When it comes to bold flavors, African cuisine has no shortage of excitement. And when it comes to protein-packed dishes, chicken is often the star of the show. In this article, we’ll take you on a culinary journey across the continent, showcasing 19 mouth-watering African chicken recipes that will spice up your meals and leave you wanting more.
From classic West African stews like Jollof Rice with Grilled Chicken to the bold flavors of Moroccan Chicken Tagine, each dish is a testament to the rich cultural heritage of African cuisine. Whether you’re in the mood for something spicy and savory or comforting and familiar, these recipes are sure to satisfy your cravings.
Stay tuned for our top picks and get ready to fire up your kitchen with some serious African flavor!
Jollof Rice with Grilled Chicken
A classic West African dish, Jollof Rice is a flavorful one-pot meal that pairs perfectly with grilled chicken. This recipe combines the tender juiciness of chicken with the aromatic spices and saucy goodness of jollof rice.
Ingredients:
– 1 cup uncooked long-grain rice
– 2 cups water
– 1 tablespoon vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 4 boneless, skinless chicken breasts
– 2 tablespoons olive oil
– Lemon wedges for serving (optional)
Instructions:
1. Preheat grill to medium-high heat.
2. In a large pot, heat oil over medium heat. Add onion and garlic; cook until softened, about 5 minutes.
3. Add rice, cumin, paprika, salt, and pepper. Cook, stirring constantly, for 2-3 minutes.
4. Add water; bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until rice is cooked.
5. Grill chicken for 6-8 minutes per side or until cooked through.
6. Serve jollof rice with grilled chicken, garnished with lemon wedges if desired.
Cooking Time: 45-50 minutes
Suya Chicken Skewers
Experience the flavors of West Africa with these tender and aromatic chicken skewers, smothered in a spicy peanut-based suya sauce.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into 1-inch pieces
– 1/2 cup peanut butter
– 1/4 cup soy sauce
– 2 tablespoons tomato paste
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon cayenne pepper
– Salt and black pepper to taste
– Vegetable oil for grilling or baking
– Optional: peanuts, sesame seeds, or chopped fresh cilantro for garnish
Instructions:
1. Preheat grill or oven to medium-high heat.
2. In a blender or food processor, combine peanut butter, soy sauce, tomato paste, garlic, cumin, and cayenne pepper. Blend until smooth.
3. Thread chicken pieces onto skewers, leaving a small space between each piece.
4. Brush the suya sauce evenly over both sides of the chicken.
5. Grill for 8-10 minutes or bake at 400°F (200°C) for 12-15 minutes, turning occasionally.
6. Serve hot with optional garnishes.
Cooking Time: 12-18 minutes
Peanut Butter Chicken Stew
Looking for a flavorful and creamy twist on traditional chicken stew? This Peanut Butter Chicken Stew recipe combines the richness of peanut butter with the savory taste of chicken, resulting in a dish that’s sure to become a family favorite.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp peanut butter
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1 tsp ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium-high heat. Add the onion and cook until softened, about 3-4 minutes.
2. Add the garlic and cook for an additional minute.
3. Add the chicken and cook until browned on all sides, about 5-6 minutes.
4. Stir in the peanut butter, cumin, salt, and pepper. Cook for 1 minute.
5. Add the chicken broth and heavy cream. Bring to a simmer and cook for 15-20 minutes or until the chicken is cooked through.
6. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 25-30 minutes
Piri Piri Chicken with Roasted Vegetables
A flavorful and spicy twist on traditional roasted chicken, this recipe combines the bold flavors of piri piri sauce with tender roasted vegetables. Perfect for a quick weeknight dinner or special occasion.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken breasts
– 1/4 cup piri piri sauce (homemade or store-bought)
– 2 tablespoons olive oil
– 1 large onion, peeled and chopped
– 2 cloves garlic, minced
– 2 medium-sized bell peppers, seeded and sliced
– 2 medium-sized zucchinis, sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, whisk together piri piri sauce and olive oil.
3. Place the chicken breasts in a shallow baking dish and brush with the piri piri mixture.
4. Toss the chopped onion, minced garlic, sliced bell peppers, and zucchinis with salt and pepper to taste. Spread them out in a single layer on a large baking sheet.
5. Roast the vegetables in the oven for 20-25 minutes, or until tender and lightly caramelized.
6. Place the chicken in the oven and roast for an additional 15-20 minutes, or until cooked through.
7. Serve hot with roasted vegetables.
Cooking Time: 40-50 minutes
Moroccan Chicken Tagine
Experience the bold flavors of Morocco with this aromatic chicken tagine recipe.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 2 cups chicken broth
– 1 cup dried apricots, chopped
– Fresh parsley, chopped (optional)
Instructions:
1. Heat the oil in a large clay or ceramic tagine (or Dutch oven) over medium heat.
2. Add the onions and cook until they start to soften, about 5 minutes.
3. Add the garlic, ginger, cumin, paprika, cinnamon, turmeric, and cayenne pepper. Cook for 1 minute.
4. Add the chicken and cook until browned on all sides, about 10-12 minutes.
5. Add the broth, apricots, salt, and black pepper. Bring to a simmer.
6. Reduce heat to low and let cook, covered, for 30 minutes or until the chicken is cooked through.
Cooking Time: 40-50 minutes
West African Chicken Yassa
Savor the bold flavors of West Africa with this classic chicken dish from Senegal and Gambia. Yassa is a popular one-pot meal made with marinated chicken, onions, and spices.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 large onions, thinly sliced
– 2 cloves of garlic, minced
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 1 cup chicken broth
Instructions:
1. In a large bowl, mix together cumin, coriander, cinnamon, salt, and pepper.
2. Add the sliced onions to the marinade mixture and toss to coat.
3. Add the chicken pieces to the bowl and toss to coat with the onion mixture.
4. Heat the olive oil in a large Dutch oven over medium-high heat.
5. Brown the chicken pieces in batches until cooked through, about 5-7 minutes per batch.
6. Add the browned chicken back to the pot with the onions and chicken broth.
7. Simmer for 20-25 minutes or until the sauce has thickened and the chicken is tender.
Cooking Time: About 45 minutes
Ethiopian Doro Wat with Chicken
A classic Ethiopian dish, Doro Wat is a spicy chicken stew that’s both flavorful and aromatic. This recipe combines the bold flavors of berbere spice with tender chicken and vegetables.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 2 teaspoons berbere spice blend
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 medium tomatoes, diced
– 2 red bell peppers, sliced
– 2 tablespoons vegetable oil
– 2 cups chicken broth
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic, ginger, berbere, cumin, turmeric, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add chicken and cook until browned on all sides, about 5-7 minutes.
4. Add tomatoes, bell peppers, and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until chicken is cooked through.
Cooking Time: 45-50 minutes
Chicken Mafe with African Peanut Sauce
Experience the rich flavors of West Africa with this flavorful and aromatic dish, combining tender chicken with a creamy peanut sauce.
Ingredients:
– 1 1/2 pounds boneless, skinless chicken thighs
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup African peanut stew (mafe) spice mix
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1/4 teaspoon cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup peanut butter
– 1/4 cup heavy cream
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine chicken, onions, garlic, mafe spice mix, cumin, turmeric, and cayenne pepper.
3. Mix well, then spread on a baking sheet lined with parchment paper.
4. Roast for 30 minutes or until cooked through.
5. Meanwhile, prepare the peanut sauce: blend peanut butter, heavy cream, and salt until smooth.
6. Serve roasted chicken with warm peanut sauce spooned over top. Garnish with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Spicy Peri-Peri Chicken Wings
Savor the bold flavors of Africa with this spicy peri-peri chicken wings recipe, perfect for a quick snack or game-day gathering.
Ingredients:
– 2 pounds chicken wings
– 1/4 cup peri-peri sauce (or substitute with hot sauce and lemon juice)
– 2 tablespoons olive oil
– 1 teaspoon garlic powder
– Salt, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Rinse the chicken wings and pat dry with paper towels.
3. In a large bowl, whisk together peri-peri sauce, olive oil, garlic powder, and salt.
4. Add the chicken wings to the marinade and toss to coat evenly.
5. Line a baking sheet with aluminum foil and spray with cooking spray. Arrange the wings in a single layer.
6. Bake for 25-30 minutes or until cooked through.
7. Increase oven temperature to broil (high). Broil for an additional 2-3 minutes, watching carefully to avoid burning.
Cooking Time: Approximately 30-35 minutes
Senegalese Chicken Thieboudienne
Thieboudienne is Senegal’s national dish, a hearty and flavorful rice and chicken stew that warms the hearts of locals and visitors alike. This recipe brings the authentic flavors of West Africa to your table.
Ingredients:
– 1 lb boneless chicken thighs
– 2 cups long-grain rice
– 2 tablespoons peanut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper to taste
– 2 cups chicken broth
– 1 cup water
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onion, garlic, cumin, and paprika; cook until onion is translucent.
2. Add chicken and cook until browned. Add rice, broth, and water. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid has been absorbed and rice is cooked.
4. Serve hot, garnished with parsley or cilantro.
Cooking Time: 25-30 minutes
Chicken Curry with Coconut Milk
This recipe combines the rich flavors of Indian cuisine with the creaminess of coconut milk, making it a perfect dish for a quick and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon curry powder
– 1/2 teaspoon ground cumin
– 1/4 teaspoon turmeric
– 1/4 teaspoon red chili flakes (optional)
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat.
2. Add onions, garlic, ginger, curry powder, cumin, turmeric, and chili flakes (if using). Cook until the onions are translucent, about 5 minutes.
3. Add chicken to the skillet and cook until browned, about 5-7 minutes.
4. Pour in coconut milk and stir to combine. Bring to a simmer.
5. Reduce heat to medium-low and let curry simmer for 10-15 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves.
Cooking Time: 20-25 minutes
Grilled Chicken with Harissa Marinade
Elevate your grilled chicken game with this flavorful recipe, infused with the bold flavors of North African cuisine.
Ingredients:
– 4 boneless, skinless chicken breasts
– 1/2 cup harissa paste
– 1/4 cup olive oil
– 2 cloves garlic, minced
– 2 tablespoons lemon juice
– 1 teaspoon paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a large bowl, whisk together harissa paste, olive oil, garlic, lemon juice, paprika, salt, and pepper.
2. Add the chicken breasts to the marinade, making sure they are coated evenly.
3. Cover and refrigerate for at least 30 minutes or up to 2 hours.
4. Preheat grill to medium-high heat. Remove chicken from marinade, letting any excess liquid drip off.
5. Grill chicken for 6-8 minutes per side, or until cooked through.
6. Garnish with parsley or cilantro, if desired.
7. Serve hot and enjoy!
Cooking Time: 12-16 minutes
Chicken Akara Fritters
Akara fritters are a popular street food in West Africa, and this recipe gives you a delicious twist by adding chicken to the traditional bean-based snack. These crispy fritters are perfect as an appetizer or side dish.
Ingredients:
– 1 cup cooked chicken, diced
– 1 cup mashed beans (black-eyed peas or cowpeas work well)
– 1/2 cup all-purpose flour
– 1/4 teaspoon salt
– 1/4 teaspoon baking powder
– 1 tablespoon vegetable oil
– 1 egg, beaten
– 1/4 cup chopped fresh parsley
Instructions:
1. In a bowl, mix together chicken, mashed beans, flour, salt, and baking powder.
2. Gradually add the vegetable oil and beaten egg to the mixture. Stir until a thick batter forms.
3. Fold in the chopped parsley.
4. Heat about 1 inch of oil in a deep frying pan over medium-high heat.
5. Using a spoon, drop small amounts of the batter into the hot oil, flattening them slightly with a spatula.
6. Cook for 2-3 minutes on each side or until golden brown and crispy.
7. Drain excess oil on paper towels and serve warm.
Cooking Time: Approximately 10-12 minutes
African Chicken and Okra Soup
African Chicken and Okra Soup Recipe
This hearty soup is a staple in West African cuisine, combining the rich flavors of chicken, okra, and spices. This recipe is a simplified version of the traditional dish, perfect for a quick and delicious meal.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 medium onions, chopped
– 2 cloves garlic, minced
– 1 cup diced tomatoes
– 1 cup okra, sliced
– 1 tsp ground cumin
– 1 tsp paprika
– Salt and pepper, to taste
– 4 cups chicken broth
– 2 tbsp vegetable oil
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onions and garlic; cook until softened (3-4 minutes).
3. Add chicken; cook until browned (5-6 minutes).
4. Add cumin, paprika, salt, and pepper; stir to combine.
5. Add diced tomatoes, okra, and chicken broth; bring to a boil.
6. Reduce heat to low; simmer for 20-25 minutes or until the soup thickens.
Cooking Time: 30-35 minutes
Chicken and Plantain Skillet
A flavorful one-pan dish that combines the richness of chicken with the sweetness of plantains.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 ripe plantains, sliced into 1-inch rounds
– 1 large onion, chopped
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1/2 tsp smoked paprika
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from the skillet and set aside.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent, about 3-4 minutes.
4. Add the sliced plantains and cook for an additional 2-3 minutes or until they start to caramelize.
5. Add the cooked chicken back into the skillet with the plantains and stir to combine.
6. Season with cumin, smoked paprika, salt, and pepper to taste.
7. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: 20-25 minutes
Chicken Egusi Soup with Spinach
This recipe combines the creamy texture of egusi seeds with the protein-rich flavor of chicken and the nutritional benefits of spinach, making it a hearty and satisfying meal.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups water
– 2 tablespoons vegetable oil
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 teaspoons egusi seeds
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 cups fresh spinach leaves
– 2 tablespoons lemon juice
Instructions:
1. In a large pot, heat oil over medium heat.
2. Add chicken and cook until browned, about 5 minutes.
3. Add onion, garlic, egusi seeds, cumin, salt, and pepper. Cook for an additional 3-4 minutes.
4. Pour in water and bring to a boil.
5. Reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
6. Stir in spinach leaves and lemon juice. Simmer for an additional 2-3 minutes or until spinach has wilted.
7. Serve hot with fufu, rice, or bread.
Cooking Time: 30-35 minutes
Braised Chicken with Groundnut Stew
Braised Chicken with Groundnut Stew Recipe
This hearty West African-inspired stew is a flavorful and comforting meal perfect for a chilly evening. Tender chicken, rich peanut sauce, and aromatic spices come together to create a dish that’s sure to become a new favorite.
Ingredients:
– 1 lb boneless, skinless chicken thighs
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup groundnuts (peanuts)
– 1 cup chicken broth
– 1/2 cup peanut butter
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Remove chicken from pot and set aside. Reduce heat to medium and add onion, garlic, and groundnuts. Cook until onions are translucent, about 3-4 minutes.
3. Stir in chicken broth, peanut butter, tomato paste, cumin, coriander, salt, and pepper. Bring mixture to a boil, then reduce heat to low and simmer for 20-25 minutes or until chicken is cooked through.
4. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-35 minutes
Chicken and Sweet Potato Stew
This comforting stew is a perfect blend of savory chicken, sweet and tender sweet potatoes, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 large sweet potatoes, peeled and cubed
– 1 onion, chopped
– 3 cloves of garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 4 cups chicken broth
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, onion, garlic, and red bell pepper in a little oil until browned.
2. Add the sweet potatoes, cumin, smoked paprika, salt, and pepper. Stir to combine.
3. Pour in the diced tomatoes and chicken broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the sweet potatoes are tender.
4. Serve hot, garnished with fresh herbs if desired.
Cooking Time: 40-50 minutes
African-Style Chicken and Rice Pilaf
Savor the bold flavors of West Africa with this hearty pilaf, featuring juicy chicken, fragrant spices, and fluffy rice.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white or brown rice
– 4 cups water
– 2 tbsp vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika (optional)
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Heat the oil in a large saucepan over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the rice, cumin, smoked paprika (if using), salt, and pepper to the pot. Stir to combine.
5. Add the water to the pot and bring to a boil.
6. Reduce heat to low, cover, and simmer for 20-25 minutes or until the liquid is absorbed and the rice is tender.
7. Return the chicken to the pot and stir to combine.
8. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 30-35 minutes
Summary
Get ready to spice up your meal routine with these 19 flavorful African chicken recipes! From Jollof Rice with Grilled Chicken to Ethiopian Doro Wat with Chicken, and many more mouth-watering dishes in between. Discover the bold flavors of West Africa with Suya Chicken Skewers or Moroccan Chicken Tagine, or try the creamy peanut sauces of East Africa with Chicken Mafe. Whether you’re looking for spicy peri-peri chicken wings or comforting stews, this article has something for every taste bud. Explore the rich culinary heritage of Africa and add a dash of excitement to your meals!
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