- Serves: 4
- Cook Time:
- Prep Time: 20 minutes
- Effort: medium
- 1.3 kg chicken, cut into 12 pieces
- 4 tomatoes
- 4 chillies
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 5 cm ginger, finely chopped
- 1 tsp ground cumin
- 1 tsp ground black pepper
- 3 tbsp tomato purée
- 1 chicken stock cube, dissolved in 300ml water
- 3 tbsp vegetable oil
- 1 large ripe plantain
- 1 red chilli
- 2 slices fresh ginger
- 1 clove garlic, chopped
- salt, to taste
- vegetable oil, for deep-frying
1. First make the stew. In a food processor blend together the tomatoes and chillies.
2. In a pestle and mortar pound together the garlic and ginger into a paste.
3. In a casserole dish heat 1 tablespoon of vegetable oil. Fry the onion until softened, for 5 minutes, then add the garlic and ginger paste and the blended tomato mixture.
4. Cook, stirring often, for 5 minutes. Mix in the ground cumin, pepper and tomato puree and stir in the stock cube stock.
5. Bring to the boil and cook briskly for 10 minutes.
6. Meanwhile, heat the remaining oil in a large frying pan, Fry the chicken pieces gently for 5 minutes, until whitened on all sides.
7. Add the chicken pieces to the casserole dish, mixing in well.
8. Bring to the boil, then reduce the heat to a simmer. Cover the casserole and simmer for 30 minutes, stirring now and then.
9. While the casserole is simmering prepare the fried plantain. Peel the plantain and cut it into1cm thick slices.
10. Using a pestle and mortar pound together the chilli, ginger and garlic into a paste. Season with salt.
11. Toss the plantain slices in the chilli paste and set aside to marinate for 10 minutes.
12. Heat the oil for deep-frying in a wok or deep fat-fryer. Deep-fry the plantain in batches until golden brown, around 5 minutes, remove with a slotted spoon and drain on kitchen paper.
13. Serve the casserole with fried plantain, plus plain boiled white rice, boiled yam or sweet potatoes.
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