North African Chicken And Spinach Stew Recipes

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NORTH AFRICAN CHICKEN AND SPINACH STEW



North African Chicken and Spinach Stew image

This dish is my mother's interpretation of a meal we had at a friend's birthday party when we were young. We came home raving about it and had to try making it for ourselves!

Provided by Jazz Smollett-Warwell

Categories     HarperCollins     HarperCollins     Dinner     Chicken     Soup/Stew     Stew     Spinach     Paprika     Oregano     Rice     Cinnamon     Garlic

Yield 4-6 servings

Number Of Ingredients 18

1 whole chicken (about 2 1/2 pounds)
3 celery stalks, roughly chopped
2 carrots, roughly chopped
1 medium onion, roughly chopped
3 bay leaves
Sea salt
10 garlic cloves
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly cracked black pepper
1 cinnamon stick
10 ounces baby spinach, chopped (about 8 cups)
1 tablespoon granulated onion
1 tablespoon granulated garlic
1 tablespoon paprika
1/4 teaspoon cayenne pepper
1 tablespoon dried oregano
Cooked basmati rice, for serving
Lemon wedges, for serving (optional)

Steps:

  • PLACE the chicken in a large pot and cover it with water. Add the celery, carrot, onion, and bay leaves and season with 1 tablespoon salt. Cover and bring to a boil, then reduce the heat and simmer for 45 minutes.
  • REMOVE the chicken to a deep dish or bowl and let it drain. Strain the stock into a large bowl or pan and set aside. Transfer the vegetables from the strainer to a blender (remove the bay leaves), add the garlic, and puree until completely smooth. Set aside.
  • TO make the spinach stew, in a large saucepan over medium heat, melt 4 tablespoons of the butter. When it's bubbling slightly, add the vegetable puree. Warm it through, about 2 minutes. Season with 1 teaspoon salt, the pepper, and the cinnamon stick, then add the spinach and cook until wilted, about 2 minutes. Add 1 1/2 cups of the reserved stock and bring to a simmer. Cook to let the flavors develop, about 15 minutes. Reduce the heat and keep warm (remove the cinnamon stick before serving).
  • MEANWHILE, when the chicken is cool enough to handle, pat it completely dry and break it down into 8 pieces: 2 thighs, 2 wings, and 2 breasts, then split the breasts in half. Place the chicken pieces in a large dish. Combine the granulated onion, granulated garlic, paprika, cayenne, oregano, and 1 teaspoon salt in a small bowl. Completely coat the chicken in this dry rub.
  • MELT the remaining 2 tablespoons butter in a large cast-iron skillet over high heat. Add the chicken pieces and sear until charred in spots, about 4 minutes. Flip and cook on the other side, 4 minutes. Remove from the heat.
  • SERVE the chicken with rice and a generous ladle of spinach stew. Squeeze lemon over the plate if desired.

SPICY, HOT AFRICAN CHICKEN WITH SPINACH



Spicy, Hot African Chicken With Spinach image

For years I had been trying to replicate a dish that was prepared for me by an African family. Finally, during a random sales call, an African telemarketer was gracious enough to help me piece together the missing ingredients. This is a hot, spicy, thick stew that is completely addictive. It contains chicken, peanut butter, and spinach. There are some other variations of the African stew out there, but none compare to this. The secret to the stew is both peanut butter and spinach together. That is how the sauce gets its deep color. The peanut butter oil and spice combine to make sauce unbelievably thick and savory.

Provided by Matt Weber

Categories     Stew

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 13

2 tablespoons curry powder
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 tablespoon cayenne pepper
1/4 teaspoon paprika
3 chicken bouillon cubes
12 pieces chicken (legs and thighs)
4 -6 garlic cloves
8 ounces spinach
2 tablespoons butter
4 tablespoons olive oil
4 cups water
2 tablespoons peanut butter (with sugar)

Steps:

  • Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
  • Peel garlic cloves (4-6).
  • Wash and dry spinach.
  • Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
  • Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
  • Add chicken to pan and turn heat to medium.
  • Put a good sear on the chicken until it is browned.
  • Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
  • Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
  • Reduce pan liquid by half. Cook until chicken is falling off the bone.
  • Add peanut butter, browned garlic, and paprika.
  • Add spinach and stir until all ingredient have integrated (10 minutes at least).
  • Watch it close so it doesn't burn.
  • The stew should be thick when you remove it. If its runny then let it simmer until it thickens.

Nutrition Facts : Calories 261.7, Fat 24.7, SaturatedFat 6.6, Cholesterol 15.7, Sodium 2432.5, Carbohydrate 8.9, Fiber 3.7, Sugar 1.8, Protein 5.1

SPINACH STEW



Spinach stew image

This is a favorite stew of many Ghanaians, which is made out of Spinach, onions, fresh tomatoes, ginger, garlic, oil, salt, habanero peppers, other spices. It served with rice, yams, plantains, etc.

Provided by fnonterah2018

Categories     Main Course

Time 1h20m

Number Of Ingredients 8

1 Bulb Onion
1 Clove Garlic
4 Habanero Peppers (You don't have to use as many.)
1 Pound Fresh Spinach
3 Fresh Tomatoes
1/4 Ginger root
1 Tsp Salt (Or salt to taste)
4 Tbsp Canola oil (You can use Olive oil too)

Steps:

  • Start off by chopping up the spinach, tomatoes and onions and set aside
  • Chop up your garlic, ginger and habanero peppers and blend with a little of water.
  • Pour oil in a pre-heated pan and fry your onions for about 5 minutes.
  • Add in the blended produce and tomatoes and let cook for another 5 minutes.
  • Now you can add your spinach, lower the heat to medium and let simmer for about 45 minutes. Because the spinach and tomatoes have a lot of fluid in them and you don't want your stew to soggy. So after about an hour of cooking your world famous spinach stew is ready to be served.

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