African Recipe

1. Stovetop Moroccan Tagine
Ingredients
 1 tablespoon olive oil
 2 skinless, boneless chicken breast halves -
cut into chunks
 1/2 onion, chopped
 3 cloves garlic, minced
 1 small butternut squash, peeled and chopped
 1 (15.5 ounce) can garbanzo beans, drained and rinsed
 1 carrot, peeled and chopped
 1 (14.5 ounce) can diced tomatoes with juice
 1 (14 ounce) can vegetable broth
 1 tablespoon sugar
 1 tablespoon lemon juice
 1 teaspoon salt
 1 teaspoon ground coriander
 1 dash cayenne pepper
 Add all ingredients to list
1. Heat the olive oil in a large skillet over medium heat, and cook the chicken, onion, and
garlic about 15 minutes, until browned.
2. Mix the squash, garbanzo beans, carrot, tomatoes with juice, broth, sugar, and lemon
juice into the skillet. Season with salt, coriander, and cayenne pepper. Bring the mixture
to a boil, and continue cooking 30 minutes, until vegetables are tender.

2. Slow Cooker Chicken Marrakesh
Ingredients
On
 1 onion, sliced
 2 cloves garlic, minced (optional)
 2 large carrots, peeled and diced
 2 large sweet potatoes, peeled and diced
 1 (15 ounce) can garbanzo beans, drained and rinsed
 2 pounds skinless, boneless chicken breast halves, cut into 2-inch pieces
 1/2 teaspoon ground cumin
 1/2 teaspoon ground turmeric
 1/4 teaspoon ground cinnamon
 1/2 teaspoon ground black pepper
 1 teaspoon dried parsley
 1 teaspoon salt
 1 (14.5 ounce) can diced tomatoes
 Add all ingredients to list
Directions
1. Place the onion, garlic, carrots, sweet potatoes, garbanzo beans, and chicken breast pieces
into a slow cooker. In a bowl, mix the cumin, turmeric, cinnamon, black pepper, parsley,
and salt, and sprinkle over the chicken and vegetables. Pour in the tomatoes, and stir to
combine.
2. Cover the cooker, set to High, and cook until the sweet potatoes are tender and the sauce
has thickened, 4 to 5 hours.

3. B'stilla
Ingredients
 2 skinless, boneless chicken
breast halves
 2 tablespoons chicken bouillon
granules
 2 cups hot water
 3 eggs
 2 tablespoons chopped fresh parsley
 1 teaspoon ground cinnamon
 2 teaspoons white sugar
 1 (17.5 ounce) package frozen puff pastry, thawed
 salt and pepper to taste
 1/4 cup butter, melted
 Add all ingredients to list
Directions
1. Preheat oven to 360 degrees F (180 degrees C).
2. Place chicken breasts in a small saucepan and cover with bouillon and water. Poach over
medium-low heat, just below the boiling point. Cook 8 to 10 minutes, until no longer
pink in center. Dice chicken. Reserve bouillon.
3. In a small bowl, whisk eggs with 1/2 cup reserved bouillon and chopped parsley. In a
separate bowl, mix together cinnamon and sugar.
4. Roll out one sheet of pastry into a 12 inch square. Cut other sheet of pastry in half and
roll out into two 8 inch squares. Fit 12 inch square of pastry into a 9 inch pie pan.
5. Spread half of diced chicken evenly across bottom of pastry. Pour half of egg mixture
over chicken. Sprinkle with half of cinnamon and sugar mixture, then with salt and
pepper. Cover with one 8 inch square of pastry. Cover pastry square with remaining
chicken, egg mixture, and cinnamon and sugar. Sprinkle with more salt and pepper.
Cover with remaining pastry square. Fold edges of bottom pastry over top of pie. Brush
with melted butter or margarine.
6. Bake in preheated oven for 40 minutes, until golden brown. Serve lukewarm or cold.

4. African Sweet Potato and Peanut
Soup
Ingredients
 1 tablespoon vegetable oil
 1 large onion, chopped
 2 cloves garlic, minced
 2 teaspoons minced fresh ginger root
 1 1/2 teaspoons ground cumin
 1 1/2 teaspoons ground coriander
 1/2 teaspoon ground cinnamon
 1 pinch ground cloves
 3 medium tomatoes, chopped
 1 1/2 pounds sweet potatoes, peeled and chopped
 1 carrot, peeled and chopped
 4 1/2 cups water
 1 teaspoon salt
 1/4 cup chopped, unsalted dry-roasted peanuts
 1 pinch cayenne pepper
 2 tablespoons creamy peanut butter
 1 bunch chopped fresh cilantro
 Add all ingredients to list
Directions
1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until
lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir
in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.
2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce
heat, and simmer 30 minutes.
3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and
peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk
in the peanut butter, and cook until heated through. Serve warm topped with fresh
cilantro.

5. Bissara
Ingredients
 2 tablespoons vegetable oil
 4 cloves garlic, crushed
 6 cups water
 1/3 cup olive oil
 3 cups dry green split peas
 3 sprigs fresh parsley
 1 dried red chile pepper
 2 teaspoons paprika
 1 teaspoon cumin
 1 pinch salt
 1 pinch black pepper
 Add all ingredients to list
Directions
1. Fry garlic in the vegetable oil in a large pot over low heat until lightly browned. Pour in
water and olive oil; stir in split peas, parsley, chili pepper, paprika, cumin, salt, and
pepper. Bring to a boil, then reduce heat to low, and simmer for about 55 minutes, stirring
occasionally so that the peas do not stick to the bottom of the pot. When the peas are
tender, mash them with a wooden spoon until smooth; stir in additional water to reach
desired consistency.

6. African Chicken in Spicy Red
Sauce
Ingredients
 Berbere:
 2 tablespoons cayenne
pepper
 1 tablespoon freshly ground
black pepper
 1 teaspoon ground ginger
 1 teaspoon ground cinnamon
 1/4 teaspoon ground cloves
 Chicken:
 2 pounds skinless, boneless
chicken breast halves
 3 tablespoons fresh lemon juice
 3/4 teaspoon salt, divided
 1 teaspoon olive oil
 1 1/2 cups chopped onion
 1 tablespoon minced garlic
 1 tablespoon butter
 1 tablespoon minced fresh
ginger
 1/2 teaspoon ground nutmeg
 1/2 teaspoon ground cardamom
 1 (14.5 ounce) can chicken broth
 1/2 cup dry red wine
 1 (6 ounce) can tomato paste
 2 tablespoons chopped fresh
cilantro
 4 lemon wedges
 Add all ingredients to list
Directions
1. Combine cayenne pepper, black pepper, ground ginger, cinnamon, and cloves together in
a bowl until berbere is evenly mixed. Measure 2 teaspoons berbere and store remaining
for another use.
2. Place chicken in a shallow dish. Drizzle lemon juice over chicken and season with 1/2
teaspoon salt. Cover dish with plastic wrap and marinate in refrigerator for 30 minutes.
3. Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until
fragrant, about 5 minutes. Add 2 teaspoons berbere, remaining 1/4 teaspoon salt, butter,
fresh ginger, nutmeg, and cardamom to onion mixture; stir to coat, about 1 minute.
4. Stir chicken broth, wine, and tomato paste into onion mixture; add chicken and bring to a
boil. Cover pan, reduce heat, and simmer, turning chicken occasionally, until chicken is
tender and no longer pink in the center, about 50 minutes. Stir cilantro into chicken
mixture and serve with lemon wedges.

7. Marrakesh Vegetable Curry
Ingredients
 1 sweet potato, peeled and cubed
 1 medium eggplant, cubed
 1 green bell pepper, chopped
 1 red bell pepper, chopped
 2 carrots, chopped
 1 onion, chopped
 6 tablespoons olive oil
 3 cloves garlic, minced
 1 teaspoon ground turmeric
 1 tablespoon curry powder
 1 teaspoon ground cinnamon
 3/4 tablespoon sea salt
 3/4 teaspoon cayenne pepper
 1 (15 ounce) can garbanzo
beans, drained
 1/4 cup blanched almonds
 1 zucchini, sliced
 2 tablespoons raisins
 1 cup orange juice
 10 ounces spinach
 Add all ingredients to list
Directions
1. In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three
tablespoons oil. Saute over medium heat for 5 minutes.
2. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder,
cinnamon, salt and pepper and saute over medium heat for 3 minutes.
3. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo
beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered.
4. Add spinach to pot and cook for 5 more minutes. Serve!

8. Fava Bean Breakfast Spread
Ingredients
 1 (15 ounce) can fava beans
 1 1/2 tablespoons olive oil
 1 large onion, chopped
 1 large tomato, diced
 1 teaspoon ground cumin
 1/4 cup chopped fresh parsley
 1/4 cup fresh lemon juice
 salt and pepper to taste
 ground red pepper, to taste
 Add all ingredients to list
Directions
1. Pour the beans into a pot and bring to a boil. Mix them well and add onion, tomato, olive
oil, cumin, parsley, lemon juice, salt, pepper, and red pepper. Bring the mixture back to a
boil, then reduce the heat to medium. Let the mixture cook 5 minutes. Serve warm with
grilled pita.

9. Peri Peri African Chicken
IngredientsOn
 1/4 cup paprika
 2 tablespoons hot chili powder
 1 cup fresh lemon juice
 3 cloves garlic, minced
 1 1/2 teaspoons chopped fresh ginger
 1 1/2 teaspoons salt
 4 bone-in chicken breast halves
 Add all ingredients to list
Directions
1. In a large bowl, stir together the paprika, chili powder, lemon juice, garlic, ginger and
salt. Rub chicken with the mixture, place in a dish, and marinate for 3 hours.
2. Preheat a grill for medium heat.
3. Place chicken onto the grill and discard the marinade. Cook for about 30 minutes, turning
occasionally, until the skin is slightly charred and juices run clear.

10. African Chicken Stew
Ingredients
 1 tablespoon olive oil
 1 (3 pound) roasting chicken, deboned and
cut into bite size pieces
 2 cloves garlic, crushed
 1 onion, chopped
 1 large potato, diced
 1 teaspoon ground cumin
 1 teaspoon ground coriander seed
 1 teaspoon ground black pepper
 1 teaspoon crushed red pepper flakes
 1 teaspoon salt
 1 cup water
 3/4 cup unsalted natural-style peanut butter
 1 (15 ounce) can garbanzo beans, drained and rinsed
 Add all ingredients to list
Directions
1. In a large skillet with a tight-fitting lid, heat oil over medium high heat. Add chicken, and
brown quickly. Remove chicken from pan. Reduce heat to medium low, and add garlic,
onion and potato to the pan; saute for 2 to 3 minutes. Season with cumin, coriander, black
pepper, red pepper and salt. Do not let garlic brown.
2. Mix in water and browned chicken, and any accumulated juices. Place lid on skillet and
simmer, stirring occasionally, for 10 to 15 minutes.
3. Remove lid, and stir in the peanut butter and garbanzo beans. Make sure the peanut butter
is blended in. Replace lid to simmer for 10 more minutes, or until chicken is cooked
through and potatoes are tender. Remove from heat, adjust seasoning, and serve.