APRON AND PANS: NIGERIAN STYLE CHICKEN/TURKEY STEW
Ingredients
12 turkey pieces (cut into halves if you prefer) or 20 chicken pieces
6 cups Nigerian stew base
1 medium onion bulb – peeled and halved
1.5 cups vegetable oil (4 cooking spoons)
Salt
1 teaspoon thyme
1 teaspoon curry
1 teaspoon ginger powder (optional)
1 teaspoon white pepper
Directions
Season your turkey or chicken with salt, white pepper and other seasoning of choice. Place on a lined oven tray and bake at 400F for 25-30 minutes or until visibly shrunken.
Place a large pot on medium heat and heat up the oil. Add the whole onion and fry for 2-3 minutes. Remove and discard onion.
Pour in stew base and allow to fry for 5 minutes.
Add seasonings and 2-3 cups of water (depending on how thick you like your stew). Stir.
Add baked turkey/chicken and reduce heat to medium - low. Leave to simmer for 45 minutes to 1 hour stirring on occasion (the longer the better). Skim off any excess oil.
Serve stew with your choice of side.
12 turkey pieces (cut into halves if you prefer) or 20 chicken pieces
6 cups Nigerian stew base
1 medium onion bulb – peeled and halved
1.5 cups vegetable oil (4 cooking spoons)
Salt
1 teaspoon thyme
1 teaspoon curry
1 teaspoon ginger powder (optional)
1 teaspoon white pepper
Directions
Season your turkey or chicken with salt, white pepper and other seasoning of choice. Place on a lined oven tray and bake at 400F for 25-30 minutes or until visibly shrunken.
Place a large pot on medium heat and heat up the oil. Add the whole onion and fry for 2-3 minutes. Remove and discard onion.
Pour in stew base and allow to fry for 5 minutes.
Add seasonings and 2-3 cups of water (depending on how thick you like your stew). Stir.
Add baked turkey/chicken and reduce heat to medium - low. Leave to simmer for 45 minutes to 1 hour stirring on occasion (the longer the better). Skim off any excess oil.
Serve stew with your choice of side.
Credit: 9jaFoodie
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