African Saucy Chicken Recipes

Steps:

• In a large skillet, heat half the oil over med high heat and saute onion and garlic, stirring occasionally, until softened (about 4 minutes).
• Stir in tomato paste, paprika, 2 tbsp water, ginger, and 1/2 tsp each of salt and pepper - cook, stirring, for about 1 minute.
• stir in coconut milk and peanut butter and then let cool slightly and transfer to food processor, puree until smooth (Make ahead - let cool to room temperature and refrigerate in an airtight container up to 48 hours).
• Sprinkle chicken with remaining salt and pepper. In a skillet, heat remaining oil over med high heat and brown chicken in batches, then transfer to slow cooker.
• Pour sauce over top , then cover and cook on low for 4-5 hours.
• Stir in jalapeno and cilantro / parsley and cook on high for 20 minutes until thickened.

Steps:

• In a large bowl, combine the chicken legs with the scallions, thyme, vinegar, 1/4 cup lime juice and 1 tablespoon oil. Marinate in the fridge for at least 2 hours or up to 24 hours.
• If using a grill or grill pan, heat it over high; if using a cast-iron skillet, heat 1 tablespoon oil over medium-high. (If cooking indoors, pat the chicken dry, discarding marinade, then brush the chicken lightly with oil.) Season the chicken all over with salt and pepper. Working in batches if necessary, grill or sear the chicken until browned on both sides, 6 or 7 minutes per side. Transfer the chicken to a plate.
• Meanwhile, in a large pot, heat the remaining 3 tablespoons oil over medium-high. When the oil is hot, add the onions in an even layer, season with salt and pepper, and let sear without stirring for 3 to 4 minutes. Using a wooden spoon, stir occasionally to prevent onions from burning at the bottom of the pot, and allow onions to cook until they start to caramelize and take on some color, 10 to 12 minutes.
• Add the bell pepper, chile, garlic, ginger, bay leaves and the mustard (if using), and continue stirring, adding 1 to 2 tablespoons of water as needed to avoid scorching at the bottom of the pot, another 5 minutes. Stir in another 1/4 cup lime juice, and season with 1 tablespoon salt and 2 teaspoons pepper.
• Add the grilled chicken into the pot, tucking it under the onions, then top with 1 cup water. Stir well, smooth mixture gently into an even layer, cover and simmer over medium until chicken is cooked through and tender, about 30 minutes.
• Season to taste and add more lime juice to taste, if desired. Serve chicken over rice, with onion mixture and sauce drizzled generously on top.

Steps:

• In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
• Preheat a grill for medium heat.
• Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning occasionally, until the skin is slightly charred and juices run clear.

Steps:

• Berbere:.
• Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• Chicken:.
• Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 tsp salt. Cover and marinate in refrigerator for 30 minutes.
• Heat a large pot over medium heat. Add olive oil. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently.
• Add 2 tsp Berbere, remaining 1/4 tsp salt, butter, ginger, nutmeg, and cardamom, cook 1 minute.
• Add wine, broth, and tomato paste; stir until well blended.
• Add chicken mixture; bring to a boil.
• Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
• Stir in cilantro. Serve with lemon wedges.