Spicy, Hot African Chicken With Spinach

Recipe by Matt Weber
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Rinse off chicken and cut off extra fat. Sprinkle with salt. Set aside.
  • Peel garlic cloves (4-6).
  • Wash and dry spinach.
  • Heat olive oil and butter in a large pot. Keep heat low so oil does not smoke.
  • Add garlic to oil in pan and heat until brown, remove with spoon and set aside (be careful)
  • Add chicken to pan and turn heat to medium.
  • Put a good sear on the chicken until it is browned.
  • Add half water to pan and deglaze. This will get the chicken flavor off the bottom of the pan.
  • Add bouillon and pepper to water and bring to a boil. You now have your chicken simmering in a broth.
  • Reduce pan liquid by half. Cook until chicken is falling off the bone.
  • Add peanut butter, browned garlic, and paprika.
  • Add spinach and stir until all ingredient have integrated (10 minutes at least).
  • Watch it close so it doesn’t burn.
  • The stew should be thick when you remove it. If its runny then let it simmer until it thickens.
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