Nigerian Chicken Stew
A flavorful and vibrant Nigerian chicken stew, bursting with spices and rich aromas, perfect for any meal or occasion.
Ingredients
For the Chicken Marinade
- 2 pounds chicken, cut into pieces Drumsticks or thighs recommended for richer flavor
- 1 tablespoon ginger, grated Freshly grated for better flavor
- 2 cloves garlic, minced
- 1-2 teaspoons cayenne pepper Adjust to taste
For the Stew Base
- 4 large tomatoes, blended Fresh tomatoes preferred
- 1 large onion, chopped
- 1/4 cup vegetable oil
- 2-3 tablespoons ground crayfish (optional) Adds flavor; omit if not available
- 2-3 teaspoons thyme
- 2-3 teaspoons curry powder
- 2 cups chicken broth
For Garnish
- Fresh cilantro or parsley For garnishing before serving
Instructions
Marinate Chicken
- In a bowl, mix chicken with salt, ginger, garlic, and a bit of cayenne pepper. Cover and let it rest for at least 30 minutes.
Cook Onions
- Heat vegetable oil in a large pot over medium heat. Add chopped onions and sauté until translucent and fragrant, about 5 minutes.
Brown Chicken
- Add marinated chicken to the pot. Cook until browned on all sides, turning occasionally.
Add Tomatoes and Peppers
- Pour in the blended tomatoes and red bell peppers. Stir to combine and cook for about 10 minutes.
Season and Simmer
- Add thyme, curry powder, and optional ground crayfish. Stir and cook for another 5 minutes.
- Pour in chicken broth and bring to a simmer. Cover and let cook for 30-40 minutes, until chicken is tender.
Final Adjustments
- Taste and adjust seasoning with additional salt and cayenne pepper if necessary.
Serve
- Let it sit for a few minutes before serving. Garnish with fresh cilantro or parsley.
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Notes
For a thicker stew, simmer uncovered after adding broth. Store leftovers in an airtight container in the fridge for up to three days, or freeze for three months.