This dish was inspired by Rachel Ray's West African-Style Chicken and Fennel Stew. I did not have fennel (in fact I have never tried it yet) so I thought of using my own veggies that we got from the garden for this dish. So here it goes, the West African Style Chicken with an Asian twist.
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon ground red pepper
- 6 skinless, boneless chicken thighs (about 1 1/2 pounds), cut in thirds lengthwise
- 2 tablespoons olive oil
- 2 large eggplant, cut into 1/2-inch slices crosswise
- 1 roma tomotes. sliced
- 2 medium sized okra
- 1/2 medium sized bell peppers, sliced
- 1 pint homemade tomato soup
- 2 tablespoons lemon juice
- 1 cup green bean seeds
- 1/4 ctsp dried parsley
- 2 teaspoons grated lemon zest
- Stir the cumin, paprika and red pepper in a small bowl. Season the chicken with the cumin mixture.
- Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring occasionally. Remove the chicken from the skillet.
- Add the veggies to the skillet and cook for 10 minutes or until lightly browned, stirring occasionally.
- Stir the soup, lemon juice and beans in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through. Stir in the parsley and lemon zest just before serving.
I am so happy when I can find a recipe that sounds doable to me, I try it and then it turns out amazing. This is one of those recipes that I have never tried coking before but the kids and husband loves it for my first try so I will be including this recipe in our meal roation.
You may try the original recipe with fennel or you can try mine, it's good!