A bastardized Western version of this delectable Gabonese dish swamps everything in peanut butter. Oh, the insanity. The proper recipe calls for chicken, hot chili, garlic, tomato, pepper, salt, okra and palm butter, an artery-clogging African butter that will force you into a second helping and a promise to start using your gym
Serves: 5-6
Ingredients
1 kg chicken thighs, cut into serving-sized pieces
½ butternut squash, sliced
20 pcs okra, sliced
4 pcs tomatoes, chopped
½ cup palm butter or red palm oil (substitutes: coconut oil with 2 tsp paprika or groundnut oil with 2 tsp paprika)
1 cup chicken stock
2 onions, chopped
juice from 1 lemon
6 cloves garlic, minced
freshly ground black pepper
salt
Instructions
Marinate chicken in lemon juice, 2 cloves garlic and salt for at least 30 minutes
Heat palm oil in a pot, then add chicken. Brown chicken on all sides using medium heat.
Put heat on low then add onions, garlic, chilli and tomatoes, cook for 5 minutes while occasionally stirring.
Add chicken stock and cook for 10 minutes.
Add squash then cook for 5 more minutes.
Add okra and simmer for 3 more minutes or until okra is tender.
Season with salt and freshly ground black pepper.
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