African Saucy Chicken Recipes

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 SAUCY CHICKEN

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.

SOUTH AFRICAN CHICKEN

Steps:

• In large zipper-type bag, combine onions, garlic, lemon juice, salt and pepper.
• Add the chicken pieces and zip up the bag.
• Roll the chicken around in the bag to coat.
• Refrigerate over night to marinate.
• Remove chicken from the marinade and pour the marinade into the crockpot.
• In a skillet over medium-high heat, brown the chicken pieces in a little olive oil.
• Transfer chicken to crockpot, putting the dark meat pieces on the bottom, white meat on top.
• Cover with lid and cook on low-setting for 4-6 hours, or until chicken is thoroughly done.
• When chicken is done, remove from crockpot and reserve, keeping warm.
• Transfer the remaining cooking juices and onions into a skillet and cook for about 10 minutes, or until reduced by half.
• Serve the chicken with brown rice and spoon the reduced sauce over everything.

SOUTH AFRICAN CHUTNEY CHICKEN

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
• Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.