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Nigerian Chicken Stew Recipe

This recipe is a favorite in Nigeria. You can find this being served everywhere from roadside vendors to the dining rooms of the elite. The aromatic spices are what make this stew so delicious!

Nigerian Chicken StewIngredients:

1 Large Chicken
Salt to taste

1 teaspoon Thyme
1 teaspoon Curry
2 Onions, sliced

8 ounces of Oil for frying
2 pounds Tomatoes, chopped
2 ounces Chili Pepper, seeded and chopped
2 Onions, chopped
2 cloves Garlic
8 ounces Tomato Puree
2 teaspoons Partminger Leaves


Chicken ready for bakingMethod:

1. Wash and disjoint the chicken into 10 to 12 pieces.

2. Season the chicken with salt.

3. Spray a baking dish with oil. Place the chicken into the dish. Add the curry, thyme, and sliced onions on top. Cover with aluminum foil. Bake in a 350 degree oven for 30 to 40 minutes.

4. Heat up oil in a large pot. Fry the chicken pieces until brown but not dry. Reserve the chicken broth from the baking pan.

5. Remove the chicken pieces and place them on a plate.

Fried Chicken6. Fry the tomatoes, chili peppers, chopped onions, garlic cloves, and partminger leaves for 15 to 20 minutes. Add tomato puree (and some of the reserved chicken broth if needed) during the frying. You may add the onions from step 3 into the pot if you wish.

7. Add in the chicken pieces and reduce heat to a simmer for ten minutes.

8. Serve chicken stew on boiled white rice.


Substitutions:

*Basil may be substituted for Partminger Leaves.
*Any hot pepper can be used instead of Chili Peppers.


Variations:

*You can swap out the chicken for roughly two pounds of goat meat, turkey, or beef.


What is partminger?
Partminger (Ocimum canum) is a pungent herb used in Nigeria known locally as curry leaf. It is part of the botanical family that includes includes thyme, oregano, marjoram, sage, rosemary, and lavender. Partminger is widely available in Nigeria and is easy to grow. If partminger isn't available, basil may be substituted.

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Content copyright © 2013 by Jeanne Egbosiuba Ukwendu. All rights reserved.
This content was written by Jeanne Egbosiuba Ukwendu. If you wish to use this content in any manner, you need written permission. Contact Dawn Denton for details.



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