Monday, March 30, 2015

African Cast Iron Chicken

African Cast Iron Chicken

1/4 cup olive oil
1/2 cup celery, chopped
1/2 cup onion, chopped
3 garlic cloves, chopped
6 chicken thighs (or two bone-in breasts), seasoned with salt and pepper
2 TBS tomato paste
2 TBS peanut butter
1/2 tsp ginger paste
1/2 tsp lemongrass paste
32 oz chicken broth (low sodium)
1 tsp African spice blend
1/2 cup cilantro leaves
1/2 cup kalamata olives, pitted and sliced
1 can sliced artichoke hearts


1.  In large cast iron skillet heat on med/high with oil.  2 mins
2.  Add seasoned chicken (skin side down)
3.  Add celery, onions and garlic.  Stir veggies without disturbing chicken.  Let chicken brown for 10 mins.  Flip and brown other side for additional 10 mins
4.  Add tomato paste, peanut butter, ginger and lemongrass.  Stir and let cook for 2 mins.
5.  Add chicken broth, African spice, cilantro, olives and artichoke hearts.  Stir.  Let simmer, covered for 25-30 mins, rotating chicken to coat.  Season with salt and pepper, to taste.

Serve with favorite rice.  Serves 4-6

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