Africanchicken Recipes

AFRICAN CHICKEN STEW

Steps:

• In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic, onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black pepper, red pepper and salt. Do not let garlic brown.
• Mix in water and browned chicken, and any accumulated juices. Place lid on skillet 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 in. Replace lid to simmer for 10 more minutes, or until chicken is cooked through and potatoes are tender. Remove from heat, adjust seasoning, and serve.

PERI PERI AFRICAN CHICKEN

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.

AFRICAN CHICKEN (MACANESE ONE-PAN CHICKEN CURRY, 非洲鸡)

Steps:

• Preheat the oven to 350 degrees F (180 C).
• Combine all the ingredients of the spice mix. Sprinkle on both sides of the chicken.
• Heat a large skillet over medium-high heat until hot. Add 1 tablespoon of olive oil. Add chicken, skin side down. Cook until both sides turn dark brown and crispy, 2 to 3 minutes per side. Transfer chicken onto a big plate.
• Turn to medium heat. Add the rest of the 1 tablespoon of olive oil and onion. Cook until it becomes tender, about 5 minutes.
• Add ginger and garlic. Stir fry for 30 seconds, to release the aroma.
• Add paprika powder and curry powder. Stir until the ingredients are well coated with spices, 20 to 30 seconds.
• Add chicken stock, coconut milk, peanut butter, oyster sauce, and bay leaves. Stir with a spatula to dissolve the peanut butter until it's well blended with the sauce. Bring to the boil.
• Add potato, peppers, and chicken to the curry. Transfer the pan to the oven. Bake until the chicken is cooked through and the skin crispy, about 45 minutes.
• Serve hot over steamed rice.

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.

NORTH AFRICAN CHICKEN AND RICE

Steps:

• In a 3- or 4-qt. slow cooker, combine onion and oil. Place chicken thighs on top of onion; sprinkle with next 7 ingredients. Top with raisins, olives, lemon and garlic. Add broth. Cook, covered, on low until chicken is tender, 4-5 hours. Serve with hot cooked rice.

NORTH AFRICAN SPICED CHICKEN

Steps:

• Preheat the grill to medium-high.
• Combine all the spices in a small bowl. Brush both sides of fish fillets or chicken breasts with oil. Rub 1 side of the chicken breasts with the rub and grill, rub side down, until golden brown and a crust has formed, about 4 minutes. Flip over and continue cooking for 3 to 5 minutes.

NORTH AFRICAN CHICKEN

Steps:

• Combine Seasoning Mix, Lemon Juice, Olive Oil and garlic, mixing well.
• Marinate the the chicken for two hours, refrigerated.
• Grill chicken 20 minutes or until juices run clear, basting with marinade.