African Chicken Stew // The Best Chicken Tomato Stew // Cameroonian Chicken Stew

By Precious Kitchen · 90 min

Ingredients

Instructions

1. Make the seasoning paste: put the peeled ginger in a blender, then add the rinsed basil, parsley and celery, the garlic cloves and one third of the chopped onion. Add a little water and blend to a smooth paste.
2. Rinse the chicken well and pat it dry with paper towels. Cut it into pieces and place them in a pot.
3. Add the salt, 2 Maggi cubes (or 2 teaspoons chicken bouillon powder), 1/4 teaspoon white pepper and half of the seasoning paste to the chicken. Add enough water to reach the level of the chicken, then stir so everything is evenly mixed.
4. Cover and bring to a boil on high heat. Once boiling, reduce to medium and simmer 30 to 45 minutes, until the chicken is fully cooked.
5. Lift the chicken out with a slotted spoon and place it on a rack set over a lined baking sheet. Keep the stock.
6. Preheat the oven to high broil. Broil the chicken on one side for about 8 minutes, then flip and broil the other side for about 5 minutes.
7. Blend the tomatoes, cut into chunks, with another third of the chopped onion, without adding water, into a paste.
8. Heat 1 cup of oil in a large pot on high heat for about 3 minutes.
9. Add the remaining onion to the hot oil, stir quickly and saute 1 to 2 minutes.
10. Add the tomato paste to the pot along with the tomato-onion blend. Cook, stirring often to prevent burning, until the mixture is thick and only tomato and oil remain in the pot.
11. Add the remaining half of the seasoning paste and cook, stirring from time to time, for 2 to 3 minutes.
12. Stir in the reserved stock, the curry powder, the remaining Maggi cube (or 1 more teaspoon chicken bouillon powder) and half to one cup of water, depending on how thick you want the stew.
13. Add the broiled chicken, stir to combine and simmer for 5 minutes. Turn off the heat; the stew is ready.

Summarized from Precious Kitchen's video. Watch it for the details.

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