Nigerian stew saving dinner since forever! I make sure there is a bowl of stew in the fridge for the days that I don’t have the energy to throw down the usual Sasa’s Kitchen experience. Stew with rice and dodo or with some okra and poundo/eba, and dinner is saved. There is a recipe for the goat stew here on the blog, I have now recreated the recipe with chicken instead.
Nigerian Chicken Stew
Ingredients:
1kg of chicken legs, thighs and drumsticks separated
½ medium onion
2 red peppers (capsicum)
1 scotch bonnets (ata rodo)
3 medium tomatoes
1 tsp of dried thyme
1 tsp of curry powder
1 tsp heaped crushed garlic
1 tsp ginger
1/2 cup of sunflower oil
4 Knorr cubes
Salt to taste
Directions:
Blend the onions, tomatoes, peppers together and set aside.
Wash the chicken to remove excess fat and skin. In a sauce pan, heat 2 tbs of oil, add the chicken, the thyme, curry, ginger and garlic and two Knorr cubes. Simmer for about 15 minutes, you will notice chicken juices coming out. Take the chicken pieces out and place them on a baking tray and broil/grill until golden brown and set aside.
A healthy tip is to remove the oil floating on top after the stew is cooked before serving.
Serve with rice.
Sasa's Kitchen 
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