Best Spicy African Chicken Stew Recipes

SPICY AFRICAN CHICKEN STEW

Steps:

• Pour the hot stock over the peanut butter and stir until dissolved. Heat a very large pan and fry the onions in the oil for 5 mins to soften. Add the ginger, cayenne, if using, ½ tsp black pepper, coriander, cumin, chillies and bay and cook, stirring, for 2 mins.
• Tip in the tomatoes and the peanut stock, then stir in the chicken pieces. Put a lid on the pan and leave to simmer for 30 mins, stirring frequently to make sure the peanut butter doesn't stick to the base of the pan.
• Stir in the sweet potatoes, peppers and chopped coriander, then cook for 30 mins more. Serve sprinkled with the reserved coriander, with rice and lime wedges for squeezing over, if you like.

SPICY AFRICAN CHICKEN AND ALMOND STEW

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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SPICY AFRICAN CHICKEN STEW

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.

HOT AND SPICY AFRICAN CHICKEN STEW WRAPS

Steps:

• Place chicken in dish and cover with lemon juice and salt.
• Marinate in fridge for 30 minutes.
• Chop onion and garlic.
• Cook in a large heavy pot in the olive oil til soft.
• Add 2 tspn of Berbere mix, ginger, nutmeg, cardamom and stirfry for 1 minute.
• Add wine, stock and tomato paste and bring to simmer.
• Add chicken and marinade mixture.
• Bring to boil, then reduce to simmer.
• Simmer at very very low temperature with lid on for 3 hours, stirring frequently and ensuring stew doesn't dry out or stick to bottom.
• Add coriander.
• Melt butter in frypan.
• Cook chapattis quickly turning so they puff up.
• Fill chapattis with stew and wrap.

SPICY AFRICAN CHICKEN STEW

Steps:

• Heat oil in a Dutch oven over medium high heat until hot. Add chicken, onions and garlic, cook aobut 5 minutes until browned and onions are tender.
• Stir in tomatoes, peanut butter, and seasonings. Bring to a boil, reduce heat and simmer 35 minutes.
• Serve over hot rice, sprinkle with chopped peanuts.