African Chicken In Spicy Red Sauce Recipes

AFRICAN CHICKEN IN SPICY RED SAUCE

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.

NORTH AFRICAN SPICED CHICKEN

Steps:

• Add the chicken to a large bowl then drizzle with avocado oil and all the spices. Using a pair of tongs turn and mix the chicken pieces and spices together until they are evenly distributed over the chicken.
• Sear the chicken about a minute or to per side on a large frying pan heated to medium high heat.
• Bake in the oven at 350ºF for 15 minutes, or until the internal temperautre reaches 165ºF.

AFRICAN (ETHIOPIAN) CHICKEN IN SPICY RED SAUCE

Steps:

• 1. BERBERE: Combine all ingredients in a small bowl. Yields 1/4 cup. Serving size is 1 teaspoons.
• 2. 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.
• 3. 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.
• 4. Add wine, broth, and tomato paste; stir until well blended. 8 Add chicken mixture; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until chicken is tender, turning chicken occasionally.
• 5. Stir in cilantro. Serve with lemon wedges.

CHICKEN YASSA

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.

AFRICAN CHICKEN IN SPICY RED SAUCE RECIPE - (4/5)

Steps:

• Place chicken in a shallow dish; drizzle with juice, and sprinkle with 1/2 teaspoon salt. Cover and marinate in refrigerator 30 minutes. Heat a Dutch oven over medium heat. Coat pan with cooking spray. Add onion and garlic; cook 5 minutes (do not brown), stirring frequently. Add 2 teaspoons Berbere, remaining 1/4 teaspoon 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.

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.