This African Chicken Stew is unique with bold flavours, my Gambian roots inspire this dish. It is flavourful and made using a fresh vegetable base. This dish is slightly spicy which is neutralised by the sweetness of the fresh tomatoes and the earthiness of the bay leaves. This is a great weekday meal using everyday ingredients that can be found in any supermarket.
In the Gambia, we have different ways of making a stew. Some are made with a rich tomato puree base while others are made with a white base using onions, fresh tomato and chillies. This African Chicken Stew is made using a white vegetable base with little added water. This dish is perfect for a quick weekday meal for the family or a party for one.
If you make this dish and love it, then the Chicken Peanut Butter Stew will be right up your alley, so please give it a try.
Ingredients
- Skinless Chicken thighs: Use a whole chicken or any part of the chicken with bone in.
- An Onion and Shallot: I used an onion and a shallot, the shallot balances the acidity of the onion.
- Tomatoes: Fresh tomatoes are essential for this dish, they add a slight sweetness to the dish which neutralises the chillies.
- Scotch Bonnet: I love the aromatic flavour and spiciness it adds. However if spicy is not your vibe, please omit.
- Green finger chillies: This is essential to the dish, however if you are not very adventurous with chillies, you can reduce the amount to your taste.
- Rapeseed oil: This is my pantry staple which I used for cooking this dish.
See recipe card for quantities.
Instructions
- Browned the chicken thighs.
3. Add the chopped vegetables and spices.
5. Add the chicken, close the lid half way and leave to slowly simmer until the chicken is cooked.
2. Saute the onions.
4. Add the water and leave to simmer.
6. Bonne appetite! Serve it with freshly made rice.
Storage
Fridge: Leafovers can be stored in a container with a tight lid in the fridge for maximum a week.
Reheat: Reheat it in a microwave for about 3 minutes following your microwave settings and safety guidlines.
Related
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Recipe
African Chicken Stew
Ingredients
- a cup of Rapeseed Oil (1ooml)
- 6 Skinless Chicken thighs
- 1 Large Onion
- 1 Scallot
- 2 medium/large vine tomatoes
- 6 Green finger chillies
- 1 medium scotch bonnet (Optional if you don't do spicy)?
- 1 medium dry bay leave
- a teaspoon of Knorr aromat seasoning or Chicken bouillion
- half a teaspoon of black pepper
- half a teaspoon of cornish sea salt (or salt of your choosing)
- a cup of water (120ml)
Instructions
- Begin by seasoning the chicken with half a teaspoon of salt and black pepper, then set aside. Now heat the oil in a medium cooking pan over medium heat. Add the chicken and sear until brown on both sides when the oil is hot, then set aside.
- Add the chopped onion and shallot to the pan and leave to saute until translucent, this will take about 3-5 minutes. Add garlic paste, chopped green chillies, scotch bonnet, bay leaf and sweet pepper. Now add the chopped tomatoes and stir.
- Now add the black pepper, knorr seasoning, and salt gently stir and taste. Add the water and now add the chicken to the pan, reduce the heat to medium-low, put the lid on and leave to simmer.
- When most of the water has evaporated and the oil has started forming on top of the stew, it is ready for serving. Bonne appetite! Served with freshly made rice.
Food safety
We sometimes take for a granted that we have years (or decades) of cooking experience, that the average visitor may not. Add to, or remove from, the list below with health and safety tips.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
