Tag: Chicken
Poulet Roti a l’Algerienne
Poulet Roti a l’Algerienne
This roast chicken is a traditional way of preparation in Algerian cuisine. The whole chicken is marinated in an onion/dijon/balsamic base, with a little heat from the cayenne pepper. If you don’t want to roast a whole chicken, you can marinate pieces as a substitute.
Servings: 4
Equipment
- food processor
- gallon sized storage bag
Ingredients
- 4-5 lb roasting chicken
- 1 cup water
- 1 medium onion
- 6 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 4 garlic cloves minced
- 1 tsp black pepper
- 1 tsp cayenne pepper
- 2 tsp salt
Instructions
- Place all of the marinade ingredients in a food processor.
- Purée until smooth.
- Place the chicken in a gallon sized storage bag with all of the marinade. Squeeze out as much air as possible. Marinate the chicken for at least 8 hours, preferably overnight. Flip every couple of hours if possible.
- Preheat the oven to 350 degrees. If you don’t have a rack for your chicken to roast on, take a large carrot and split it in half, using as a rack.
- Place the chicken on top of the carrots. Pour any remaining marinade over the chicken. Season the outside with salt.
- Roast the chicken for 90 minutes until the internal temperature in the thigh reaches 180 degrees.
Gravy Chicken
Gravy Chicken
This is the first Liberian recipe on stonedsoup.net! This delicious stew consists of chicken stewed with a spicy bell pepper/tomato based sauce. The last 5 minutes of cooking, jumbo shrimp are added into the pot. Traditionally, Liberians also add fried fish to the sauce, but this can be omitted. The gravy chicken is served with check rice, a spinach based rice that is eaten all over West Africa.
Equipment
- blender
Ingredients
- 1/4 cup vegetable oil
- 4 large bone in chicken thighs
- 2 tbsp tomato paste
- 1 lb large shrimp peeled and deveined
- 2 red bell peppers
- 1 green bell pepper
- 2 tomatoes
- 1 medium onion chopped
- 5 garlic cloves
- 1/2 tsp ginger minced
- 1 habanero
- 1/4 cup basil chopped
- salt and pepper to taste
- 1 tbsp chicken bouillon
- 1 tsp paprika
Instructions
- Add peppers, garlic, tomatoes, half of the onions, ginger, and basil to a blender.
- Purée until smooth. Set aside.
- Boil the chicken with for 30 minutes with onions, bouillon, paprika, salt, and pepper.
- Strain the chicken, reserving the stock. Set aside.
- Heat up cooking oil in a Dutch oven over medium high heat. Sauté the tomato paste for a minute.
- Pour in the purée and simmer for 15 minutes over medium heat.
- Pour in 2 cups of the reserved stock. Add in the chicken. Simmer for 10 minutes.
- Add in the shrimp and simmer for 3-5 minutes until the shrimp are cooked through.
Nigerian Stewed Chicken
Nigerian Stewed Chicken
This might just look like chicken in tomato sauce, but it’s so much more. The chicken first gets braised with a bunch of onions, herbs, garlic, and curry powder; tenderizing the chicken and creating a rich and flavorful stock. The chicken then gets broiled until crispy. While the chicken is braising, tomatoes, red pepper, onion, habanero, garlic, and ginger are puréed, then simmered into a thick sauce. The saved chicken stock is stirred in and the chicken pieces are placed into the sauce. They will only need 10 minutes of time to simmer. Serve the stewed chicken with rice and fried plantains.
Equipment
- blender
Ingredients
Braising the Chicken
- 3 lbs chicken pieces drums and thighs work best
- 1 small onion chopped
- 2 tbsp garlic powder
- 1 tbsp ground ginger
- 1 tbsp curry powder
- 2 tsp oregano
- 2 tsp thyme
- 1 tsp rosemary
- 3 maggi bouillon cubes
- 2 cups water
Sauce
- 4 roma tomatoes chopped
- 2 large red bell peppers seeded and chopped
- 1 medium onion chopped
- 3 habanero
- 1 thumb ginger peeled and chopped
- 4 garlic cloves
Chicken Stew
- 2 tbsp vegetable oil
- 1 medium onion chopped
- 2 bay leaves
- 3 tbsp tomato paste
- salt to taste
Instructions
- Place the chicken, onions, all of the seasonings, and water in a pot. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 45 minutes. Save the stock.
- Turn on your oven’s broiler. Place the chicken on a rack on a baking sheet lined in foil.
- Broil for 6-7 minutes until browned. Set aside.
- Place all of the sauce ingredients in a blender.
- Purée until smooth.
- Heat up vegetable oil in a large saucepan over medium heat. Sauté the onions, tomato paste, and bay leaves for 5 minutes.
- Pour in the sauce. Simmer for 25 minutes.
- Stir in the reserved stock. Place the chicken pieces in the sauce.
- Simmer for 10 minutes. Season with salt to taste.
