CONGO CHICKEN MOAMBE (STEW)
Adapted from Bill Odarty's cookbook called "A Sahara of African Cooking." I found this in " Down Jersey Cooking" submitted by Joyce Williams who has been researching her African-American roots. She said that when she prepared this recipe and served it at a church supper, it was so good, she got a marriage proposal...and his wife was standing right next to him! Moambe means stew in central Africa.
Provided by Oolala
Categories Stew
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a 6 quart soup pot with water to cover; add salt and pepper.
- Bring to a boil, lower to simmer and cook for 1 to 1 1/2 hours.
- Remove chicken and reserve 1 1/2 cups of the chicken broth.
- In another pan, saute cayenne pepper, onion, nutmeg, tomato sauce and butter for 3 minutes.
- To the pan, add the cooked chicken and the 1 1/2 cups of reserved broth and simmer covered for 15 minutes.
- Add peanut butter to thicken, place in a 350 degree F. oven for 30 minutes, uncovered.
- Serve warm with cooked rice.
Nutrition Facts : Calories 768.6, Fat 51, SaturatedFat 13.3, Cholesterol 181.3, Sodium 769.2, Carbohydrate 13.1, Fiber 3.4, Sugar 6.4, Protein 66.2
MOHAVE CHICKEN
Make and share this Mohave Chicken recipe from Food.com.
Provided by annconnolly
Categories Chicken Breast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Set oven for 400 degrees.
- Put a sauté pan over med-high heat with the clarified butter to get hot.
- Sprinkle the cumin liberally onto both sides of the chicken.
- Once the butter is hot (not smoking) carefully place the chicken into the pan to brownon each side.
- Remove the chicken (do not discard the pan) and place onto a baking sheet. Put the sheet into the oven and set your timer for 7-10 minutes, depending on thickness.
- Set the sauté pan and back onto med-high heat, there should be some butter left in the pan, if not add a 1/2 tbsp of butter to the pan and allow it to get hot.
- Sauté the red and green bell peppers.
- When the peppers are browned, add the white wine to the pan. This will de-glaze the pan. Reduce by half.
- Add your orange juice, pineapple juice, cinnamon, and nutmeg. Let it simmer until it reduces and thickens a little.
- Check the chicken and make sure there is no pink showing. Set aside.
- Mix the corn starch and cold water in a bowl and stir this mixture into the sauce, while it's simmering. When stirred in, your sauce will begin to thicken into a glaze.
- Add the chicken breast to the sauce and simmer for another minute to allow the chicken breasts to soak up some of the sauce.
- Serve over rice and pour the sauce liberally over the top. Garnish with a few slices of orange and a sprig of a fresh herb like rosemary or basil.
Nutrition Facts : Calories 647.3, Fat 29, SaturatedFat 10, Cholesterol 160.5, Sodium 162.7, Carbohydrate 40.7, Fiber 3.8, Sugar 27.4, Protein 51
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