Curried Chicken & Lentils

Ingredients:
1 lb chicken breast, cubed
Oil or Ghee for frying
1 1/2 dry lentils
2 tsp curry powder
2 tsp garlic
2 cubes chicken bouillon
3 cups water
salt & pepper to taste

Sides & Toppings:
Hot cooked rice
Chopped cilantro
Plain Greek yogurt
Lime juice

Heat oil/ghee in a pan and add chicken. Brown chicken on all sides. Add curry powder and garlic. Cook and stir one more minute. Add water, chicken bouillon, salt and pepper. Bring to a boil then cover, reduce heat, and simmer until lentils are softened.

Serve over hot, cooked rice and top with cilantro, a dollop of Greek yogurt, and a splash of lime juice.

Variation: Add a can of low-fat coconut milk and another 1/2 - 1 tsp curry for a saucier dish.

Cardamom Chicken and Chickpeas

4 chicken breasts, cut into 3 pieces each
2 T cumin powder (or toasted seeds, ground with a mortar & pestle)
8 cardamom pods (opened, pods removed, and seeds ground with a mortar & pestle)
2 T honey
1T fresh ginger, grated
2 t minced garlic
Pinch dried chili flakes (optional/You can also use jalapeno stuffed olives, below, instead of regular ones to add the spiciness)
6 T olive oil
Salt & pepper to taste
1 large red onion, finely sliced
1 1/4 cups chicken broth
14 1/2 oz can chickpeas, rinsed & drained
Handful pitted green olives, sliced
1/2 - 1 cup chopped cilantro
Hot, cooked jasmine rice

1. Combine cumin, cardamom, honey, ginger, garlic, chili (if using), and 4 T of olive oil in a small bowl.
2. Place chicken pieces in a Ziplock bag and add combined seasonings. Mix well and allow to sit for 2 hours (or more) in the refrigerator.
3. Gently fry chicken in remaining oil until golden brown on all sides. Place in a tagine pot (or heavy casserole dish, or you can cook this in your crockpot). Drizzle remaining marinade mix on top.
4. Cover with onion, tomatoes, chickpeas and olives. Pour in the chicken broth.
5. Cover and cook in a 375 degree oven for one hour.
6. Stir in chopped cilantro just prior to serving.
7. Serve over rice.

Tip: If you are using a tagine or casserole dish, place a cookie sheet beneath your dish to catch unintentional drippings.

Gboflotos (African Donuts)

Gboflotos  (African Donuts)

In large mixing bowl:

2 cups warm Water (110 degrees F/45 degrees C)

1 tbsp Yeast *

1/2 tsp Salt (or to taste)

2 tbsps Oil

1/3 - 1/2 cup Sugar (to taste)

1/2 - 1 tbsp Baking Powder (optional) *

3 - 4 cups flour

Mix all ingredients except flour, with wire whisk, then add flour. 

The batter should be just beginning to leave sides of bowl, a little gloppy. 

Should be a little more wet and not dough-like.

Let rise at least half an hour (an hour is better).*

Heat Oil   (375 degrees F / 190 degrees C)

Use 2 teaspoons, one to dip batter and one to push into hot oil.

Turn when brown.  About 1 - 2 minutes

Serve with sugar. **

Variations:

Add to batter 2/3 cup finely chopped, canned Peaches.  When cooked, serve Cinnamon and Sugar.

* Can use either only yeast or both leavenings.  If using only yeast, allow to rise for at least 2 hours.

** Or, in place of sugar can be dipped in sweetened condensed milk, or maple syrup.

From Marilyn Hanscome, West Africa

African Peanut Chicken

African Peanut Sauce

2-3 tbsps Oil
1 Chicken, cut up (can use beef chunks)
1 medium Onion, chopped
3-4 Hot Peppers (do not cut up, for flavor only)
1 1/2 tsps Salt (or to taste)
1/4 Cabbage, chopped or in large chunks (optional)
2-3 tsps bouillon granules
1 1/2 cup peanut butter, natural
2-3 tbsps Tomato Paste
5-6 drops Tabasco, Or, chop the cooked hot peppers and serve on side
Cooked Rice

In dutch oven or stew pot, heat oil and fry chicken and onions lightly.
Add water to cover chicken by 1/2 to 1 inch.
Add salt and hot peppers and boil until chicken is cooked.*
Add bouillon, and tomato paste and peanut butter.  (Mix peanut butter with some of the liquid and add. )
Bring to a good boil and add cabbage.
Cook well to blend flavor.  (Cook until you see till the surface of the sauce has little red dots of oil forming.  This shows that the peanut butter is cooked.)  Add liquid if needed.
Remove the whole hot peppers.
Serve over rice.

* When chicken is cooked, can be removed from broth and de-boned, but this is not traditionally African.


from Marilyn Hanscome, West Africa