์ด ๋ ์ํผ๋ฅผ ๋น์ ์ ์ธ์ด๋ก ๋ฒ์ญํ๋ ์ค์ ๋๋ค... ํ์ด์ง๊ฐ ์๋์ผ๋ก ์๋ก๊ณ ์นจ๋ฉ๋๋ค.
Gambian Chicken and Cassava Stew
A hearty and flavorful stew featuring tender chicken and soft cassava in a rich, savory broth infused with aromatic spices. This dish is a comforting staple, often enjoyed with rice.
๐ง ์ฌ๋ฃ
- 1 kg Chicken pieces (thighs and legs)
- 500 g Cassava(peeled and cut into 2-inch chunks)
- 2 large Onions(chopped)
- 6 cloves Garlic cloves(minced)
- 1 tablespoon Ginger(freshly grated)
- 2 medium Bell peppers (any color)(chopped)
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 0.5 teaspoon Turmeric powder
- 0.25 teaspoon Cayenne pepper(or to taste)
- 1 teaspoon Salt(or to taste)
- 0.5 teaspoon Black pepper(freshly ground, or to taste)
- 2 tablespoons Vegetable oil
- 0.25 cup Fresh cilantro(chopped, for garnish)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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, then remove and set aside.
- 3
Add the chopped onions to the pot and sautรฉ until softened and translucent, about 5-7 minutes.
- 4
Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- 5
Stir in the tomato paste, ground cumin, ground coriander, turmeric powder, and cayenne pepper. Cook for 1-2 minutes, stirring constantly, until the spices are fragrant.
- 6
Pour in the vegetable broth and scrape the bottom of the pot to loosen any browned bits.
- 7
Add the cassava chunks and the browned chicken pieces back into the pot. Bring the stew to a boil.
- 8
Reduce the heat to low, cover the pot, and simmer for 30-40 minutes, or until the chicken is cooked through and the cassava is tender.
- 9
Stir in the chopped bell peppers and cook for another 5-10 minutes until they are slightly softened.
- 10
Taste and adjust seasoning with salt and pepper as needed. Garnish with fresh cilantro before serving.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a deeper flavor, marinate the chicken with salt, pepper, and a little garlic powder for at least 30 minutes before cooking.
- โIf you prefer a thicker stew, you can mash some of the cooked cassava against the side of the pot.
- โAdjust the cayenne pepper to your spice preference.
- โServe hot with white rice or couscous.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add other vegetables like carrots, sweet potatoes, or spinach.
- For a richer flavor, use chicken thighs with bone-in.