Best Spicy Hot African Chicken With Spinach Recipes

SPICY, HOT AFRICAN CHICKEN WITH SPINACH

Spicy, Hot African Chicken With Spinach image

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

Ingredients

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

SEASONED AFRICAN SPINACH

Seasoned African Spinach image

I don't know why this recipe is African. It came to me from a friend in Pennsylvania, who has no African roots that I know of. It can be a complete, vegetarian meal served with rice, or a more protein-rich meal with the addition of a chicken breast. Preparation time does not include cooking rice.

Provided by Aimee88

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/2 large onion, chopped
1/2 green bell pepper, chopped
1 tablespoon peanut oil
1/2 lb fresh spinach, trimmed
1/2 tomatoes, chopped
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons peanut butter

Steps:

Cook onion and pepper in the oil in a large pot or skillet for about 3-5 minutes, or until tender.
Add spinach and tomato. Cover and cook on low heat for about 5 minutes, or until the spinach is tender.
Stir in remaining ingredients. Cook until hot throughout.
Serve over rice.

Nutrition Facts : Calories 103.7, Fat 7.7, SaturatedFat 1.4, Sodium 228.7, Carbohydrate 6.9, Fiber 2.5, Sugar 2.5, Protein 4.1

AFRICAN SPINACH

African Spinach image

A west African recipe. Use as a side dish or serve over rice or couscous as a vegetarian main dish.

Provided by Parsley

Categories Low Cholesterol

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 8

Ingredients

1 large onion, chopped
1 green bell pepper, chopped
2 tablespoons peanut oil
1 lb fresh spinach, washed and trimmed
1 large tomatoes, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup peanut butter, can use chunky, if desired

Steps:

Cook onion and green pepper in peanut oil in a skillet for about 3-5 minutes, or until tender.
Add spinach and tomato to skillet.
Cover and cook on low heat for about 5 minutes, or until spinach is tender.
Stir in all remaining ingredients. Cook until hot throughout.
Serving suggestion: Server with hot cooked rice or couscous.

AFGHANI CHICKEN WITH SPINACH

Afghani Chicken With Spinach image

Make and share this Afghani Chicken With Spinach recipe from Food.com.

Provided by Dienia B.

Categories Chicken

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts, bone in
4 tablespoons flour
1 teaspoon salt
1/2 teaspoon pepper
1/3 cup olive oil
3/4 lb onion, diced large
4 teaspoons garlic, minced
2 teaspoons turmeric
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
32 ounces tomatoes, drained chopped
1 cup chicken stock
1/3 cup spinach, washed drained
1/2 cup yogurt, plain
1 tablespoon lemon juice
1/4 cup pine nuts

Steps:

Flour the chicken breasts.
Sear in olive oil.
Add onion; saute 2 minutes.
Add garlic.
Add turmeric, nutmeg, and cinnamon; cook 1 minute; do not burn.
Add tomatoes and chicken stock.
Bake in oven at 350 degrees Fahrenheit covered for 1 hour until meat is tender.
Remove dish from oven.
Add spinach; stir until wilted.
While spinach is wilting, place pine nuts on cookie sheet; roast for 3 minutes in oven; do not burn.
Cool slightly.
Add yogurt and lemon juice.
Add toasted pine nuts to top.