Recipe: Mediterranean Chicken and African Chicken Stew - Recipes for Rose.

MEDITERRANEAN CHICKEN

2 teaspoons olive oil
2 tablespoons white wine
6 skinless, boneless chicken breast halves
3 cloves garlic, minced
1/2 cup diced onion
3 cups tomatoes, chopped
1/2 cup white wine
2 teaspoons chopped fresh thyme
1 tablespoon chopped fresh basil
1/2 cup Kalamata olives
1/4 cup chopped fresh parsley
salt and pepper to taste

Heat the oil and 2 tablespoons white wine in a large skillet over medium heat. Add chicken and saute about 4 to 6 minutes each side, until golden. Remove chicken from skillet and set aside.

Saute garlic in pan drippings for 30 seconds, then add onion and saute for 3 minutes.

Add tomatoes and bring to a boil. Lower heat, add 1/2 cup white wine and simmer for 10 minutes. Add thyme and basil and simmer for 5 more minutes.

Return chicken to skillet and cover. Cook over low heat until the chicken is cooked through and no longer pink inside.

Add olives and parsley to the skillet and cook for 1 minute. Season with salt and pepper to taste and serve.


Note from source: Sauteed chicken simmered in a sauce of tomatoes, olives, white wine, garlic, and herbs. This recipe is from The WEBB Cooks, articles and recipes by Robyn Webb, of the American Diabetes Association.

Servings:6
Adapted from source: Robyn Webb

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AFRICAN CHICKEN STEW

Whole chicken
garlic powder
ground black pepper
potatoes, diced
carrots, sliced
onions, chopped
tomatoes, diced
garlic, chopped
water
1 (10 3/4 oz) can condensed cream of mushroom soup
1 can chicken stock
milk (optional)
flour

Preheat oven to 325 degrees F.

Season a 3-7 pound chicken with garlic powder and pepper.

Roast chicken in oven at 325 degrees F.

Place potatoes, carrots, onion, tomatoes, and garlic in stewing pot and add water until vegetables are covered with about an 3 inches of water. Boil rapidly until potatoes are just finished.

Remove vegetables from the pot by straining them and keep the water. By removing the vegetables and letting them cool, you prevent overcooking them and they won't dissolve into nothing.

With remaining water on low heat, add can of cream of mushroom soup, can of chicken stock and milk (milk optional).

Get a small sealable container and fill with 1 cup of cold water, then add 1 cup of flour, cover and seal, then immediately shake vigorously. You are making a thickener for the stew, it should look like the consistency of glue with no lumps. If to thick add a bit of water, too thin add a bit more flour, and shake very hard again. If there are a few lumps you can remove them by straining.

Rapidly add thickener to the starch water/mushroom soup/stock/milk mixture using a whisk. Bring mixture to a slow boil and simmer to desired consistency.

Add the cooked (now cooled) vegetables to the stew.

When chicken is finished roasting, drain juices into the stew. Remove skin and bones. Tear or cut chicken apart and add to the stew.

Stir in about 2-3 tablespoons of salt to stew and about the same amount of pepper to taste. If you want, try adding a dash of hot sauce. Let stew simmer for a little longer and serve.

Serve with steaming hot ugali and enjoy.

Adapted from source: This recipe was made by Mr. Peter Amungas' class at Kisumu Day High School, In Kenya Africa.