy. The spicy, tangy flavors of the peri-peri sauce will tantalize your taste buds and transport you to the vibrant streets of South Africa.
7. Storage:
– If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven before serving.
Note: Adjust the amount of peri-peri sauce according to your spice preference. You can also make your own peri-peri sauce at home if you prefer a homemade version. Enjoy your flavorful South African Peri-Peri Chicken!
Nigerian Jollof Chicken Recipe
Ingredients:
– 4 chicken thighs, skin-on and bone-in
– 2 cups of long-grain parboiled rice
– 1 large onion, finely chopped
– 2-3 medium tomatoes, blended into a puree
– 1 red bell pepper, blended into a puree
– 1 green bell pepper, chopped
– 3 cloves of garlic, minced
– 1 teaspoon of grated ginger
– 2 tablespoons of tomato paste
– 1 teaspoon of thyme
– 1 teaspoon of curry powder
– 1 teaspoon of smoked paprika
– 1 teaspoon of dried thyme
– 2 cups of chicken broth
– 3 tablespoons of vegetable oil
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs with salt, pepper, and the teaspoon of thyme. Set aside while you prepare the other ingredients.
2. Sauté the Aromatics:
– Heat the vegetable oil in a large pot or skillet over medium heat. Add the chopped onions and cook until they are soft and translucent.
– Stir in the minced garlic and grated ginger, and cook for another minute until fragrant.
3. Add the Blended Vegetables:
– Pour in the blended tomato and red bell pepper puree, along with the tomato paste. Cook, stirring occasionally, until the mixture reduces and thickens slightly, about 10-15 minutes.
4. Season the Sauce:
– Add the curry powder, smoked paprika, dried thyme, and salt to taste. Stir well to combine and let the flavors meld together for a few minutes.
5. Cook the Chicken:
– Push the sauce to the sides of the pot to create space in the center. Place the seasoned chicken thighs in the center of the pot, skin-side down. Allow them to sear for about 5 minutes until golden brown.
6. Simmer:
– Pour in the chicken broth and bring the mixture to a gentle simmer. Cover the pot with a lid and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
7. Add the Rice:
– Once the chicken is cooked, remove it from the pot and set it aside on a plate. Add the parboiled rice to the pot, spreading it evenly over the sauce. Gently mix it into the sauce.
8. Finish Cooking:
– Return the chicken thighs to the pot, nestling them into the rice mixture. Scatter the chopped green bell pepper over the top.
– Cover the pot with the lid and let the rice cook over low heat for about 20-25 minutes, or until the rice is tender and has absorbed all the liquid.
9. Serve:
– Once the rice is cooked, fluff it up with a fork and garnish with fresh parsley or cilantro, if desired. Serve the Nigerian Jollof Chicken hot, straight from the pot, with your favorite side dishes like fried plantains, coleslaw, or salad.
10. Enjoy:
– Dive into the flavorful and aromatic Nigerian Jollof Chicken, savoring the rich combination of spices and tender chicken. This dish is sure to become a favorite at your dinner table!
Moroccan Chicken Tagine Recipe
Ingredients:
– 4 chicken thighs, skin-on and bone-in
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground cinnamon
– 1 teaspoon paprika
– 1/2 teaspoon ground ginger
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (optional, for heat)
– Salt and pepper to taste
– 1 preserved lemon, quartered (or substitute with lemon zest)
– 1 cup chicken broth
– 1/2 cup green olives, pitted
– Fresh cilantro or parsley for garnish
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs with salt and pepper on both sides.
2. Sear the Chicken:
– Heat olive oil in a tagine or large skillet over medium-high heat. Add the chicken thighs, skin-side down, and sear until golden brown, about 4-5 minutes. Flip and sear the other side for an additional 4-5 minutes. Remove chicken and set aside.
3. Sauté Aromatics:
РIn the same tagine or skillet, add chopped onions and minced garlic. Saut̩ until onions are soft and translucent, about 3-4 minutes.
4. Spice Blend:
– Stir in ground cumin, ground coriander, ground cinnamon, paprika, ground ginger, ground turmeric, and cayenne pepper (if using). Cook for 1-2 minutes until fragrant, stirring constantly.
5. Add Chicken and Liquid:
– Return the seared chicken thighs to the tagine or skillet. Pour in chicken broth and add quartered preserved lemon (or lemon zest). Bring to a simmer.
6. Simmer:
– Reduce heat to low, cover with a lid, and let the chicken simmer gently for about 30-35 minutes, or until the chicken is cooked through and tender.
7. Add Olives:
– Add pitted green olives to the tagine or skillet during the last 10 minutes of cooking. This allows them to absorb the flavors of the sauce.
8. Garnish and Serve:
– Once the chicken is cooked and the sauce has thickened slightly, remove from heat. Garnish with fresh cilantro or parsley.
9. Serve:
– Moroccan Chicken Tagine is traditionally served hot, straight from the tagine or skillet. It pairs well with couscous, rice, or crusty bread to soak up the flavorful sauce.
10. Enjoy:
РEnjoy the exotic flavors of Moroccan cuisine with this aromatic and tender Chicken Tagine. The combination of spices, preserved lemon, and olives creates a truly unforgettable dish. Bon app̩tit!
Ethiopian Doro Wat Recipe
Ingredients:
– 4 chicken legs or thighs, skin-on and bone-in
– 2 large onions, finely chopped
– 4 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tablespoons berbere spice mix (can be homemade or store-bought)
– 2 tablespoons tomato paste
– 2 cups chicken broth
– 2 tablespoons niter kibbeh (Ethiopian spiced clarified butter) or regular butter
– 4 hard-boiled eggs, peeled
– Salt to taste
– Fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Chicken:
– Season the chicken pieces with salt and set aside.
2. Sauté Onions and Aromatics:
РHeat niter kibbeh or regular butter in a large pot over medium heat. Add the chopped onions and saut̩ until they are soft and translucent, about 5-7 minutes.
– Stir in the minced garlic and grated ginger, and cook for an additional 2-3 minutes until fragrant.
3. Add Berbere Spice:
– Add the berbere spice mix to the pot and stir well to combine with the onions, garlic, and ginger. Cook for a few minutes to allow the spices to toast and release their flavors.
4. Incorporate Tomato Paste:
– Mix in the tomato paste until it’s well incorporated with the spice mixture. Cook for another 2-3 minutes, stirring occasionally.
5. Add Chicken and Broth:
– Place the seasoned chicken pieces into the pot, coating them with the spice mixture. Pour in the chicken broth, ensuring that the chicken is mostly submerged in the liquid. Bring to a gentle simmer.
6. Simmer:
– Cover the pot with a lid and let the Doro Wat simmer over low heat for about 45 minutes to 1 hour, or until the chicken is tender and cooked through. Stir occasionally to prevent sticking and ensure even cooking.
7. Add Hard-Boiled Eggs:
– Gently add the peeled hard-boiled eggs to the pot, nestling them into the sauce. Allow them to simmer along with the chicken for an additional 10-15 minutes to absorb the flavors.
8. Adjust Seasoning:
– Taste the Doro Wat and adjust the seasoning with salt if necessary. Keep in mind that berbere spice mix can be quite spicy, so adjust according to your preference.
9. Garnish and Serve:
– Once the chicken is cooked and the sauce has thickened to your liking, remove the pot from heat. Garnish with fresh cilantro, if desired.
10. Serve:
– Doro Wat is traditionally served hot, accompanied by injera (Ethiopian flatbread) or rice. Enjoy this flavorful Ethiopian stew with your favorite sides and immerse yourself in the rich culinary heritage of Ethiopia.
11. Enjoy:
– Dive into the rich, aromatic flavors of Ethiopian cuisine with this delicious Doro Wat. The tender chicken, fragrant spices, and hearty sauce make it a true culinary delight. Enjoy!
Senegalese Chicken Yassa Recipe
Ingredients:
– 4 chicken thighs, bone-in and skin-on
– 4 chicken drumsticks
– 3 large onions, thinly sliced
– 4 cloves garlic, minced
– 1 teaspoon ginger, grated
– 2-3 hot chili peppers (such as Scotch bonnet or habanero), finely chopped (adjust to taste)
– 2 tablespoons Dijon mustard
– 1/4 cup lemon juice
– 1/4 cup white vinegar
– 1/4 cup vegetable oil
– 1 teaspoon thyme
– 1 bay leaf
– Salt and pepper to taste
– Cooked rice or couscous, for serving
– Chopped parsley or cilantro for garnish (optional)
Instructions:
1. Marinate the Chicken:
– In a large bowl, combine the chicken thighs, drumsticks, minced garlic, grated ginger, chopped chili peppers, Dijon mustard, lemon juice, white vinegar, vegetable oil, thyme, bay leaf, salt, and pepper. Mix well to ensure the chicken is evenly coated in the marinade. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to meld.
2. Sauté Onions:
РHeat a large skillet or Dutch oven over medium heat. Add a drizzle of vegetable oil if needed, then add the thinly sliced onions. Saut̩ until the onions are soft and translucent, about 8-10 minutes, stirring occasionally.
3. Brown the Chicken:
– Remove the marinated chicken from the refrigerator and transfer it to a plate, reserving the marinade. Increase the heat to medium-high and add the chicken pieces to the skillet, skin-side down. Brown the chicken on both sides, about 3-4 minutes per side. You may need to do this in batches to avoid overcrowding the skillet.
4. Simmer:
– Once the chicken is browned, return all the pieces to the skillet. Pour the reserved marinade over the chicken and onions. Cover the skillet and reduce the heat to low. Let the chicken simmer gently in the sauce for about 30-40 minutes, or until the chicken is cooked through and tender.
5. Adjust Seasoning:
– Taste the sauce and adjust the seasoning with salt and pepper as needed. If you prefer a spicier dish, you can add more chopped chili peppers at this stage.
6. Serve:
– Once the chicken is cooked through and the sauce has thickened slightly, remove the skillet from the heat. Serve the Senegalese Chicken Yassa hot, accompanied by cooked rice or couscous. Garnish with chopped parsley or cilantro, if desired.
7. Enjoy:
– Enjoy the flavorful and aromatic Senegalese Chicken Yassa, a dish that beautifully combines the tanginess of lemon and vinegar with the warmth of ginger and mustard. Serve it up for a taste of Senegal’s vibrant culinary tradition!
Ghanaian Chicken Peanut Soup Recipe
Ingredients:
– 4 chicken thighs, bone-in and skin-on
– 1 onion, chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1-2 hot chili peppers (such as Scotch bonnet or habanero), chopped (adjust to taste)
– 1 cup natural peanut butter
– 1 can (14 oz) diced tomatoes
– 4 cups chicken broth
– 1 cup water
– 2 medium sweet potatoes, peeled and diced
– 1 cup chopped kale or spinach
– 1/4 cup chopped cilantro for garnish (optional)
– Salt and pepper to taste
– Cooked rice or fufu, for serving
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs with salt and pepper. Set aside.
2. Sauté Aromatics:
РIn a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Add chopped onions, minced garlic, grated ginger, and chopped chili peppers. Saut̩ until onions are soft and translucent, about 5-7 minutes.
3. Brown the Chicken:
– Push the aromatics to the side of the pot and add the seasoned chicken thighs, skin-side down. Brown the chicken on both sides, about 4-5 minutes per side. This helps to develop flavor in the soup.
4. Combine Ingredients:
– Once the chicken is browned, stir in the natural peanut butter until it’s well incorporated with the aromatics.
– Add diced tomatoes (with their juices), chicken broth, and water to the pot. Stir to combine.
5. Simmer:
– Bring the soup to a gentle simmer. Cover the pot and let it cook for about 20-25 minutes, or until the chicken is cooked through and tender.
6. Add Sweet Potatoes:
– Stir in the diced sweet potatoes and continue to simmer until they are tender, about 10-15 minutes.
7. Add Greens:
– Once the sweet potatoes are cooked, add chopped kale or spinach to the soup. Let it cook for another 3-5 minutes until the greens are wilted.
8. Adjust Seasoning:
– Taste the soup and adjust the seasoning with salt and pepper as needed. You can also adjust the consistency by adding more water if desired.
9. Serve:
– Ladle the Ghanaian Chicken Peanut Soup into bowls and garnish with chopped cilantro, if using. Serve hot with cooked rice or fufu on the side.
10. Enjoy:
– Enjoy the rich and comforting flavors of Ghanaian Chicken Peanut Soup, a hearty dish that is perfect for chilly days or any time you crave a taste of West African cuisine!
Tanzanian Coconut Chicken Curry Recipe
Ingredients:
– 4 chicken thighs, bone-in and skin-on
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 tablespoons curry powder
– 1 teaspoon ground turmeric
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1/2 teaspoon chili powder (adjust to taste)
– 1 can (14 oz) coconut milk
– 1 cup chicken broth
– 2 tablespoons vegetable oil
– 1 large potato, peeled and diced
– 1 carrot, peeled and diced
– Salt and pepper to taste
– Chopped fresh cilantro for garnish
– Cooked rice or chapati, for serving
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs with salt and pepper. Set aside.
2. Sauté Aromatics:
– In a large skillet or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onions and cook until soft and translucent, about 5 minutes.
– Add the minced garlic and grated ginger to the skillet. Cook for another 1-2 minutes until fragrant.
3. Add Spices:
– Stir in the curry powder, ground turmeric, ground coriander, ground cumin, and chili powder. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
4. Brown the Chicken:
– Push the onion and spice mixture to one side of the skillet. Place the chicken thighs, skin-side down, in the skillet. Brown the chicken for about 4-5 minutes on each side until golden brown.
5. Add Coconut Milk and Broth:
– Pour in the coconut milk and chicken broth, scraping the bottom of the skillet to release any browned bits. Stir to combine.
6. Simmer:
– Bring the mixture to a simmer. Cover the skillet and let the chicken cook in the coconut curry sauce for about 20-25 minutes, or until the chicken is cooked through and tender.
7. Add Vegetables:
– Once the chicken is cooked, add the diced potatoes and carrots to the skillet. Stir well to combine.
8. Continue Cooking:
– Cover the skillet again and let the curry simmer for an additional 10-15 minutes, or until the vegetables are tender and cooked through.
9. Adjust Seasoning:
– Taste the curry and adjust the seasoning with salt and pepper as needed.
10. Serve:
– Serve the Tanzanian Coconut Chicken Curry hot, garnished with chopped fresh cilantro. Enjoy with cooked rice or chapati.
11. Enjoy:
– Indulge in the creamy and aromatic flavors of Tanzanian Coconut Chicken Curry, a comforting dish that brings the taste of Tanzania right to your dinner table!
Cameroonian Poulet DG Recipe
Ingredients:
– 4 chicken thighs, bone-in and skin-on
– 4 chicken drumsticks
– 2 large ripe plantains, peeled and sliced diagonally
– 2 onions, finely chopped
– 3 tomatoes, diced
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 bell peppers (1 red, 1 green), diced
– 2 tablespoons tomato paste
– 1 cup chicken broth
– 2 tablespoons vegetable oil
– 1 tablespoon soy sauce
– 1 tablespoon Worcestershire sauce
– Salt and pepper to taste
– Chopped fresh parsley or cilantro for garnish
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs and drumsticks with salt and pepper. Set aside.
2. Sear the Chicken:
– Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5 minutes per side. Remove from the skillet and set aside.
3. Sauté Aromatics:
РIn the same skillet, add the chopped onions and diced bell peppers. Saut̩ until onions are soft and translucent, about 5-7 minutes.
РAdd minced garlic and grated ginger to the skillet. Saut̩ for another 1-2 minutes until fragrant.
4. Add Tomatoes and Tomato Paste:
– Stir in the diced tomatoes and tomato paste. Cook for 5-7 minutes, stirring occasionally, until the tomatoes break down and the mixture thickens.
5. Return Chicken to Skillet:
– Return the seared chicken pieces to the skillet, nestling them into the tomato mixture.
6. Add Liquid and Sauces:
– Pour in the chicken broth, soy sauce, and Worcestershire sauce. Stir to combine.
7. Simmer:
– Cover the skillet and let the chicken simmer in the sauce for about 20-25 minutes, or until the chicken is cooked through and tender.
8. Add Plantains:
– Once the chicken is cooked, add the sliced plantains to the skillet, arranging them around the chicken pieces.
9. Continue Cooking:
– Cover the skillet again and let the chicken and plantains cook together for another 10-15 minutes, or until the plantains are tender and cooked through.
10. Adjust Seasoning:
– Taste the sauce and adjust the seasoning with salt and pepper as needed.
11. Garnish and Serve:
– Garnish the Cameroonian Poulet DG with chopped fresh parsley or cilantro before serving.
12. Serve:
– Serve the Poulet DG hot, straight from the skillet, with your favorite side dishes like rice or couscous.
13. Enjoy:
РEnjoy the flavorful and hearty Poulet DG, a classic Cameroonian dish that combines tender chicken with sweet plantains and savory sauce. Bon app̩tit!
Kenyan Kuku Paka Recipe
Ingredients:
– 4 chicken thighs, bone-in and skin-on
– 4 chicken drumsticks
– 2 tablespoons vegetable oil
– 2 large onions, finely chopped
– 3 tomatoes, chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 green chilies, chopped (adjust to taste)
– 1 can (14 oz) coconut milk
– 1 tablespoon tomato paste
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 teaspoon turmeric powder
– 1 teaspoon curry powder
– Salt and pepper to taste
– Fresh cilantro for garnish
– Cooked rice or chapati, for serving
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs and drumsticks with salt and pepper.
2. Sear the Chicken:
– Heat vegetable oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and sear until golden brown on all sides, about 5 minutes per side. Remove from the skillet and set aside.
3. Sauté Aromatics:
РIn the same skillet, add chopped onions and saut̩ until soft and translucent, about 5 minutes.
РAdd minced garlic, grated ginger, and chopped green chilies to the skillet. Saut̩ for another 1-2 minutes until fragrant.
4. Add Tomatoes and Spices:
– Stir in chopped tomatoes and cook until they soften and break down, about 5-7 minutes.
– Add tomato paste, ground coriander, ground cumin, turmeric powder, and curry powder to the skillet. Stir well to combine.
5. Simmer with Coconut Milk:
– Pour in the coconut milk and bring the mixture to a gentle simmer.
– Return the seared chicken pieces to the skillet, nestling them into the sauce.
6. Cover and Cook:
– Cover the skillet and let the chicken simmer in the coconut curry sauce for about 20-25 minutes, or until the chicken is cooked through and tender.
7. Adjust Seasoning:
– Taste the sauce and adjust the seasoning with salt and pepper as needed.
8. Garnish and Serve:
– Garnish the Kenyan Kuku Paka with fresh cilantro before serving.
9. Serve:
– Serve the Kuku Paka hot, accompanied by cooked rice or chapati.
10. Enjoy:
– Enjoy the rich and aromatic flavors of Kenyan Kuku Paka, a delicious chicken curry that showcases the vibrant culinary heritage of Kenya!
Ivorian Chicken Kedjenou Recipe
Ingredients:
– 4 chicken thighs, bone-in and skin-on
– 4 chicken drumsticks
– 2 large onions, chopped
– 3 tomatoes, chopped
– 2 bell peppers (1 red, 1 green), chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 hot chili peppers (such as Scotch bonnet or habanero), chopped (adjust to taste)
– 2 tablespoons tomato paste
– 1/4 cup vegetable oil
– 1 teaspoon thyme
– 1 teaspoon paprika
– 1 teaspoon ground black pepper
– 1 bay leaf
– Salt to taste
– Fresh parsley or cilantro for garnish
РCooked rice or atti̩k̩ (cassava couscous), for serving
Instructions:
1. Prepare the Chicken:
– Season the chicken thighs and drumsticks with salt, thyme, paprika, and ground black pepper. Set aside.
2. Sauté Aromatics:
РIn a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat. Add chopped onions and saut̩ until translucent, about 5 minutes.
РStir in minced garlic, grated ginger, and chopped chili peppers. Saut̩ for another 2-3 minutes until fragrant.
3. Add Tomatoes and Peppers:
– Add chopped tomatoes and bell peppers to the pot. Cook until the vegetables soften and release their juices, about 8-10 minutes.
4. Incorporate Tomato Paste:
– Stir in tomato paste until well combined with the vegetables.
5. Add Chicken:
– Nestle the seasoned chicken pieces into the vegetable mixture in the pot.
6. Simmer:
– Add a bay leaf to the pot and cover with a lid. Let the chicken and vegetables simmer over low heat for about 45-50 minutes, stirring occasionally, until the chicken is cooked through and tender.
7. Adjust Seasoning:
– Taste the Kedjenou and adjust the seasoning with salt and pepper as needed.
8. Garnish and Serve:
– Garnish the Ivorian Chicken Kedjenou with chopped fresh parsley or cilantro before serving.
9. Serve:
РServe the Kedjenou hot, accompanied by cooked rice or atti̩k̩ (cassava couscous).
10. Enjoy:
– Enjoy the flavorful and comforting Ivorian Chicken Kedjenou, a traditional dish that showcases the rich and aromatic flavors of Ivorian cuisine!
Zimbabwean Sadza and Chicken Stew Recipe
Ingredients:
For Sadza:
– 2 cups white maize meal (cornmeal)
– 4 cups water
– Salt to taste
For Chicken Stew:
– 4 chicken thighs, bone-in and skin-on
– 4 chicken drumsticks
– 2 tablespoons vegetable oil
– 2 onions, chopped
– 3 tomatoes, chopped
– 2 bell peppers (1 red, 1 green), chopped
– 3 cloves garlic, minced
– 1-inch piece of ginger, grated
– 2 hot chili peppers (such as Scotch bonnet or habanero), chopped (adjust to taste)
– 2 tablespoons tomato paste
– 1 teaspoon ground coriander
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1 teaspoon dried thyme
– 1 bay leaf
– Salt and pepper to taste
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Prepare Sadza:
– In a large saucepan, bring 4 cups of water to a boil. Gradually add maize meal to the boiling water, stirring constantly to prevent lumps from forming.
– Reduce heat to low and continue stirring until the mixture thickens and pulls away from the sides of the saucepan, about 20-25 minutes.
– Season with salt to taste. Cover and let it simmer on low heat while preparing the chicken stew.
2. Prepare Chicken Stew:
– Season the chicken thighs and drumsticks with salt, pepper, paprika, dried thyme, ground coriander, and ground cumin.
РIn a large Dutch oven or heavy-bottomed pot, heat vegetable oil over medium heat. Add chopped onions and saut̩ until translucent, about 5 minutes.
РStir in minced garlic, grated ginger, and chopped chili peppers. Saut̩ for another 2-3 minutes until fragrant.
– Add chopped tomatoes and bell peppers to the pot. Cook until the vegetables soften, about 8-10 minutes.
– Stir in tomato paste until well combined with the vegetables.
– Nestle the seasoned chicken pieces into the vegetable mixture in the pot. Add a bay leaf.
– Cover with a lid and let the chicken and vegetables simmer over low heat for about 45-50 minutes, stirring occasionally, until the chicken is cooked through and tender.
3. Serve:
– To serve, scoop a portion of sadza onto a plate and ladle the chicken stew over the top.
– Garnish with chopped fresh parsley, if desired.
4. Enjoy:
– Enjoy the hearty and comforting Zimbabwean Sadza and Chicken Stew, a traditional dish that is a staple in Zimbabwean cuisine. The creamy sadza pairs perfectly with the flavorful chicken stew, creating a delicious and satisfying meal.
Mozambican Piri-Piri Chicken Recipe
Ingredients:
For the Piri-Piri Marinade:
– 4 chicken leg quarters (or any preferred chicken pieces)
– 4 cloves garlic, minced
– 2 tablespoons fresh lemon juice
– 2 tablespoons olive oil
– 2 teaspoons paprika
– 1 teaspoon cayenne pepper (adjust to taste)
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– Salt and pepper to taste
For Serving:
– Lemon wedges
– Fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Piri-Piri Marinade:
– In a bowl, combine minced garlic, fresh lemon juice, olive oil, paprika, cayenne pepper, dried oregano, dried thyme, salt, and pepper. Mix well to form a smooth marinade.
2. Marinate the Chicken:
– Place the chicken pieces in a large resealable plastic bag or shallow dish.
– Pour the marinade over the chicken, ensuring each piece is coated evenly. Massage the marinade into the chicken to ensure it’s well covered.
– Seal the bag or cover the dish and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the chicken to absorb the marinade.
3. Grill the Chicken:
– Preheat your grill to medium-high heat.
– Remove the chicken from the marinade and shake off any excess.
– Place the chicken pieces on the preheated grill and cook for about 6-8 minutes on each side, or until the chicken is cooked through and has a nice charred exterior.
– Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (75°C).
4. Rest and Serve:
– Once the chicken is cooked through, transfer it to a serving platter and let it rest for a few minutes.
– Garnish with fresh cilantro, if desired, and serve hot with lemon wedges on the side.
5. Enjoy:
– Enjoy the delicious and spicy Mozambican Piri-Piri Chicken straight from the grill! The bold flavors of the marinade combined with the charred perfection of the grilled chicken will transport you to the vibrant streets of Mozambique. Serve with your favorite sides like rice, salad, or grilled vegetables for a complete meal.
Algerian Chicken Couscous Recipe
Ingredients:
For the Chicken and Vegetables:
– 4 chicken thighs, bone-in and skin-on
– 4 chicken drumsticks
– 2 tablespoons olive oil
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and diced
– 2 potatoes, peeled and diced
– 1 zucchini, diced
– 1 bell pepper (any color), diced
– 1 can (14 oz) chickpeas, drained and rinsed
– 2 tomatoes, diced
– 2 tablespoons tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 cups chicken broth or water
For the Couscous:
– 2 cups couscous
– 2 cups chicken broth or water
– 2 tablespoons olive oil
– Salt to taste
Instructions:
1. Prepare the Chicken and Vegetables:
– Season the chicken thighs and drumsticks with salt, pepper, ground cumin, ground coriander, and paprika.
РIn a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add chopped onions and minced garlic. Saut̩ until onions are soft and translucent, about 5 minutes.
– Add seasoned chicken pieces to the pot and brown them on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
– In the same pot, add diced carrots, potatoes, zucchini, bell pepper, chickpeas, diced tomatoes, and tomato paste. Stir to combine.
– Return the browned chicken pieces to the pot. Pour in chicken broth or water until the chicken and vegetables are mostly covered. Bring to a simmer.
2. Simmer the Chicken and Vegetables:
– Cover the pot and let the chicken and vegetables simmer over low heat for about 45-50 minutes, or until the chicken is cooked through and tender, and the vegetables are soft.
3. Prepare the Couscous:
– While the chicken and vegetables are simmering, prepare the couscous. In a separate pot, bring 2 cups of chicken broth or water to a boil.
– Stir in couscous, olive oil, and salt. Cover and remove from heat. Let it sit for about 5 minutes, or until the liquid is absorbed.
– Fluff the couscous with a fork to separate the grains.
4. Serve:
– To serve, place a generous portion of couscous on a plate or bowl. Ladle the chicken and vegetable stew over the couscous.
– Garnish with fresh parsley or cilantro, if desired.
5. Enjoy:
– Enjoy the hearty and flavorful Algerian Chicken Couscous, a traditional dish that is sure to satisfy your taste buds and warm your soul! Serve with additional harissa or hot sauce on the side for an extra kick, if desired.
Sudanese Mulukhiyah with Chicken Recipe
Ingredients:
For the Mulukhiyah:
– 2 cups dried mulukhiyah leaves (jute leaves)
– 1 onion, finely chopped
– 4 cloves garlic, minced
– 2 tomatoes, diced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground paprika
– 1 teaspoon ground turmeric
– Salt and pepper to taste
– 4 cups chicken broth or water
– Juice of 1 lemon
– 2 tablespoons vegetable oil
For the Chicken:
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons vegetable oil
– Salt and pepper to taste
For Serving:
– Cooked white rice
– Lemon wedges
Instructions:
1. Prepare the Mulukhiyah:
РIn a large pot, heat vegetable oil over medium heat. Add chopped onions and minced garlic. Saut̩ until onions are soft and translucent, about 5 minutes.
– Add diced tomatoes and tomato paste to the pot. Cook until the tomatoes break down and release their juices, about 5-7 minutes.
– Stir in ground cumin, ground coriander, ground paprika, ground turmeric, salt, and pepper. Cook for another 2-3 minutes to toast the spices.
– Add dried mulukhiyah leaves to the pot and pour in chicken broth or water until the leaves are mostly covered. Bring to a simmer.
– Reduce heat to low, cover the pot, and let the mulukhiyah simmer for about 30-40 minutes, stirring occasionally, until the leaves are tender and the flavors are well combined.
– Stir in lemon juice just before serving.
2. Prepare the Chicken:
– Season the chicken thighs with salt and pepper.
– In a separate skillet, heat vegetable oil over medium-high heat. Add seasoned chicken thighs to the skillet and brown them on both sides, about 4-5 minutes per side.
– Once the chicken is browned, transfer it to the pot with the mulukhiyah. Let the chicken simmer in the mulukhiyah for an additional 15-20 minutes, or until it’s cooked through and tender.
3. Serve:
– To serve, spoon mulukhiyah into bowls and place a chicken thigh on top of each serving.
– Serve with cooked white rice and lemon wedges on the side.
4. Enjoy:
– Enjoy the rich and flavorful Sudanese Mulukhiyah with Chicken, a dish that is comforting and satisfying. The tender chicken pairs perfectly with the hearty mulukhiyah stew, creating a delicious and nutritious meal.
Madagascan Chicken Ravitoto Recipe
Ingredients:
For the Ravitoto Paste:
– 2 cups grated cassava (yuca)
– 1 cup grated coconut
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 tomatoes, diced
– 2 tablespoons tomato paste
– 2 tablespoons vegetable oil
– 1 teaspoon ground ginger
– 1 teaspoon ground cloves
– 1 teaspoon ground cinnamon
– Salt and pepper to taste
For the Chicken:
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons vegetable oil
– Salt and pepper to taste
For Serving:
– Cooked white rice or cassava (if available)
Instructions:
1. Prepare the Ravitoto Paste:
РIn a large skillet or Dutch oven, heat vegetable oil over medium heat. Add chopped onions and minced garlic. Saut̩ until onions are soft and translucent, about 5 minutes.
– Add diced tomatoes and tomato paste to the skillet. Cook until the tomatoes break down and release their juices, about 5-7 minutes.
– Stir in grated cassava and grated coconut. Cook for another 5-7 minutes, stirring occasionally.
– Add ground ginger, ground cloves, ground cinnamon, salt, and pepper to the skillet. Stir well to combine.
– Reduce heat to low, cover the skillet, and let the ravitoto paste simmer for about 20-25 minutes, stirring occasionally, until the cassava is cooked through and the flavors are well combined.
2. Prepare the Chicken:
– Season the chicken thighs with salt and pepper.
– In a separate skillet, heat vegetable oil over medium-high heat. Add seasoned chicken thighs to the skillet and brown them on both sides, about 4-5 minutes per side.
– Once the chicken is browned, transfer it to the skillet with the ravitoto paste. Nestle the chicken thighs into the ravitoto paste.
3. Simmer:
– Cover the skillet and let the chicken and ravitoto simmer together over low heat for about 30-40 minutes, or until the chicken is cooked through and tender.
4. Serve:
– To serve, spoon ravitoto into bowls and place a chicken thigh on top of each serving.
– Serve with cooked white rice or cassava, if available.
5. Enjoy:
– Enjoy the unique and flavorful Madagascan Chicken Ravitoto, a traditional dish that celebrates the rich culinary heritage of Madagascar. The combination of tender chicken and savory ravitoto paste is sure to delight your taste buds!