Monsoon Coast

Fiery East African Braised Chicken

This fiery African stew will give you succulent chicken to warm up on cool nights.


4 chicken legs or 8 thighs

2 medium onions chopped

4 TBL olive oil

2 TBL minced ginger

2 TBL minced garlic

2 TBL tomato paste

½ cup white or red wine

3 TBL raisins, chopped

3 TBL pitted dates chopped

2-3 cups chicken stock

Salt to taste

Prep Time: 30 mins
Cook Time: 2-3 hours

1 – In a medium sauce pan, brown chicken in a bit of canola oil and golden brown. Set aside.
2 – In another pan, sauté onions in the olive oil until onions are translucent (about 10 minutes).
3 – Add garlic and ginger. Sauté for 2 minutes.
4 – add the Ethiopen Berbere or Durban Curry and Sauté for 2 minutes.
5 – Add the tomato paste. Cook 2 minutes.
6 – Add the wine, cook down for 2 minutes.
7 – Add the raisin, dates, stock and salt.
8 – 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.
9 – Adjust seasoning. Enjoy with Golden Fragrant Rice or Monsoon Potatoes.