East African Braised Chicken Recipes

EAST AFRICAN BRAISED CHICKEN

Steps:

• Preheat oven to 350°F.
• Sprinkle chicken with salt and black pepper.
• Heat oil in a Dutch oven over medium-high heat.
• Add chicken, cook 4 minutes on each side or until golden brown.
• Remove the chicken from pan.
• Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
• Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
• Stir in chicken, broth and the remaining ingredients, and bring to a boil.
• Cover and bake at 350°F for 1 hour.

EAST AFRICAN BRAISED CHICKEN

Steps:

• Preheat oven to 350 F degrees.
• Sprinkle chicken with salt and pepper. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden brown. Remove chicken from pan and set aside.
• Add onion to the pan and reduce heat to medium-low. Cook for 10 minutes, stirring frequently. The onion will begin to caramelize. After 10 minutes, add ginger, curry powder, cinnamon, cardamom, red pepper and garlic. Stir in the chicken broth and white wine. Add chicken back to pan and add the dates and golden raisins. Stir gently and bring to a boil. Cover and bake at 350 for 1 hour.

AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)

Steps:

• In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
• Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
• Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
• In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
• Serve over hot white rice.

EAST AFRICAN ROAST CHICKEN

Steps:

• Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.
• Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.
• Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
• Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.
• Preheat oven to 375F/190°C.
• Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.
• Cover again with foil and cook for 30 minutes.
• Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.
• Serve with a rice dish or a salad.