Ghanaian Chicken Stew

I have an unfortunate history with stews. They never taste good except that whenever I make a stew base for my jollof rice it always ends up tasting so good that I have to save some for rice at a later time.

The first time I made this chicken stew, I loved it but I knew it could be better so I made it again with a few changes and suffice to say, this is the best damn chicken stew I have ever made or even tasted. I hope you enjoy it as much as I did. Check out my. insta highlights for short videos on how I prepared this chicken stew.

Recipe

what you need

1.5kg soft chicken drumsticks/thighs (or a mix of both)

For the Chicken Marinade

3 large onions

10+ garlic cloves

2 thumb size peeled ginger

chili pepper* as much as you want

1 star anise

2 tablespoons chicken seasoning powder or 1/2 to 1 teaspoon msg

1 teaspoon dried thyme

1 teaspoon dried oregano

1 teaspoon dried rosemary

1 1/2 teaspoons fennel seeds

1 teaspoon aniseed

2 teaspoons fenugreek

1 small calabash nutmeg

1 teaspoon curry powder

Salt

For the chicken stew

1 big onion sliced

1/2 of the marinade

1 tablespoon finely minced garlic

1/2 teaspoon dried rosemary

1/2 cup tomato paste

2 cups fresh tomato puree

3 cups reserved chicken stock (don't worry if it isn't up to)

2 bay leafs

1 1/4 cup veg oil

1 onion, cut into thick rings for garnishing

1 teaspoon sugar*

• Sometimes no matter how diligent we are about choosing very ripe tomatoes, there are a few sour ones that will throw off the sweetness , in that case add sugar to offset the sourness.

• If you turn the heat up, you risk the chance of burning the stew and once stew burns, it's almost impossible to get rid of the burnt flavor.

• Simmering the stew on low heat allows the tomato to release it's natural sweetness.

• I make all my purées by blending the particular ingredients with as little water as I can get away with.

Directions

Combine all the ingredients for the chicken marinade and blend into a smooth paste. Save half for later. Pour the rest over chicken cuts and place over medium heat. Stir and cover and allow to simmer for 5 mins. Add 2 cups of water and about two teaspoons of sea salt. Allow the chicken to simmer until cooked through, about 10 to 15 mins (depending on the size of your cut ). Separate chicken from the stock. Set the set stock aside for later.

Meanwhile heat oil in a heavy bottomed pan (the same pan will be used for the stew). Fry chicken until golden brown and crispy on all sides. Set aside for later.

For the stew, add the sliced onions and fry until soft and fragrant. Add the saved marinade and cook for 10 mins stirring occasionally. Add the tomato paste and fry for 7 mins then add the fresh tomato puree. Stir and cover and allow it to simmer for about 8 mins then add the chicken stock and bay leaf. Turn heat to low and let the stew simmer gently for 40 mins until it reaches desired consistency. And the chicken seasoning or msg. Taste and adjust salt to preference. Add sugar if the chicken stew is sour. Add the fried chicken first, stir then add the onion rings, stir and allow to simmer for 2 mins and turn the heat off.

Serve with steamed rice, yam, my flatbread or banku. Enjoy!