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African   -   Chicken Stew (Ghana)   adapted from West African Cook Book by Ellen Gibson Wilson

  • 4 Tablespoons Peanut Oil
  • 1 Teaspoon Paprika
  • 3 Pounds Chicken -- in 8 pieces
  • 4 Cups Hot Water
  • 1 Teaspoon Salt
  • 2 Medium Onions -- finely chopped
  • 4 Medium Tomatoes -- finely chopped
  • 2 Tablespoons Flour
  • 1/2 Teaspoon Cayenne
  • 1/2 Teaspoon Thyme
Directions Mix oil and paprika. Brown the chicken in this. Add hot water and salt. Boil, reduce heat simmering 10 minutes. In separate pan, fry onions and tomatoes until soft. Sprinkle with flour, allow flour to brown. Add all this to the chicken, including remaining ingredients. Simmer uncoverd 45 minutes.
Serves 6
Time to Make 0:00

Printer version   3 Votes - Yum: 5, Easiness: 3.66667, Speed: 3.33333, Overall: 4 Rate this recipe

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