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Kisangani Chicken Stew
Poulet à la Kisangani
A rich and savory chicken stew, named after the city of Kisangani, featuring tender chicken pieces simmered in a flavorful tomato-based sauce with aromatic spices and often includes vegetables like okra or eggplant.
ð§ ææ
- 2 lbs Chicken(cut into pieces (thighs and drumsticks recommended))
- 3 tbsp Vegetable oil
- 2 large Onions(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 2 tbsp Tomato paste
- 1 can (14.5 oz) Diced tomatoes(undrained)
- 1.5 cups Chicken broth
- 1 cup Okra(sliced (optional))
- 0.5 medium Eggplant(cubed (optional))
- 1 tsp Curry powder
- 0.5 tsp Thyme(dried)
- 1 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2 Bay leaves
ðšâð³ äœãæ¹
- 1
Season the chicken pieces with salt and black pepper.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium-high heat. Brown the chicken pieces on all sides. Remove chicken from the pot and set aside.
- 3
Add the chopped onions to the pot and sauté until softened and translucent.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the tomato paste and cook for 2 minutes, stirring constantly.
- 6
Add the diced tomatoes (with their juice), chicken broth, curry powder, dried thyme, and bay leaves. Bring the mixture to a simmer.
- 7
Return the browned chicken to the pot. If using, add the cubed eggplant and sliced okra.
- 8
Cover the pot, reduce heat to low, and simmer for 45-60 minutes, or until the chicken is cooked through and tender. Stir occasionally.
- 9
Taste and adjust seasoning with salt and pepper if needed. Remove bay leaves before serving. Serve hot, typically with rice or fufu.
ð¡ ããã®ã³ã
- âFor a deeper flavor, marinate the chicken for at least 30 minutes before browning.
- âAdjust the amount of curry powder and other spices to your preference.
- âIf the stew becomes too thick, add a little more chicken broth or water.
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- Add other vegetables like carrots, potatoes, or bell peppers.
- For a spicier stew, add a pinch of cayenne pepper or a chopped chili pepper.