RCI-MT.004.0238.001
Chicken with Egusi
This chicken soup is thickened with flour ground from seeds of a melon or gourd (species of cucurbitaceae) called egusi.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultyintermediate
Ingredients
- – 3 tbsp palm oil2 unitpeanut oil, or other oil for frying chicken
- chicken cut into bite-sized pieces1 unit
- – 3 onions2 unitchopped
- or more cups of chicken broth or chicken stock2 unitor bouillon cubes
- tomatoes2 unitor canned tomatoes, or tomato paste or tomato sauce
- egusi seeds (or substitute)1 cuproasted and ground
- several sprigs of parsley1 unitor similar
- 1 unit
- cayenne pepper or red pepper1 unitblack pepper, salt
Method
1
Heat the palm oil in a large pot or heavy-bottomed pan over medium-high heat until shimmering.
2 minutes
2
Add the chicken pieces to the hot oil and fry until lightly browned on all sides, stirring occasionally.
8 minutes
3
Add the chopped onions to the pot and stir well, cooking until they become translucent and fragrant.
3 minutes
4
Stir in the tomatoes (fresh, canned, or paste), breaking them down as they cook into the oil and chicken mixture.
2 minutes
5
Pour in the chicken broth or stock, scraping up any browned bits from the bottom of the pot, and bring to a simmer.
2 minutes
6
Add the ground roasted egusi seeds to the pot, stirring constantly to prevent lumping and to distribute evenly throughout the broth.
1 minutes
7
Season the stew with cayenne pepper, black pepper, and salt to taste, stirring well to incorporate.
1 minutes
8
Reduce heat to medium-low and simmer the stew for 15–20 minutes, stirring occasionally, until the chicken is tender and the sauce has thickened.
18 minutes
9
Stir in the fresh parsley just before serving to add freshness and color to the finished dish.
1 minutes