Chicken in Red Palm Oil

Angolan Chicken in Red Palm Oil Recipe with Orange Peel and Garlic

Region / culture: Angola | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 4

Introduction

Chicken in Red Palm Oil is a traditional African dish that is rich in flavor and nutrients. The use of red palm oil gives the dish a unique color and taste that is sure to impress your taste buds. This recipe is perfect for those looking to try something new and exciting in the kitchen.

History

Chicken in Red Palm Oil has been a staple dish in many African countries for centuries. Red palm oil is commonly used in African cuisine for its rich flavor and health benefits. The combination of spices and red palm oil creates a delicious and aromatic dish that is loved by many.

Ingredients

1 whole chicken, cut into pieces for frying
0.5 tsp of ground coriander
1 tsp of sea salt
1 tsp of dried orange peel
1 tsp of dried minced garlic
0.25 cup of red palm oil

How to prepare

In a large cast iron or frying skillet, melt the red palm oil. Heat the red palm oil over high heat until you observe the traditional process of removing impurities from the oil. You will notice a small amount of smoke followed by the oil darkening several shades. Reduce the heat to medium.
In a small bowl, combine the salt and spices. Coat the chicken with the spice mixture. Place the chicken in the skillet and cover with a lid. Cook each side of the chicken until well browned and thoroughly cooked. Drain and serve with coconut jasmine rice and red palm oil vegetables.

Variations

You can add vegetables such as bell peppers, onions, and tomatoes to the dish for added flavor and nutrition.

Cooking Tips & Tricks

Make sure to heat the red palm oil over high heat to remove impurities before cooking the chicken.

- Coat the chicken with the spice mixture evenly to ensure that the flavors are well distributed.

- Cook the chicken until it is well browned and thoroughly cooked to ensure that it is tender and juicy.

Serving Suggestions

Serve with coconut jasmine rice and red palm oil vegetables for a complete and satisfying meal.

Cooking Techniques

Frying the chicken in red palm oil gives it a crispy and flavorful crust.

Ingredient Substitutions

You can use chicken thighs or drumsticks instead of a whole chicken for this recipe.

Make Ahead Tips

You can marinate the chicken in the spice mixture ahead of time for more flavor.

Presentation Ideas

Serve the chicken on a bed of coconut jasmine rice with a drizzle of red palm oil for a beautiful presentation.

Pairing Recommendations

Pair this dish with a side of plantains or a fresh salad for a balanced meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

- Calories per serving: 350 calories

Carbohydrates

Fats

0.25 cup of red palm oil

Proteins

1 whole chicken

Vitamins and minerals

This dish is rich in Vitamin A and Vitamin E due to the red palm oil.

Alergens

Allergens: None

Summary

This dish is a good source of protein and healthy fats. It is also rich in vitamins and minerals, making it a nutritious meal option.

Summary

Chicken in Red Palm Oil is a delicious and nutritious dish that is perfect for any occasion. With its rich flavors and health benefits, this recipe is sure to become a favorite in your household.

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of wonder. It was a warm summer day and I was visiting a local market in a small village in West Africa. As I wandered through the vibrant stalls filled with fresh produce and spices, my eyes landed on a stall where a kind old woman was selling bottles of rich red palm oil.

Intrigued by the deep red color of the oil, I struck up a conversation with the woman and soon found myself listening intently as she shared her family recipe for Chicken in Red Palm Oil. She spoke with a passion and love for cooking that was infectious, and I knew I had to try making this dish for myself.

The recipe was simple yet flavorful, combining tender pieces of chicken with fragrant spices and the unique taste of red palm oil. I learned that red palm oil is a staple in West African cuisine, prized for its rich flavor and health benefits. It is packed with antioxidants and vitamins, making it not only delicious but also nutritious.

As I returned home, I couldn't wait to recreate the dish in my own kitchen. I gathered the ingredients - chicken, onions, garlic, ginger, tomatoes, bell peppers, and of course, the star of the show, red palm oil. I marinated the chicken in a mixture of spices and let it sit for a few hours to absorb all the flavors.

When it was time to cook, I heated up a generous amount of red palm oil in a large pot and added the marinated chicken. The sizzle and aroma that filled the kitchen brought back memories of that bustling market in West Africa. I added in the onions, garlic, and ginger, letting them cook until they were soft and fragrant.

Next, I stirred in the tomatoes and bell peppers, letting them simmer together with the chicken until the flavors melded beautifully. The rich red color of the palm oil infused the dish with a warm, earthy flavor that was truly unique.

As the Chicken in Red Palm Oil simmered on the stove, I couldn't help but feel a sense of accomplishment. I had learned a new recipe that had opened my eyes to a whole new world of flavors and ingredients. It was a dish that spoke to the history and culture of the people who had shared it with me, and I felt honored to be able to recreate it in my own kitchen.

When the dish was finally ready, I served it over a bed of fluffy white rice and garnished it with fresh cilantro. The first bite was a revelation - tender pieces of chicken bathed in a rich, flavorful sauce that danced on my taste buds. The red palm oil lent a unique depth to the dish, making it unlike anything I had ever tasted before.

As I sat down to enjoy my meal, I thought back to that day at the market and the kind old woman who had shared her family recipe with me. I realized that cooking is not just about following a set of instructions, but about connecting with others through food and sharing in the joy of creating something delicious together.

And so, Chicken in Red Palm Oil became a staple in my kitchen, a recipe that I would pass down to future generations. It was a reminder of the power of food to bring people together, to transcend borders and cultures, and to create lasting memories that would be cherished for years to come.