African Delicacies: Chicken For Every Cuisine: Chicken Recipes For Every Occasion: From Weeknight To Feast
Chicken holds a revered place in many African cuisines, from the savory stews of West Africa to the spicy, flavorful dishes of North Africa. Across the continent, chicken is enjoyed in a wide range of preparations, influenced by local ingredients, culinary traditions, and the vibrant flavors of the region. In this chapter, we will explore the rich and diverse ways that chicken is incorporated into African delicacies, offering bold, aromatic dishes perfect for any occasion—from weeknight meals to festive feasts.
---
1. Jollof Chicken (West African Inspired)
Jollof rice is one of the most popular and beloved dishes in West Africa. This dish, often made with rice, tomatoes, and spices, is commonly served with chicken, making it a hearty and satisfying meal. Jollof rice is rich in flavor, slightly smoky, and full of tangy tomato goodness. It's perfect for a family meal or a special gathering.
Ingredients:
4 chicken thighs (kosher or halal), bone-in and skin-on
1 tablespoon vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1 teaspoon ground ginger
1 teaspoon ground thyme
1 teaspoon ground turmeric
1 teaspoon curry powder
1 tablespoon tomato paste
1 can (14 oz) crushed tomatoes
2 cups long-grain rice, rinsed
3 cups chicken broth
Salt and pepper to taste
Fresh parsley for garnish
Directions:
1. Season the chicken thighs with salt, pepper, and half of the curry powder. Heat the vegetable oil in a large pot over medium-high heat, and brown the chicken on all sides. Remove and set aside.
2. In the same pot, add the onion and garlic, sautéing until softened, about 3-4 minutes. Add the red bell pepper and cook for another 2 minutes.
3. Stir in the ginger, thyme, turmeric, and the remaining curry powder. Add the tomato paste and crushed tomatoes, and cook for 5 minutes to allow the flavors to meld.
4. Add the rice, chicken broth, and browned chicken to the pot. Stir to combine. Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, or until the rice is tender and the chicken is fully cooked.
5. Garnish with fresh parsley and serve hot.
---
2. Peri-Peri Chicken (Mozambique/South Africa)
Peri-Peri chicken is a fiery and flavorful dish popular in Mozambique, South Africa, and other parts of Southern Africa. The dish is known for its spicy kick, thanks to the peri-peri (bird’s eye) chili peppers, and its bold flavor profile, which is a perfect balance of heat, citrus, and smokiness. It is often grilled or roasted, creating a deliciously crispy skin with juicy, tender meat.
Ingredients:
4 bone-in, skin-on chicken thighs
1/4 cup peri-peri sauce (store-bought or homemade)
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon smoked paprika
1 tablespoon lemon juice
Salt and pepper to taste
Fresh cilantro, chopped (for garnish)
For the peri-peri sauce (if making homemade):
6-8 peri-peri peppers (or substitute with bird’s eye chilies)
2 tablespoons olive oil
1 tablespoon lemon juice
2 garlic cloves
1/2 teaspoon paprika
1/2 teaspoon salt
Directions:
1. For the peri-peri sauce, blend the peri-peri peppers, olive oil, lemon juice, garlic, paprika, and salt until smooth. If you prefer a milder sauce, remove the seeds from the chilies before blending.
2. Preheat your grill or oven to medium-high heat.
3. Rub the chicken thighs with olive oil, smoked paprika, salt, and pepper. Brush with some of the peri-peri sauce, reserving the rest for basting and serving.
4. Grill or roast the chicken for 25-30 minutes, turning occasionally and basting with the peri-peri sauce until the chicken is cooked through and the skin is crispy.
5. Garnish with fresh cilantro and serve with rice, grilled vegetables, or a fresh salad.
---
3. Moroccan Chicken Tagine
A tagine is a slow-cooked stew that comes from Morocco, traditionally cooked in a clay pot with the same name. This dish combines chicken with a variety of spices, fruits, and vegetables to create a complex and fragrant meal. The result is tender chicken in a rich, aromatic sauce that’s perfect for serving over couscous or rice.
Ingredients:
4 bone-in, skinless chicken thighs
2 tablespoons olive oil
1 large onion, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon ground ginger
1 cup chicken broth
1/2 cup dried apricots, halved
1/2 cup pitted green olives
1 tablespoon honey
Salt and pepper to taste
Fresh cilantro for garnish
Directions:
1. In a large, heavy-bottomed pot (or a tagine if you have one), heat the olive oil over medium heat. Season the chicken thighs with salt and pepper, then brown them on all sides. Remove and set aside.
2. In the same pot, add the onion and garlic, cooking until softened, about 4 minutes.
3. Stir in the cumin, cinnamon, coriander, turmeric, paprika, and ginger, and cook for another minute to toast the spices.
4. Return the chicken to the pot, adding the chicken broth, apricots, olives, and honey. Stir to combine, then cover the pot and reduce the heat to low.
5. Simmer the chicken for 45-60 minutes, or until it’s cooked through and tender.
6. Garnish with fresh cilantro and serve over couscous or rice.
---
4. West African Groundnut (Peanut) Chicken Stew
Peanut stews are a popular dish in many West African countries, and this chicken version is rich, hearty, and incredibly flavorful. Ground peanuts are used to create a creamy, nutty sauce that envelops the chicken, creating a comforting and satisfying dish perfect for family dinners.
Ingredients:
4 skinless, boneless chicken thighs, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 tablespoon grated ginger
1 teaspoon ground cumin
1 teaspoon paprika
1 cup natural peanut butter
2 cups chicken broth
1 can (14 oz) crushed tomatoes
1 sweet potato, peeled and diced
1 tablespoon soy sauce
Salt and pepper to taste
Fresh cilantro, chopped, for garnish
Directions:
1. Heat the vegetable oil in a large pot over medium heat. Add the chicken pieces, seasoning with salt and pepper, and cook until browned on all sides. Remove the chicken and set it aside.
2. In the same pot, add the onion, garlic, and ginger, cooking until softened, about 4 minutes.
3. Stir in the cumin and paprika, cooking for another minute to release the spices’ flavors.
4. Add the peanut butter, chicken broth, crushed tomatoes, and sweet potato, stirring to combine. Bring to a boil, then reduce to a simmer.
5. Return the chicken to the pot and simmer for 30-40 minutes, or until the sweet potato is tender and the stew thickens.
6. Stir in the soy sauce and adjust the seasoning with salt and pepper.
7. Garnish with fresh cilantro and serve with rice or flatbread.
---
Conclusion
African chicken dishes are a celebration of bold, vibrant flavors and a rich tapestry of culinary traditions that span the continent. From the fiery spices of peri-peri chicken to the sweet and savory flavors of Moroccan tagine, chicken serves as the perfect canvas for creating meals that are as diverse and dynamic as Africa itself. Whether you're seeking the comfort of a peanut-based stew or the vibrant aromas of West African Jollof chicken, these recipes bring the spirit of Africa into your kitchen, allowing you to enjoy a taste of tradition and culture with every bite.
