Maasai-inspired Spicy Chicken Stew

Ingredients

In this Maasai-inspired version, we have adapted the traditional Brazilian Cabeça de galo dish to incorporate the unique flavors and ingredients of Maasai cuisine. We have replaced some of the original Brazilian spices with Maasai spices such as coriander, cumin, and turmeric to give the dish an authentic Maasai taste. Additionally, we have added chili peppers to add a spicy kick, which is characteristic of Maasai cuisine. We alse have the original recipe for Cabeça de galo, so you can check it out.

• 1 kg (2.2 lbs) chicken, cut into pieces 1 kg (2.2 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 2 chili peppers, finely chopped 2 chili peppers, finely chopped
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 400 ml (1 ¾ cups) chicken broth 400 ml (1 ¾ cups) chicken broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 3g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 35g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onion and minced garlic to the pot and sauté until the onion is translucent.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   Sprinkle the ground coriander, cumin, turmeric, and chopped chili peppers over the chicken. Stir well to coat the chicken with the spices.
5. 5.
   Add the diced carrots and potatoes to the pot and stir to combine.
6. 6.
   Pour in the chicken broth and season with salt to taste.
7. 7.
   Bring the stew to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and the vegetables are tender.
8. 8.
   Serve the Maasai-inspired spicy chicken stew hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Chicken — Make sure to choose high-quality chicken pieces for the best flavor and texture.
• Coriander — Use ground coriander for convenience, but you can also use freshly ground coriander seeds for a more intense flavor.
• Chili peppers — Adjust the amount of chili peppers according to your spice preference. Remove the seeds for a milder heat.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the spice mixture for a few hours before cooking.
• Serve the stew with a side of traditional Maasai ugali or steamed rice for a complete meal.
• Adjust the spiciness of the stew by adding more or fewer chili peppers.
• Garnish the stew with a squeeze of fresh lemon juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Maasai-inspired spicy chicken stew in deep bowls, allowing the aromatic steam to waft up and entice your senses. Accompany it with a side of warm Maasai ugali or steamed rice to soak up the flavorful sauce.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in traditional Maasai-inspired bowls or dishes to enhance the cultural experience.