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Gambian Sesame Chicken Stew
A rich and savory chicken stew featuring the nutty depth of sesame paste, balanced with aromatic vegetables and spices. This dish offers a comforting and flavorful taste of Gambian home cooking.
ð§ ææ
- 500 g Chicken thighs(boneless, skinless, cut into bite-sized pieces)
- 1 large Onion(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 400 g Tomatoes(chopped, canned or fresh)
- 4 tbsp Sesame paste (tahini)
- 500 ml Chicken broth
- 1 medium Bell pepper(chopped (any color))
- 1 tsp Cumin powder
- 1 tsp Coriander powder
- 0.5 tsp Chili powder(or to taste)
- 2 tbsp Vegetable oil
- Salt(to taste)
- Black pepper(to taste)
- Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onion and sauté until softened, about 5-7 minutes.
- 2
Add minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Add the chicken pieces to the pot and brown them on all sides.
- 4
Stir in the chopped tomatoes, cumin, coriander, and chili powder. Cook for 2-3 minutes, stirring to combine.
- 5
In a small bowl, whisk together the sesame paste and chicken broth until smooth. Pour this mixture into the pot.
- 6
Add the chopped bell pepper. Bring the stew to a simmer, then reduce heat to low, cover, and cook for 30-35 minutes, or until the chicken is cooked through and tender.
- 7
Season with salt and black pepper to taste. If the stew is too thick, add a little more broth or water.
- 8
Serve hot, garnished with fresh cilantro. This stew is delicious served with rice or couscous.
ð¡ ããã®ã³ã
- âEnsure the sesame paste is well-stirred before adding to the broth, as oil separation is common.
- âAdjust chili powder to your preferred level of heat.
- âFor a richer flavor, you can use chicken stock instead of broth.
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- Add a can of drained chickpeas for extra protein and texture.
- Include other vegetables like sweet potatoes or spinach.
- A squeeze of lime juice at the end can add a bright, fresh note.