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Tuesday, February 7, 2017

Slow Cook African Chicken

African mealtimes are moments of great gatherings for big families. Most African countries such as Mali, Somalia, Guinea, Nigeria, and Eritrea will have meals where fingers are used more often than spoons, fork and knife. Dishes headed by meat, chicken , fish and veggies are all normally accompanied by staples such as rice. Peppers and spices are widely used.

Slow Cook African Chicken

2 lbs boneless, skinless chicken breast, sliced into 2-inch dice
1 large yellow onion, chopped
6 cloves garlic, sliced
1 tbsp fresh ginger, minced
1 and 1/2 tsp sea salt
1 tsp chile flakes
1 tsp tumeric
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
rice, couscous or other grain for serving
sliced red bell pepper for garnish

Combine all ingredients (except rice and bell pepper) in the bowl of your Crock-Pot or slow cooker. Mix well. Cover and cook on low for 8 hours or high for 3 – 4 hours.  Liquid will thicken to a sauce and chicken will be very tender and begin to shred when done.
Serve over rice (or other grain), garnished with red bell pepper or other bright, crunchy vegetable.
Serves 4.

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