Best Hot And Spicy African Chicken Stew Wraps Recipes

Spicy, Hot African Chicken With Spinach image

Provided by Matt Weber

Categories Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1/4 teaspoon paprika
3 chicken bouillon cubes
12 pieces chicken (legs and thighs)
4 -6 garlic cloves
8 ounces spinach
2 tablespoons butter
4 tablespoons olive oil
4 cups water
2 tablespoons peanut butter (with sugar)

Steps:

Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
Peel garlic cloves (4-6).
Wash and dry spinach.
Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
Add chicken to pan and turn heat to medium.
Put a good sear on the chicken until it is browned.
Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
Reduce pan liquid by half. Cook until chicken is falling off the bone.
Add peanut butter, browned garlic, and paprika.
Add spinach and stir until all ingredient have integrated (10 minutes at least).
Watch it close so it doesn't burn.
The stew should be thick when you remove it. If its runny then let it simmer until it thickens.

Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1

Spicy African Chicken Stew image

Provided by Marlitt

Categories Stew

Time 50m

Yield 6 serving(s)

Number Of Ingredients 16

1 tablespoon olive oil
1 (3 lb) chicken, deboned and cut pieces
2 garlic cloves, crushed
1 onion, chopped
2 stalks celery, chopped
2 carrots, diced
1 large potato, diced
1 teaspoon ground cumin
1 tablespoon curry
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon salt
1 cup water
1/4 cup unsalted natural-style peanut butter (I only use 1Tbsp)
1 (15 ounce) can garbanzo beans, drained and rinsed
cilantro or parsley, to garnish

Steps:

In a large dutch oven heat oil over medium high heat.
Add chicken, and brown.
Remove chicken from pan and set aside.
Reduce heat to medium low, and add garlic, onion and potato, celery and carrot to the pan.
Saute for 2 to 3 minutes.
Season with cumin, curry, black pepper, red pepper and salt.
Return browned chicken and accumulated juices and add water to the pan.
Place lid on pot and simmer, stirring occasionally, for 10 to 15 minutes.
Remove lid, and stir in the peanut butter and garbanzo beans.
Make sure the peanut butter is blended into it. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender.
Remove from heat, adjust seasoning, sprinkle with cilantro and serve.

Nutrition Facts : Calories 664.4, Fat 37.6, SaturatedFat 10.2, Cholesterol 170.1, Sodium 790.1, Carbohydrate 32.2, Fiber 6.1, Sugar 2.6, Protein 47.7

Spicy African Chicken and Almond Stew image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 14

4 boneless and skinless chicken breasts, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
3 tablespoons vegetable oil
1 cup chopped onion
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
3 cups low-sodium chicken broth
3/4 teaspoon cayenne
1 crisp, tart apple, such as granny smith, cut 1-inch chunks
1 medium sweet potato, cut into 1-inch chunks
6 cups stemmed and chopped kale
1/2 cup almond butter
1 large tomato, chopped
1/2 cup fresh cilantro leaves

Steps:

Toss the chicken pieces with 1 teaspoon kosher salt and a few grinds of pepper in a medium bowl.
Heat 2 tablespoons of oil in a large Dutch oven or pot over medium-high heat. When hot, add the chicken and cook, stirring frequently, until brown on all sides, about 6 minutes. Transfer to a bowl. Add another tablespoon of vegetable oil to the pot and reduce the heat to medium. Add the onion, garlic, ginger and 1 teaspoon salt and cook, stirring frequently, until soft, about 5 minutes. Add the chicken broth, cayenne, apple, sweet potato and 3 cups of water and bring to a simmer. Add the kale, almond butter and tomato. Stir to combine and simmer until the vegetables are tender, 10 to 15 minutes. Return the chicken to the pot and simmer until just cooked through, about 5 minutes. Serve with the cilantro leaves scattered over the top.
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