Ingredients
For the Chicken and Marinade
- 1 whole chicken, cut into pieces (including chicken feet)
- 1 tbsp chicken seasoning cubes
- 1 tbsp curry powder
- 3-4 cloves
- 2-3 bay leaves (or rosemary)
- 1 tbsp thyme
- 1 tbsp all-purpose seasoning (e.g., Goya)
- 1 whole nutmeg, grated
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch piece of ginger, minced
- 1 tbsp vegetable oil (for frying)
For the Stew Base
- 5 medium tomatoes, chopped
- 2 red bell peppers, chopped
- 1 large onion, chopped
- 1-2 tsp tomato paste
- 2 tbsp vegetable oil
- 1 tsp spring onions (optional)
- Salt to taste
Additional Ingredients
- 200g cow skin (optional, for added flavor)
- 2 cups chicken stock (from cooking the chicken)
Instructions
- Prepare the chicken: Wash the chicken thoroughly and cut it into pieces, keeping some pieces whole and others smaller. Optionally retain chicken feet for added flavor.
- Marinate and partially cook the chicken: In a pot, combine chicken, chopped onion, garlic, ginger, chicken seasoning cubes, thyme, curry powder, cloves, and bay leaves. Add enough water to cover the chicken and cook on high heat for 15-20 minutes to let flavors infuse.
- Prepare the tomato-pepper base: While the chicken cooks, wash and chop tomatoes, bell peppers, and onions then blend them smoothly without adding water, preserving the natural flavors of the vegetables.
- Cook the blended mixture: Heat oil in a separate pot over medium heat. Add the blended tomato mixture and cook, stirring occasionally, for about 20 minutes until it reduces and excess water evaporates.
- Add tomato paste: Stir in the tomato paste and cook for another 10 minutes, until the tanginess mellows and oil begins to separate from the tomato paste, indicating it is well cooked.
- Remove chicken and save stock: Once the chicken has cooked for 15-20 minutes, remove it from the pot and reserve the chicken broth (stock) for later use.
- Fry or bake the chicken: You can choose to fry the chicken pieces in hot oil until golden brown or bake them in the oven. After frying, set the chicken aside and keep the oil for cooking the stew.
- Sauté onions and build the stew: In the same pot used for frying, add remaining oil if needed and fry onions until soft. Add the cooked tomato base along with reserved chicken stock based on desired stew consistency. Simmer for 20-30 minutes to blend flavors well.
- Add chicken and extras: Stir in the fried chicken pieces and optional cow skin. Grate whole nutmeg into the stew and mix thoroughly. Let the stew simmer an additional 10 minutes to marry all the flavors.
- Serve: The chicken stew is ready to be served hot with rice, plantains, or your favorite accompaniments for a satisfying meal.
Notes
- Retaining chicken feet adds extra gelatin and flavor to the broth.
- Blending the vegetables without water keeps the stew rich and thick.
- Frying the stew base until oil separates ensures deeper flavor.
- Optional addition of cow skin adds a traditional texture and taste.
- Adjust salt to taste after simmering to avoid oversalting.
- Stew thickness can be adjusted by controlling the amount of chicken stock.
- You can bake the chicken at 375°F (190°C) for 25-30 minutes as an alternative to frying.
- Prep Time: 25 mins
- Cook Time: 1 hour 30 mins
- Category: Stew
- Method: Stovetop
- Cuisine: Nigerian
