Forktionary

African Chicken Stew Recipe

Craving exotic comfort food? This vibrant African Chicken Stew, inspired by Food Network Kitchens, is ready in under 30 minutes! A vibrant Tunisian pesto adds a unique twist. This recipe makes a delicious cup of pesto – enough for the stew and leftovers to enjoy later! Prepare for a flavor explosion that will transport your taste buds to the heart of Africa.

Prep Time 15 mins
Cook Time 30 mins
Calories 871.1 kcal
Protein 73g
Rating 5.0 (1 Reviews)
African Chicken Stew 102

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for African Chicken Stew

  • 1 cup packed fresh cilantro
  • 1/2 cup packed fresh parsley
  • 1/4 cup slivered almonds
  • 2 cloves garlic
  • 1 cup plus 1 tablespoon olive oil
  • 2 1/2 teaspoons salt
  • 1 pinch cayenne pepper
  • 3 1/6 cups chicken broth
  • 1 cup couscous
  • freshly ground black pepper, to taste
  • 0 vegetable oil
  • 1 tablespoon butter
  • 1 1/2 lbs boneless, skinless chicken thighs
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika
  • 1 cup chopped carrots
  • 1/2 cup chopped onion
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon lemon zest
  • 1/3 cup Tunisian pesto
  • 2 tablespoons white wine vinegar

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How to Make African Chicken Stew

  1. **Tunisian Pesto:**
  2. Combine 1 cup packed cilantro, 1/2 cup packed parsley, 1/4 cup slivered almonds, and 2 cloves garlic in a food processor. Pulse until coarsely chopped.
  3. Add 1/3 cup olive oil and process until smooth.
  4. Stir in 1/2 teaspoon salt and a pinch of cayenne pepper.
  5. For immediate use, add the remaining 2/3 cup olive oil and pulse until smooth. If freezing, transfer to an airtight container, pour remaining oil on top, and freeze for up to 3 months.
  6. **Chicken Stew:**
  7. In a saucepan, bring 1 1/2 cups chicken broth to a boil over high heat.
  8. Stir in 1 cup couscous, 1 teaspoon salt, and pepper to taste.
  9. Cover, remove from heat, and set aside.
  10. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven over medium-high heat.
  11. Season 1.5 lbs boneless, skinless chicken thighs with 1 teaspoon salt, 1 teaspoon ground cumin, 1/2 teaspoon paprika, and pepper to taste.
  12. Add chicken to the pot and cook, stirring occasionally, until browned on all sides (about 5 minutes).
  13. Add 1 cup chopped carrots, 1/2 cup chopped onion, 1 2/3 cups chicken broth, 2 tablespoons white wine vinegar, and 1 tablespoon lemon zest. Bring to a boil.
  14. Reduce heat to a simmer, cover, and cook until chicken is cooked through and carrots are tender (about 8 minutes).
  15. Stir in 1/3 cup Tunisian pesto.
  16. Fluff the couscous with a fork.
  17. Mound couscous in 4 bowls and spoon chicken stew over each serving.

Nutrition Information (Approximate per serving)

Sodium

141 g

Sugar

14g

Fat

63g

Carbs

14g

Recipe Categories (Choose a category and find related recipes!)

Soups, Stews & Chilis Main Courses Main Dish / Dinner Poultry Chicken Recipes Mediterranean African 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Main Dish Poultry African Chicken Meat Chicken Thighs Legs Pasta Rice And Grains