Cameroon Chicken Stew

 

     Welcome to this months Improv Cooking Challenge! The group started up in January but I wasn't able to make that party so here I am sharing some of my favorites from last year, a month late. My top three are as follows. In May we combined Meat and Nuts and I made Kyinkyinga from Ghana, then were was Andalusian Gazpacho for Watermelon and Olive oil in July and finally one of my all time favorite recipes Pollo en Chicha from October with Carrots and Cinnamon. 

     This month the theme is Tomatoes and Pasta. When I saw the theme for this month I knew I had to make something not-Italian. And I wasn't sure I had anything until I ran across this recipe, this delicious, delicious, recipe, for a chicken stew from Cameroon. AND it's my first recipe from Cameroon, I thought I had one, I already had the label created. But it turns out it was a post of an art display I went to years ago and didn't include a recipe. So this is my first recipe from Cameroon and that always makes me happy. Also it's was incredibly tasty, and that also makes me happy. 

     I looked around at quite a few recipes. Ok, it was four, but they were all fairly similar and all way more than fairly delicious looking. I finally settled on the recipe from Precious Core and was not disappointed. The flavors of the ginger and garlic along with the basil and parsley really stood out and made for a delicious stew. It was a little time consuming but not difficult in any way.  

February Improv Cooking Challenge

Tomatoes & Pasta

• Cajun Chicken Fettuccine from Making Miracles
• Southwest Pasta Salad from Palatable Pastime
• Baked Feta Tomato Fettuccine from Cookaholic Wife
• Pasta with Roasted Cherry Tomatoes and Pepper Sauce from Magical Ingredients 
• TikTok Feta Cheese and Tomato Pasta from Our Good Life
• Mediterranean Chicken and Pasta from A Day in the Life on the Farm
• Indian Style Pink Sauce Pasta by Sneha's Recipes

Chicken Tomato Stew Recipe

4 inch piece ginger, peeled and sliced
6 sprigs parsley

1 oz. fresh basil

1 stalk celery

12 cloves garlic

1 small onion

12 chicken thighs

1/2 c. oil

2 chicken bouillon cubes

1/2 tsp. white pepper

6 Roma tomatoes

1 onion

1 (6 oz.) can tomato paste

1 chicken bouillon cube

1/2 tsp. curry powder

2-3 c. cooked couscous

In a blender mix together the ginger, parsley, basil, celery, garlic, and onion. Blend until smooth. Set aside. Blend the tomatoes and remaining onion. 

Heat the oil in a large pot. Add three of the chicken thighs and brown on both sides. Remove from the pan and continue cooking all the remaining thighs. Drain the oil from the pan. Add the thighs back to the pan along with HALF of the green mixture, the pepper, the chicken bouillon cubes, and just enough water to cover. Simmer for 40 minutes or until tender. 

Remove the thighs from the pan but leave the liquid on the stove simmering. 

Heat the reserved oil in a saucepan. Add the blended tomatoes and cook, stirring, for 10-15 minutes. When you first put the tomatoes in the pan they will mix with the oil and be a light pink but as they cook they will separate, the tomatoes will deepen in color, and the mixture will get thick. Add the tomato paste and cook, stirring, until it's mixed in. Add the other half of the green mixture, mix to combine, and cook for another 2-3 minutes. Add the simmering broth you cooked the chicken in and the curry powder and simmer again for 5 minutes. Taste and adjust for seasoning adding more bouillon, salt, or curry and desired. Add the chicken back to the pan, turn to coat, and heat through. 

Serve with couscous, rice, fufu, or naan.