This easy peasy chicken stew recipe is quick and tasty! Traditional stew made using poultry is just as delicious as the red meat version. We used boiler chicken for preparing our own, but you could also choose to use the more widely available ‘soft’ chicken that you can buy from all supermarkets and butchers. If using ‘soft’ chicken then make sure you reduce the boiling time by 10 minutes to avoid disintegration. We guarantee you will be smacking your lips!
The chicken is boiled using Ami Ami spice which contains 23 taste tingling spices. These include African black pepper (piper nigrum) which is called Iyere in Yoruba, Ada in Efik and Oziza in Ibo. The small black seeds are dried for marketing and ground before being used for cooking. Another is turmeric (curcuma longa) which is sometimes known as red ginger and is called gangamau in Hausa. Whilst the dried form of this root is used as a spice (traditionally in curries) did you know that turmeric is also used as a dye, for cosmetics (eye make up) and as a traditional medicine for the treatment of vermifuge and jaundice, as an eyewash and as an ointment for skin diseases.
Order your spices here:
Ami Ami https://africanplate.co.uk/product/ami-ami-spice/
Cameroon Pepper https://africanplate.co.uk/product/cameroon-pepper/
1 Chicken (cut into pieces)
35g Tomato puree
100ml Vegetable oil
3 scotch bonnets
1 teaspoon Curry powder
1 teaspoon Salt
½ teaspoon dried thyme
1 teaspoon African Plate Cameroon Pepper
1 teaspoon African Plate Ami Ami Spice
- Boil the chicken in salted water and Ami Ami Spice for 30 minutes.
- Fry the tomato puree for 5 minutes. Blend the tomato, scotch bonnet and onion and fry in the oil until almost dry.
- Add to the boiled chicken.
- Add the thyme, Cameroon Pepper, salt and curry.
- Cook uncovered for 15 minutes.
- Serve with boiled white rice and dodo.