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obe ata nigerian chicken tomato and pepper stew

Chicken

Obe Ata Nigerian Chicken Tomato and Pepper Stew

Cozy and hearty, this West African stew is seasoned with curry powder, thyme, and ginger.

Ingredients:

  • 1 (28-ounce) can whole peeled tomatoes (undrained)
  • 2 large red bell peppers, roughly chopped (about 1 1/2 cups)
  • 3 cups finely chopped red onion (about 2 onions), divided
  • 1/4 cup finely chopped peeled fresh ginger (about 1 [4-inch] piece), divided
  • 2 to 3 fresh habanero chiles, stemmed and seeded, if desired
  • 5 garlic cloves, peeled
  • 3 pounds bone-in, skin-on chicken thighs (about 8 small thighs)
  • 1 tablespoon curry powder
  • 1 tablespoon dried thyme leaves
  • 1 tablespoon kosher salt, divided
  • 4 cups water
  • 1 cup vegetable oil
  • 2 tablespoons tomato paste
  • 1 teaspoon nigerian ata gigun (dry red pepper)
  • steamed white rice and fried sweet plantains, for serving (optional)

Directions:

  1. Puree canned tomatoes with juices, bell peppers, 1 1/2 cups red onion, 2 tablespoons ginger, habanero chiles, and garlic in a blender until well combined and mostly smooth, about 1 minute. Set aside.
  2. Preheat oven to 400°F. Arrange chicken in an even layer in a large Dutch oven. Top with 3/4 cup red onion and remaining 2 tablespoons ginger. Sprinkle evenly with curry powder, thyme, and 2 1/2 teaspoons salt. Add 4 cups water. Bring to a boil over medium-high. Reduce heat to medium, and cook, uncovered, until chicken is no longer pink on the outside, about 10 minutes. Remove from heat.
  3. Transfer chicken, skin side up, to an aluminum foil–lined large baking sheet. Roast in preheated oven until golden brown and a meat thermometer inserted in thickest portion registers 155°F, about 30 minutes. Remove from oven, and set aside.
  4. Meanwhile, pour broth in Dutch oven through a fine wire-mesh strainer into a large bowl; discard solids. Set broth aside. Wipe Dutch oven clean. Heat oil in Dutch oven over medium. Add remaining 3/4 cup red onion, and cook, stirring occasionally, until softened, about 4 minutes. Add tomato paste, and cook, stirring constantly, until tomato paste darkens, 3 to 5 minutes. Stir in reserved pureed tomato mixture. Bring to a simmer over medium. Reduce heat to medium-low, and cook, uncovered, stirring occasionally, until sauce is reduced by half and thickened, about 30 minutes.
  5. Add roast chicken, drippings from baking sheet, and 2 cups reserved broth to Dutch oven. (Reseve remaining broth for another use.) Stir in Nigerian ata gigun and remaining 1/2 teaspoon salt. Bring to a boil over medium. Reduce heat to medium-low; simmer, uncovered, stirring occasionally, until thickened and a large amount of oil rises to the surface, about 30 minutes. Remove from heat; let cool 10 minutes. Skim off the layer of oil on surface to yield about 1/2 cup oil; reserve for another use (see Note). Serve chicken with white rice and fried sweet plantains, if desired.

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