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Ingredients: Chicken Drumsticks Six Big Tomatoes Two Bell Peppers Seven Scotch Bonnet Pepper Two Big Onions Minced Ginger Garlic Cloves Curry Thyme Vegetable Oil Seasoning Cubes Salt How to Prepare Clean the chicken and rinse them thoroughly. Pat them dry with a paper towel and put them in a clean, sizeable bowl. Now, season the chicken with garlic, curry powder, thyme, pepper, seasoning cubes and salt. Divide one big onion into two. Peel and dice half of it and add it to the chicken. Cover the bowl with cling film and put it in the refrigerator to marinate. Let me quickly mention here that for best results, marination should be done overnight. But if you are in a hurry, it should be done in at least three hours.
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When you’re done marinating, transfer the chicken to a clean pot and cook till it’s tender. Afterwards, either deep fry or grill the chicken. Scoop them into a paper-lined sieve. Set the golden brown yummies aside for later use. Peel a big onion and divide it into four. Also, peel the ginger and the garlic. Peeling ginger is optional though. I like peeling mine before use but if you’d rather not, no problem. Make sure the skin on the ginger is tender then, rinse it well and add it to the cleaned ingredients. Clean the tomatoes and peppers and pour them into a clean blender. Add the ginger and the onion. Blend roughly. Place a clean pot on medium heat. Note that the pot should be sizeable enough to accommodate all the chicken. Add some vegetable oil to it. When it heats up, add the diced onions and sauté till it’s fragrant. Add the garlic and sauté till fragrant. Add the blended pepper mix to the pot and fry for about ten minutes. Add curry and thyme. Continue frying till the pepper reduces by half and oil begins to settle on top of it. Now, add the meat stock; be careful whilst doing this because you need a thick stew, not a watery one. Stir the stew and allow it to boil for at least three minutes. Taste the stew, if you need to adjust the taste, add seasoning cube(s) and(or) salt. Stir and allow the stew to boil for two more minutes. Now, add the chicken to the stew and combine. Please, ensure that all the chicken is completely covered in the stew. Allow the chicken to cook in the stew on low to medium heat for at least seven minutes. Turn off the heat. Garnish the peppered chicken with onion rings and serve with something chilled. But if the peppered chicken will not be served immediately, leave it in the stew to absorb more flavour. Featured image: MIDNIGHTCITY
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