Nigerian Chicken Stew

To make Nigerian Chicken Stew, start by washing the chicken and placing it in a pot with diced onions, black pepper, salt, curry, thyme, nutmeg, seasoning cubes, grated ginger, and garlic. Add a cup of water and cook for 15 minutes. Meanwhile, blend fresh tomatoes, peppers, onions, ginger, and garlic until smooth. Boil the blended mixture for 15-20 minutes until it thickens, then add vegetable oil and sliced onions, simmering for an additional 5 minutes. Season with salt, black pepper, curry, thyme, nutmeg, and seasoning cubes, then add the chicken stock and chicken, simmering for another 10 minutes.

Nigerian Chicken Stew can be made suitable for various dietary needs. For a gluten-free option, ensure that the seasoning cubes used are gluten-free. Additionally, you can substitute chicken with tofu or chickpeas for a vegetarian or vegan version. Always check ingredient labels to ensure they meet your dietary requirements.

If you don't have fresh tomatoes, you can substitute them with canned tomatoes or tomato paste. Use about 400g of canned tomatoes or 2-3 tablespoons of tomato paste, adjusting the water content accordingly to maintain the stew's consistency. Keep in mind that using canned tomatoes may alter the flavor slightly, so taste and adjust the seasonings as needed.

To store leftover Nigerian Chicken Stew, allow it to cool completely before transferring it to an airtight container. It can be refrigerated for up to 3-4 days. For longer storage, consider freezing the stew in portions. It can be frozen for up to 3 months. When ready to eat, thaw in the refrigerator overnight and reheat on the stove or in the microwave until heated through.

Nigerian Chicken Stew pairs wonderfully with a variety of side dishes. Traditional options include white rice, jollof rice, spaghetti, or beans. You can also serve it with bread or plantains for a delicious meal. Feel free to experiment with different sides to find your favorite combination!