Liberian Chicken Gravy
Liberian Chicken Gravy seems to be just a more "soupy" version of Liberian Pepper Chicken. It basically consists of chicken braised in a bell-pepper based sauce. Despite the ordinary ingredients, it tasted like nothing else I'd had before and I enjoyed it very much. The sauce is addictive.
I combined two recipes for this dish, one for each of the two dishes, but the recipes were pretty identical. The only major difference is in how much you reduce the vegetables before you add the chicken broth. If you want to make Pepper Chicken instead of Chicken Gravy, reduce it until it's almost dry.
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Liberian Chicken Gravy
Ingredients
- 2 lbs chicken drumsticks or wings
- 1 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp cayenne
- 1/4 tsp black pepper
- 1 yellow onion, thickly sliced
- 4 garlic cloves, peeled and halved
- 1 red bell pepper, stems removed and sliced
- 1/2 green bell pepper, stems removed and sliced
- 1- 2 habanero peppers, stems and seeds removed (optional), halved
- 1 Maggi seasoning cube
- 1 Tbsp. olive oil
- 1/4 cup tomato paste
- 2 Tbsp coconut aminos or soy sauce (optional)
- 1 Tbsp peanut butter (optional)
- 1 cup chicken broth
Directions
Rinse and pat dry chicken parts. In a small bowl, mix together the paprika, turmeric, garlic powder, salt, cayenne and black pepper. Rub this mix all over the chicken parts and let sit for 30 minutes.
Meanwhile, using an electric blender, puree together the onion, garlic, peppers and Maggi cube. Set aside.
Preheat oven to 400°F.
Heat the oil in a Dutch oven or large oven-safe pan over medium-high heat. Add the drumsticks and brown on all sides. Remove the chicken and turn heat down to medium.
Add the tomato paste and cook, stirring constantly, until the tomato paste darkens, about 2 minutes. Add the reserved pureed vegetables, the coconut aminos and peanut butter and continue cooking, stirring occasionally, until it thickens, about 7 minutes. Stir in the chicken broth and cook for 2 minutes.
Return drumsticks to the pan, season with salt to taste and toss. Transfer the pan to the oven and cook until the chicken is cooked through and the sauce is thick, 40 minutes.
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Adapted from a recipe at the New York Times and Caitlin Lee's recipe at Public Lives, Secret Recipes.
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