This recipe is from Tanzania, East Africa.  Even though soups and stews are common throughout Africa, this recipe shows the Indian influence with the addition of curry.

Ingredients

• 4 pounds of chicken pieces
• 3 tablespoons peanut oil
• 3 cloves garlic, minced
• 1 cup chopped onion 2 cups chopped celery
• 2 1/2 tablespoons hot Madra curry powder
• 1 1/2 teaspoons salt
• 1 tablespoon ground or crushed red chile
• 2 cups chopped tomato
• 1 cup shredded coconut
• 1 1/2 quarts stock
• 2 slightly under ripe bananas, sliced 

Instructions

Brown the chicken in the oil, using a large, heavy casserole.  Drain the chicken on paper towels and set aside.

Saute the garlic, onion, and celery in the remaining oil for 1 minute.  Add the curry powder, salt, black pepper, and red chile and saute for 1 minute.

Add the chicken to the sauteed vegetables and add the tomato, coconut, and chicken stock.  Bring the mixture to a boil reduce the heat to a simmer, cover and simmer for 40 minutes until the chicken is very tender.

Remove the checken pieces and remove the meat from the bones; add the meat to the simmering stock mixture, then add the banana, and simmer for 10 minutes.

Ingredients

• 500 g (1 lb) Deboned, Skinless Chicken fillets ( 4)

• 1 bottle Nando’s Sun dried Tomato Marinade

• 50g ( 1/4 cup) Bread crumbs

• 50g ( 1/4 cup) Parmesan Cheese

• 20g (1/4 cup) freshly chopped Basil leaves

• 1 cup dried Cous Cous

• 1 lemon

• 30g pitted Black olives, coarsely chopped

• 30g Italian Flat leave parsley, coarsely chopped

• Salt

Instructions

Marinade Chicken breast in Nando’s Hot Peri Peri marinade for 25 minutes. Mix bread crumbs, Parmesan cheese and freshly chopped Basil together.

Preheat oven to 350°F

Remove chicken fillets from the marinade and crumb in the crumb mixture.

Place on an roasting rack and bake for 30 min. at 350°F

In the meanwhile prepare the Cous cous:

Steam cous cous according to manufacturer’s instruction. Season to taste. Stir in the grated rind of one lemon, the chopped olives and the chopped parsley. Spoon cous cous into a flat serving dish, and place the Crumbed Chicken Breast on the Cous Cous. Drizzle with extra leftover marinade.

The secret to this recipe is using the freshest possible ingredients. The more you stir, especially in the beginning, the better this recipe will turn out.

Ingredients

•    1/2 cup vegetable oil

•    1 large onion, sliced as thinly as possible

•    1/2 cup water

•    3 jalapenos, chopped

•    12 green olives

•    2 cloves garlic, minced

•    4 cups tomatoes, chopped,
•    3 tablespoons capers
•    3 ribs celery, chopped
•    1/2 teaspoon chipotle
•    3 bay leaves
•    2 teaspoons dried leaf oregano, crumbled
•    1 teaspoon salt
•    1/2 teaspoon pepper
•    10 ounces sliced mushrooms
•    6 boneless chicken breasts

Instructions

Add the vegetable oil to a large sauce pan over medium heat. Add the onion and cook, stirring until it softens. Stir in all remaining ingredients except the mushrooms and chicken breasts. Bring the mixture to a boil, then reduce the heat and let simmer, uncovered, for 35 minutes. Place the chicken in a single layer in skillet, skin side up. Cover and cook over medium-low heat for 30 minutes. Add mushrooms, cover and cook for another 15 minutes until chicken is done.