Suya Chicken

Recipe adapted from African Bites

It was good. I think it could be spicier. Next time cook with garlic and serranos in pan before adding chicken like I normally do.

Ate with the Jollof Rice

Ingredients:

-1 TBSP garlic powder

-1 TBSP onion powder

-1 TBSP smoked paprika

-1 TBSP white pepper (added a little less because Eric doesn't like a lot)

-1/2-1 TBSP cayenne

-4 TBSP (64 g) of peanut butter (accidentally did like 80 g or so)

-1 TBSP bouillon (I used 1 cube)

-3 pounds skinless chicken thighs (I used breast)

-1 tsp salt

-oil

Directions:

1. Mix spices together

2. Add peanut butter to chicken and spices to marinate

2. Cook in pan

Jollof Rice

Recipe taken from Chef John with Allrecipes.

Made this yesterday from Eric's suggestion with inspiration from our time in Windsor after we saw the castle and got some street food while it was raining so we ate it in the car.

I served with suya chicken recipe and oven-roasted broccoli.

Ingredients:

TOMATO SAUCE

-1 large ripe tomato, cored and quartered (used 2 romas)

-1 large red bell pepper, seeded and roughly chopped

-1 whole habanero

-1 whole Fresno chili or jalapeno (did jalapeño)

-4 cloves garlic (used whole bulb)

-1 tablespoon minced ginger

-2 cups of water (do a little less since using less rice)

RICE

-olive oil

-1 red onion, diced

-extra hot peppers, i.e. pequins, serranos

-1 tsp salt

-1/4 cup tomato paste (I used majority of tube, but recommend using less esp using less rice)

-2 1/4 cups of basmati rice (I used 2 cups of rice cooker cup)

-1 bay leaf

-1 TBSP chicken bouillon paste (used 1 cube)

SPICES:

-2 TBSP smoked paprika (recommend less maybe 1 TBSP)

-1 tsp curry powder

-1 tsp cumin

-1 tsp dried thyme

-1/2 freshly ground back pepper

-1/4 tsp turmeric

DIRECTIONS:

1. Combine tomato, red bell pepper, habanero pepper, jalapeno pepper, garlic, ginger, water in a blender. Blend on high until smooth and set aside.

2. Combine spices - smoked paprika, curry, cumin, thyme, pepper, turmeric and set aside

3. Heat oil in pan on medium heat.  Add onion (+extra peppers - added 6 pequins) and salt and sauté until soften, about 4-5 min.

4. Clear space in middle of pan, add tomato paste, and sauté 2-3 min. 

5. Add spices and continue to cook 1-2 min

6. Turn off heat and stir in rice.  

7. Add bay leaf + chicken bouillon

8. Turn heat to high and stir in tomato sauce. Bring to a vigorous simmer. Cover with tight fitting lid, reduce heat to medium-low, and simmer 2 min.  Do not remove lid or stir rice

9. Turn off heat and set timer for 12 minutes.  Allow rice to sit and do not remove lid.

10. Fluff rice with fork and garnish with chopped cilantro

African Peanut Soup

Modified from modernproper.com with a few additions from Fitmencook.com

Eric didn't think was great.  He said there was "something missing." He thinks it was salt.

I didn't think it was spicy enough.  I added red pepper flakes afterwards. 

I didn't add sweet potatoes because too much work.

I didn't add kale because...Eric

I also seasoned the chicken/marinated chicken from Fitmencook's recipe.

Ingredients:

-chicken tenders

-1 medium onion, chopped

-1 Tbsp ginger, minced - I used 2 Tbsp or more and good

-1 jalapeno, diced --> use 2 serranos instead??

-4 garlic cloves, minced - used more

-1/2 tsp pepper

-2 tsp cumin

-2 Tbsp tomato paste

-1 (14 oz) can crushed tomatoes

-4 cups of chicken stock 

-1 cup of creamy natural peanut butter

-1 (14 oz) can of chickpeas, drained

-Veggies used: bell pepper trio (consider sliced jalapenos here, too)

-1 sweet potato, peeled and diced

Fitmencook's spices for sauce - I used for chicken marinade and didn't measure out just sprinkled, but he added to the sauce

-2 tsp smoked paprika (wouldn't use next time, too strong flavor, try regular paprika?)

-2 tsp ground coriander

-1/2 tsp cayenne pepper - need more for spice

-2 bay leaves

Garnish (used the cilantro, but nothing else)

-cilantro

-lemon juice

-sea salt

-pepper

-chopped peanuts

Directions:

1. Cut and marinate chicken with salt, pepper, ground coriander (vs. cumin?), paprika? (not smoked?), and cayenne (use more). 

2. Cut veggies

3. Saute a little of the garlic + serrano --> add chicken. Set aside.

4. Saute garlic + onions + serrano until softened

5. Add ginger

6. Add pepper, cumin, tomato paste --> stir until paste darkens

*. Add sweet potatoes --> cook for another 3 min

7. Add crushed tomatoes, stock, peanut butter, bay leaves

*. Add sweet potatoes if you got them --> simmer for 15 min until potatoes tender

8. If no sweet potatoes, add in veggies + chickpeas and "simmer"

9. Add salt?

10. Garnish

I may try again with the sweet potatoes. Try adding after step 6 per Fitmencook's recipe vs. modern proper after step 7.

I changed recipe to use serranos instead of jalapenos or consider adding jalapenos as part of the veggies added

North African Stew

Originally "North African Lamb Stew" by Fitmencook.com, but I subbed chicken.

I used the non-stick pan, but try the silver one next time cuz harder to "sear" chicken on the nonstick.

Ingredients:

-chicken tenders (used 2 lb)

-garlic, minced

-jalapenos, 1 minced

-1/2 cup onion (used a whole yellow onion)

-1/2 cup dried apricots (used golden raisins) - could use MORE

-1 can tomato paste (6 oz)

-1 can chickpeas

-1.8 cups (est) low sodium chicken stock (used broth)

-2-3 cinnamon sticks

-1 large head cauliflower

-salt and pepper

Spices (weird amounts because changed serving size from 5 to 6)

-2.4 tsp ground cumin

-2.4 tsp smoked paprika

-2.4 tsp turmeric (would use less maybe 2 tsp)

-0.6 tsp ground coriander

-1.2 tsp allspice

-0.6 tsp cayenne

Directions:

1. Bake cauliflower in oven 400 deg for about 15-20 min.  Seasoned with salt, pepper, smoked paprika.

2. Cook olive oil, garlic, onions, and jalapenos for 3 min on medium heat until onions turn brown and translucent.  Sprinkle salt to bring out sweetness

3. Increase heat to medium high and add chicken pieces.  Cooke 1-2 min to sear.

4. Sprinkle seasoning

5. Reduce heat to low-medium and add raisins, tomato paste, and chickpeas.  Stir for about 1 min.

6. Add in chicken stock to deglaze pan

7. Add cinnamon sticks

8. Cover and cook for 15 min on light simmer

9. Combine with cauliflower

Notes:

-Also served with avocado slices and cilantro

-Raisin bites were surprising - not enough - would add more, but don't want to overpower - try 3/4 cup next time

-Also use the silver pan to try and cook next time

-Use less turmeric - thought it was a bit overpowering

-Eric liked it

*African