This is the national dish of Angola, at least according to Wikipedia. It gets is characteristic flavor from red palm oil which gets its color from lycopene. It is also antioxidant rich and studies have shown it can help prevent heart disease by regulating the balance between good and bad cholesterol. You can find it in health food stores. Serve this dish with boiled yuca (cassava) or over rice. Prep time does not include marinating time.
- 44.37 ml fresh lemon juice (1 lemon)
- 4 garlic cloves, crushed
- 2.46 ml salt
- 7.39 ml chili powder
- 1 chicken, quartered
- 118.29 ml red palm oil
- 3 onions, chopped
- 1 chili pepper, left intact
- 3 tomatoes, quartered
- 453.59 g butternut squash or 453.59 g pumpkin, cut into 1 1/2-inch cubes
- 236.59 ml chicken broth
- 226.79 g frozen okra, thawed
- Combine lemon juice, 2 of the garlic cloves, salt, and chili powder; rub all over chicken and marinate at least 1 hour up to overnight.
- Heat oil in a Dutch oven, over medium heat, and brown chicken on all sides, in batches, if necessary.
- Add onion, remaining garlic, chili pepper and tomatoes; bring to a boil, cover, reduce heat, and simmer until chicken is tender, about 1 hour.
- Add squash, chicken broth, and okra; coom until vegetables are tender, about 15 minutes.
- Serve with boiled yuca or over rice.
Overall, pretty good, but the butternut squash in it was just exquisite, cooked in these flavors.