Fiery East African Braised Chicken
This fiery African stew will give you succulent chicken to warm up on cool nights.
Ingredients
- 4 chicken legs or 8 thighs
- 2 medium Onions chopped
- 4 tbsp olive oil
- 2 tbsp Ginger minced
- 2 tbsp Garlic minced
- 2-5 tsp Ethiopian Berbere or Durban Curry
- 2 tbsp tomato paste
- 1/2 cup white or red wine
- 3 tbsp raisins chopped
- 3 tbsp pitted dates chopped
- 2-3 cups chicken stock
- Salt to taste
Instructions
- In a medium sauce pan, brown chicken in a bit of canola oil and golden brown. Set aside.4 chicken legs
- In another pan, sauté onions in the olive oil until onions are translucent (about 10 minutes).2 medium Onions, 4 tbsp olive oil
- Add garlic and ginger. Sauté for 2 minutes.2 tbsp Ginger, 2 tbsp Garlic
- add the Ethiopen Berbere or Durban Curry and Sauté for 2 minutes.2-5 tsp Ethiopian Berbere or Durban Curry
- Add the tomato paste. Cook 2 minutes.2 tbsp tomato paste
- Add the wine, cook down for 2 minutes.1/2 cup white or red wine
- Add the raisin, dates, stock and salt.3 tbsp raisins, 3 tbsp pitted dates, 2-3 cups chicken stock, Salt to taste
- Bring to a boil. Lower heat to a simmer. Cover and simmer the stew for 1.5 – 2 hours or the chicken is very tender.
- Adjust seasoning. Enjoy with Golden Fragrant Rice or Monsoon Potatoes.
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