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Nigerian cuisines: | Ingredients used in Nigerian cuisines: | Type of Meat used in Nigerian cuisines | Fish & ShellFish | Recipes
CHICKEN
STEW
serves
6
This tasty and aromatic stew is everyone's favourite in Nigeria From the road side hawkers to the tables of the elite it is a welcome accompaniment to compliment any meal or festive spread. It is the aromatic spices added that makes this wonderful dish so mouthwatering and delicious.
1
large
chicken
225g
/
8oz
fresh
chillies
1
kg
/
2Ib
fresh
tomatoes
2
large
onions
2
clove
garlic
1
small
tin
tomatoes
puree
I
teaspoon
thyme
2
teaspoon
choppedpartminger
leaves
2
onions
(sliced)
1
teaspoon
curry
5
7Oral
/
lpint
groundnut-oil
salt
to
taste
Wash and disjoint the chicken cut into 10-12 pieces. Season with salt add the sliced onions thyme curry and cook for 30-40 minutes until tender. Heat up half of the oil in a pan and fry the cooked chicken until brown but not too dry. In another~ pot heat up the rest of the oil and fry the ground onions chillies and tomatoes for 20minutes until fairly dry. Add the tomato puree and some stock if required. Stir thoroughly and add the fried chicken pieces. Cook and simmer gently for another 10 minutes stirring frequently until well blended. Drain off excessive oil that rises to the top and finally stir in the chopped part minger leaves. Removes from fire and serve with Boiled rice and fried plantain
VARIATIONS
GOATMEAT
STEW
Replace
chicken
with
lkg
/
2Ib
fried
goatmeat
GUINEA
FOWL
STEW
Replace
chicken
with
fried
pieces
of
guinea
fowl
TURKEY
STEW
Replace
chicken
with
pieces
of
fried
turkey
MIXED
MEAT
STEW
Replace
chicken
with
lkg
/
2
Ibs
fried
assorted
parts
of
beef.
(
Tripe
Bokoto
Kidney
Liver
etc.
)
Courtesy of Laura Edet