Embark on a flavorful adventure with African spices, transforming ordinary chicken dishes into extraordinary culinary experiences. From North African blends to East African curries, discover the magic of these unique spices and how to use them in your kitchen.
North African Spiced Chicken
Immerse yourself in the warm and smoky flavors of North Africa with this quick and easy weeknight dish. This recipe uses a simplified version of ras el hanout, a Moroccan spice blend, with just 7 spices, many of which you likely already have in your cupboard. Imagine spicy, but not hot, also robust and warm.
Ingredients:
- Boneless, skinless chicken thighs
- Turmeric
- Ground coriander
- Cumin
- Cayenne
- Smoked paprika
- Cinnamon
- All spice
- Olive oil
Instructions:
- Place the chicken in a large bowl, then add the olive oil and spices.
- Using a large frying pan or heavy bottomed skillet heated to medium-high, sear the chicken pieces 1-2 minutes per side before removing them from the pan and placing them on a parchment-lined baking sheet. Searing the chicken adds a layer of flavour and helps to hold in the moisture to keep the chicken juicy.
- Bake the chicken in an oven heated to 350ºF for about 15 minutes. The most accurate way to check for doneness is with a thermometer.
Serve with a side of Fattoush Salad, Bean salad with lentils, or Parmesan Risotto.
Ethiopian-Inspired Chicken Stew
This flavorful Ethiopian-inspired chicken stew uses Berbere, an Ethiopian spice blend. It's very tasty! Berbere is an Ethiopian spice blend. Store extra spice mix covered in a cool, dark place for up to two weeks. Use leftovers on Salmon, flank steak, or chicken for fiery flavour. Serve with basmati rice.
Macau African Chicken
Despite its name, this dish actually comes from Macau, the old Portuguese enclave on the South coast of China near Hong Kong. It is the local take on classic Piri Piri chicken, the main differences being a more complex blend of spices and cooking the chicken in the oven rather than on a grill.
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Instructions:
- Marinade the chicken for as long as you can, preferably overnight, for maximum effect.
- Smother the chicken in the paste, and leave to marinate for as long as you can. Two hours will do if you’re in a hurry, but the longer the marinating, the better the chicken.
- When you are ready heat the oven to 180 degrees.
- Pour a slug of olive oil in the bottom of a roasting tray, then put on the chicken.
African Chicken Stew
African Chicken Stew - a stew like no other. It’s easy, aromatic and flavorful with a thick rich tomato-based sauce. Great weeknight meal. Stews have always been a part of the cuisine in Africa specifically in West African countries like Ghana, Nigeria, Sierra Leone, and my home country Cameroon. They are also popular in some East African Countries like Kenya.
What makes it African-style is that it starts with browning the chicken that gives the stew extra flavor. Tomato-based dishes are a big thing in most African countries. After browning the chicken, this stew is followed by slowly simmering tomatoes and onions. A few added spices like curry, thyme, paprika, and onions helps in this process.
Instructions:
- Season chicken with salt, pepper, and Creole seasoning.
- If using fresh tomatoes, blend tomatoes, onions, garlic, and onions. Pour the tomatoes blend in the pot of chicken, bring to a boil and let it simmer until tender (depending on the chicken) about 20- 30 minutes, frequently stirring the saucepan to prevent burns.
- If using tomato sauce; add the onion, sauté until tender, about 4-5- minutes. Pour tomato sauce, curry powder, smoked paprika, thyme, bay leaf, and bouillon powder. Bring to a boil and let it simmer for about 20-30 minutes.
- Add carrots, green onions, parsley. Cook for another 5 minutes. Adjust the thickness of soup with water or stock. Season with salt according to preference. Remove bay leaf.
Kuku Paka: African-Indian Coconut Chicken Curry
Kuku Paka Recipe | Quick & Easy Kenyan Style Coconut Chicken Curry | East African Cuisine
Kuku Paka is an African-Indian coconut chicken curry that’s popular with Indian communities in East African countries such as Kenya and Tanzania. Kuku means chicken in Swahili and Paka means delicious in Punjabi. This is a recipe that’s going to make curry lovers extremely happy because it tastes like a legit Indian curry but it’s much easier to make. No hunting down unusual spices!
Key Ingredients:
- Cumin, coriander and turmeric for flavor
- Chilli or cayenne pepper for spiciness
- Onion, ginger and garlic - Aromatic flavor base
- Coconut milk
- Canned tomato
- Coriander / cilantro
- Fresh lemon juice
Instructions:
- Season and sear - Sprinkle the chicken with salt and pepper, sear to brown the skin, then remove onto a tray.
- Sauté aromatics and spices - Next, give the onion a head start on the sautéing before adding the ginger and garlic. Once the onion is softened, add the spices and cook them for 30 seconds.
- Return chicken into the pot, including any juices on the tray. Arrange the chicken so it is submerged as best as possible, though if some is poking out that’s ok as it will steam-cook.
- Simmer for 10 minutes with the lid on, then 20 minutes with the lid off which will allow the sauce to reduce and thicken.
- Finish & serve - Just before serving, stir in the fresh lemon juice and half the coriander leaves.
A sauce this good demands rice for soaking! Then to take it over the top, add a side of flatbreads for dunking / mopping.
| Spice Blend | Key Spices | Regional Origin | Common Uses |
|---|---|---|---|
| Berbere | Chili peppers, garlic, ginger, basil, korarima, rue, ajwain or radhuni, and Ethiopian Holy Basil | Ethiopia | Chicken stews, lentil dishes, vegetable sides |
| Ras el Hanout | Cumin, turmeric, ginger, cinnamon, cardamom, cloves, nutmeg, peppercorns, coriander seeds, allspice, dried rosebuds, lavender | Morocco | Tagines, couscous, meat rubs |
| Creole Seasoning | Paprika, cayenne pepper, garlic powder, onion powder, oregano, thyme, basil, black pepper, white pepper | Louisiana, USA (Inspired by African cuisine) | Seafood, chicken, rice dishes |
| Kuku Paka Spice Mix | Cumin, coriander, turmeric, chili or cayenne pepper, ginger, garlic, coconut milk, canned tomato, coriander/cilantro, fresh lemon juice | East Africa (Kenyan/Tanzanian) | Chicken curry, vegetable curries, coconut-based dishes |
Homemade Chicken Seasoning Mix
Say hello to flavorful chicken every time with this super easy homemade chicken seasoning mix! It's perfect for grilled, roasted, or air-fried chicken thighs, breasts, or wings.
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Ingredients:
- Peppers: Cayenne pepper, black pepper, smoked paprika
Instructions:
- Store in an airtight container, preferably a large spice jar, and keep in a cool, dry place out of direct sunlight.
- Homemade seasonings typically last approximately six to twelve months.
- If you enjoy really spicy food, add a lot of pepper spices to your chicken seasoning.
- Use this spice mix as a wet rub by mixing it with a little olive oil, soy sauce, or vinegar.
How to Use:
To use this homemade seasoning, use a tablespoon of seasoning for every pound of meat. An easy way to use this dry rub is to rub the chicken all over with a bit of olive oil to ensure the spices stick to it. Then, sprinkle your chicken seasoning on the chicken pieces and rub it in, making sure the spice mix gets on it evenly. Make sure the chicken is at room temperature before using the seasoning.
For chicken breasts, if you're not using skinless chicken breasts, make sure you liberally rub the spices under the skin.
Is Chicken Seasoning Healthy?
Chicken seasoning is pretty healthy. It helps to stimulate the digestive system, and spices are excellent antioxidants too. The only issue might be excess sodium if you add more salt when cooking, in addition to those in the seasoning.
Is Chicken Seasoning Gluten-Free?
Yes, sometimes, store-bought chicken seasoning might have gluten in it. The best way to ensure yours doesn't have any gluten is to make the chicken seasoning yourself. It is quick and easy to make, and you probably already have all or most of the spices and herbs in your spice drawer.
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