African Chicken
Created by Marcia.T on March 16, 2015
- Servings: 6
- Prep Time: 30m
- Cook Time: 65m
- Recipe #18109
Ingredients
- 4 pounds chicken thighs
- 2 pounds chicken legs
- 4 tablespoons oil (vegetable oil)
- FOR THE SPICE RUB
- 1 1/2 teaspoons salt
- 2 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 teaspoons onion powder
- 3/4 teaspoon ground cayenne pepper (or to taste)
- FOR THE PEANUT SAUCE
- 1 small yellow onion (finely diced)
- 1 small red bell pepper (seeded and finely diced)
- 1/2 green bell pepper (seeded and finely diced)
- 1 small carrot (peeled and finely diced)
- 1 garlic clove (minced)
- 2 teaspoons finely diced jalapeno pepper (seeded)
- 4 cups chicken broth
- 1/2 cup peanut butter (smooth)
- 1 tablespoon tomato paste
- 1 small roma tomato (seeded)
- 1 teaspoon chopped fresh thyme (or 1/2 tsp dried thyme)
- 1 teaspoon grated fresh ginger
- 1/2 cup coconut milk (stirred)
- 1/2 teaspoon salt
- 1/4 to 1/2 teaspoon ground black pepper
- SERVE WITH
- 1/4 cup chopped fresh parsley (for garnish)
- Cooked rice (white or brown)
How to Make
-
Step 1: Stir together the Spice Rub ingredients. Wearing rubber gloves (because of the cayenne), rub spices onto chicken pieces (you could refrigerate 24 hours or cook it right away.
-
Step 2: Heat 2 Tbsp oil in a large nonstick skillet over medium high. Add chicken in batches and brown on all sides. Transfer browned pieces to a platter or bowl.
-
Step 3: Add 2 more tablespoons of oil, add onion, bell peppers, carrot, garlic, and jalapeno to the pan. Cook about 5 min, until vegetables are soft. Add chicken broth and simmer about 20 minutes uncovered. Reduce heat to medium-low, stir in all the remaining sauce ingredients, and simmer 2 minutes. Return browned chicken to the skillet and cook 25-30 minutes until chicken is tender. Stir occasionally to keep sauce from sticking. Turn chicken pieces mid-way through to ensure even cooking.
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Step 4: Garnish with parsley and serve over rice.
Nutritional Facts
- Serving Size: 1 (713.3 g)
- Calories 1087.3
- Total Fat - 78.2 g
- Saturated Fat - 21.9 g
- Cholesterol - 659.2 mg
- Sodium - 1846.6 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 3.2 g
- Sugars - 4.2 g
- Protein - 82.7 g
- Calcium - 82.1 mg
- Iron - 7.4 mg
- Vitamin C - 37.8 mg
- Thiamin - 0.3 mg