A Flavoursome West African Stew with Slow-Cooked Herbed and Marinated Chicken in a rich, spicy Tomato Sauce
| Servings | Prep Time |
| 4 servings | 20 minutes |
| Cook Time |
| 2 hours |
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A Flavoursome West African Stew with Slow-Cooked Herbed and Marinated Chicken in a rich, spicy Tomato Sauce
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Ingredients
Chicken Marinade
- 4 chicken drumsticks
- 5 g fresh basil, chopped
- 1 tsp ginger powder
- 1 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp oil
- 1 tsp salt
- 1 tsp black pepper
Stew
- 5 tomatoes *
- 2 onions *
- 1 red bell pepper **
- 2 garlic cloves
- 1 scotch bonnet pepper ***
- 1 stock cube
- 4 tsp olive oil
- 50 g basil
- 200 ml tomato passata
- 1 tsp brown sugar ****
- 1 tbsp paprika
- salt
- pepper
Units:
Instructions
Marinating the Chicken
- Whisk together the oil, garlic, ginger, onion powder, chopped basil, salt and pepper in a bowl. Transfer the marinade to a sealable plastic bag with the chicken and shake to combine. Refrigerate overnight or for up to 12 hours.
- When ready to cook, add 1 teaspoon of olive oil to a Dutch oven and when hot (but not smoking), fry the chicken on medium heat for 2 - 3 minutes per side to brown. Remove chicken from oven and set aside.
Stew
- Chop the tomatoes, onions, bell pepper and garlic into large chunks. Drizzle 3 teaspoons of olive oil and a sprinkle of salt over the vegetables and roast in oven at 200 degrees for 18 minutes.
- In a blender, add the roasted veggies, basil, scotch bonnet pepper and tomato passata. Blend to a smooth consistency.
- To the remaining oil in the dutch oven from frying the chicken, add the pureed vegetables and fry for 2 - 3 minutes on medium heat. Add a stock cube (and salt if needed - I don't think it will be - but be guided by your palate) and paprika, turn the heat to low - medium and simmer covered for 30 minutes.
- Add the chicken to the sauce, cover and continue to simmer for another 45 minutes. Taste after 45 minutes and add a teaspoon of brown sugar if needed. Simmer covered for another 5 - 10 minutes.
- Serve with rice and steamed vegetables.
Recipe Notes
* use medium-sized onions and tomatoes
** large bell pepper
*** de-seed the scotch bonnet peppers before using to dial down the heat.
**** brown sugar is optional but I do recommend using some.