AuthorFTYields4 ServingsCategoryAfrican, Fusion
This warm and satisfying dish combines the savoury flavour of Nigerian pepper soup spices with the creamy taste of coconut milk for an innovative take on fusion cuisine.
Ingredients
Directions
Cut chicken thighs into cubes (your desired size) and season with salt + black pepper.
Heat up olive oil in a pan on medium heat and brown chicken. It should take 5-7 minutes for your chicken to cook. Set chicken aside.
In a food processor, combine red onion, garlic, ginger, locust beans, and scotch bonnet. You can also mince all these ingredients finely with a knife if you don't have a blender.
Add In 2-3 tbsp of coconut oil to a pan and cook down 3 tbsp of the blended mixture on low-medium heat. Season lightly with salt and pepper.
Cook for about 3 minutes or until moisture from the mixture has evaporated.
Add chicken back into your pan and season with 3-4 tbsp pepper soup spice and 2 seasoning cubes and cook for 2-3 minutes.
Pour in coconut milk + chicken stock.
Add lime leaves and basil and stir.
Taste and adjust seasoning with salt and or knorr cubes.
Bring to a gentle boil and let simmer for ~15 mins.
Serve on top of jasmine rice with crushed roasted cashews, cilantro, fresh julienned red peppers, and a squeeze of lime juice.
Ingredients
Directions
Cut chicken thighs into cubes (your desired size) and season with salt + black pepper.
Heat up olive oil in a pan on medium heat and brown chicken. It should take 5-7 minutes for your chicken to cook. Set chicken aside.
In a food processor, combine red onion, garlic, ginger, locust beans, and scotch bonnet. You can also mince all these ingredients finely with a knife if you don't have a blender.
Add In 2-3 tbsp of coconut oil to a pan and cook down 3 tbsp of the blended mixture on low-medium heat. Season lightly with salt and pepper.
Cook for about 3 minutes or until moisture from the mixture has evaporated.
Add chicken back into your pan and season with 3-4 tbsp pepper soup spice and 2 seasoning cubes and cook for 2-3 minutes.
Pour in coconut milk + chicken stock.
Add lime leaves and basil and stir.
Taste and adjust seasoning with salt and or knorr cubes.
Bring to a gentle boil and let simmer for ~15 mins.
Serve on top of jasmine rice with crushed roasted cashews, cilantro, fresh julienned red peppers, and a squeeze of lime juice.
