Embark on a culinary journey to East Africa and discover the tantalizing flavors of Braised Chicken, a dish that embodies the region's rich culinary heritage. This delectable dish showcases tender chicken pieces lovingly braised in a vibrant sauce, brimming with aromatic spices and fresh ingredients.
Indulge in three enticing variations of Braised Chicken, each offering a unique taste experience. The Tanzanian Braised Chicken captivates with its bold blend of coconut milk, ginger, and garlic, while the Kenyan Braised Chicken tantalizes with its fiery chili and tangy tomatoes. And for those seeking a milder flavor profile, the Ugandan Braised Chicken offers a harmonious balance of herbs and spices, simmered to perfection.
Whichever recipe you choose, embark on a delightful culinary adventure, savoring the authentic flavors of East Africa with every succulent bite.
EAST AFRICAN BRAISED CHICKEN
This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.
Provided by L. Duch
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sprinkle chicken with salt and black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add chicken, cook 4 minutes on each side or until golden brown.
- Remove the chicken from pan.
- Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
- Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
- Stir in chicken, broth and the remaining ingredients, and bring to a boil.
- Cover and bake at 350°F for 1 hour.
EAST AFRICAN BRAISED CHICKEN
This East African Braised Chicken is a traditional African dish. This aromatic chicken is braised in chicken broth, white wine, dates and golden raisins. Indian spices combined with traditional African braising techniques results in a spectacular chicken dish.
Provided by Joanna Cismaru
Categories Dinner Main Course
Time 1h45m
Number Of Ingredients 18
Steps:
- Preheat oven to 350 F degrees.
- Sprinkle chicken with salt and pepper. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden brown. Remove chicken from pan and set aside.
- Add onion to the pan and reduce heat to medium-low. Cook for 10 minutes, stirring frequently. The onion will begin to caramelize. After 10 minutes, add ginger, curry powder, cinnamon, cardamom, red pepper and garlic. Stir in the chicken broth and white wine. Add chicken back to pan and add the dates and golden raisins. Stir gently and bring to a boil. Cover and bake at 350 for 1 hour.
Nutrition Facts : Calories 466 kcal, Carbohydrate 24 g, Protein 31 g, Fat 24 g, SaturatedFat 6 g, Cholesterol 137 mg, Sodium 436 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
AFRICAN-STYLE BRAISED CHICKEN IN PEANUT SAUCE (CROCK POT)
From "Delicious and Dependable Slow Cooker Recipes" by Judith Finlayson. Serve with white rice. Recipe calls for hot peppers and peanuts. I made it with 1 tsp. cayenne pepper instead of red chili pepper. By the way, I like the way it tastes cold the next day too!
Provided by Oolala
Categories Curries
Time 3h20m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- In a nonstick skillet, heat oil over medium-high heat. Add chicken, in batches, and brown on all sides. Transfer to slow cooker stoneware.
- Reduce heat to medium, add onions and cook, stirring, until softened. Add garlic, chili pepper, curry powder, oregano, salt and peppercorns and cook, stirring, for 1 minute. Stir in chicken broth, tomato sauce and bay leaf and bring to a boil.
- Pour mixture over chicken. Cover and cook on low for 6 hours or on high for 3 hours, until juices run clear when chicken is pierced with a fork.
- In a bowl, combine peanut butter and sherry. Add a little cooking liquid and stir to blend. Add to slow cooker along with red pepper. Cover and cook on high for 20 minutes, until pepper is tender. Discard bay leaf.
- Serve over hot white rice.
EAST AFRICAN ROAST CHICKEN
Make and share this East African Roast Chicken recipe from Food.com.
Provided by Engrossed
Categories Whole Chicken
Time P1DT1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.
- Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.
- Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
- Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.
- Preheat oven to 375F/190°C.
- Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.
- Cover again with foil and cook for 30 minutes.
- Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.
- Serve with a rice dish or a salad.
Nutrition Facts : Calories 497.4, Fat 37, SaturatedFat 13.2, Cholesterol 152.8, Sodium 170, Carbohydrate 2.9, Fiber 0.3, Sugar 0.8, Protein 34
Tips:
- Choose the right chicken: For this recipe, bone-in, skin-on chicken thighs are best. They stay moist and flavorful during the braising process.
- Prep the chicken properly: Pat the chicken dry before seasoning and searing. This helps the skin crisp up and prevents the chicken from steaming.
- Use a good quality braising liquid: The braising liquid is what gives the chicken its flavor, so it's important to use a good quality one. A good option is a combination of chicken broth, coconut milk, and tomato sauce.
- Sear the chicken before braising: Searing the chicken before braising helps to develop flavor and color. It also helps to keep the chicken moist.
- Braise the chicken low and slow: Braising is a low and slow cooking method that helps to tenderize the chicken and infuse it with flavor. Cook the chicken for at least 1 hour, or until it is fall-off-the-bone tender.
- Serve the chicken with your favorite sides: This dish is delicious served with rice, mashed potatoes, or roasted vegetables.
Conclusion:
East African braised chicken is a delicious and flavorful dish that is perfect for a special occasion or a weeknight meal. The chicken is tender and juicy, and the braising liquid is rich and flavorful. Serve this dish with your favorite sides and enjoy!
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