Best North African Chicken And Spinach Stew Recipes
SPICY, HOT AFRICAN CHICKEN WITH SPINACH
For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.
Provided by Matt Weber
Categories Stew
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 13
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
NORTH AFRICAN CHICKEN AND RICE
I'm always looking to try recipes from different cultures, and this one is a huge favorite. We love the spice combinations. This cooks equally well in a slow cooker or a pressure cooker. -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 4h10m
Yield 8 servings.
Number Of Ingredients 16
Steps:
- In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.
Nutrition Facts : Calories 386 calories, Fat 13g fat (3g saturated fat), Cholesterol 76mg cholesterol, Sodium 556mg sodium, Carbohydrate 44g carbohydrate (12g sugars, Fiber 3g fiber), Protein 25g protein.
NORTH AFRICAN CHICKEN AND SPINACH STEW
This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!
Provided by Jazz Smollett-Warwell
Categories HarperCollins HarperCollins Dinner Chicken Soup/Stew Stew Spinach Paprika Oregano Rice Cinnamon Garlic
Yield 4-6 servings
Number Of Ingredients 18
Steps:
- PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
- REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
- TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
- MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
- MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
- SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.
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