Liberian-inspired Chicken Gravy

Ingredients

In this adaptation, the traditional Liberian Chicken Gravy is modified to suit Northeastern American cuisines. While the original recipe uses ingredients like palm oil and local spices, this version replaces palm oil with vegetable oil and incorporates spices commonly found in Northeastern American cuisines. The flavors are adjusted to strike a balance between the original Liberian dish and the preferences of the target cuisine. We alse have the original recipe for Liberian Chicken Gravy, so you can check it out.

• 2 lbs (900g) chicken pieces, bone-in and skin-on 2 lbs (900g) chicken pieces, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated 1 tablespoon fresh ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried oregano 1/2 teaspoon dried oregano
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 38g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large skillet or Dutch oven over medium heat.
2. 2.
   Add the chicken pieces to the skillet and cook until browned on all sides. Remove the chicken from the skillet and set aside.
3. 3.
   In the same skillet, add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent and fragrant.
4. 4.
   Add the paprika, cayenne pepper, dried thyme, dried rosemary, and dried oregano to the skillet. Stir well to coat the onions and spices evenly.
5. 5.
   Return the chicken pieces to the skillet and pour in the chicken broth. Bring the mixture to a simmer.
6. 6.
   Reduce the heat to low, cover the skillet, and let the chicken simmer for about 45 minutes, or until the chicken is cooked through and tender.
7. 7.
   In a small bowl, whisk together the all-purpose flour with a splash of water to create a slurry. Slowly pour the slurry into the skillet, stirring constantly to thicken the gravy.
8. 8.
   Continue to simmer the gravy for an additional 5 minutes, or until it reaches the desired consistency. Season with salt and pepper to taste.
9. 9.
   Remove the chicken gravy from the heat and garnish with fresh parsley.
10. 10.
    Serve the Liberian-inspired Chicken Gravy hot over steamed rice or with warm crusty bread.

Treat your ingredients with care...

• Chicken — For the best flavor and texture, use bone-in and skin-on chicken pieces. This will add richness to the gravy and keep the chicken moist during cooking.

Tips & Tricks

• To add a smoky flavor, you can sprinkle a pinch of smoked paprika into the gravy.
• If you prefer a spicier gravy, increase the amount of cayenne pepper according to your taste.
• For a thicker gravy, increase the amount of flour in the slurry.
• Leftover gravy can be stored in an airtight container in the refrigerator for up to 3 days.
• This dish tastes even better the next day as the flavors have time to meld together.

Serving advice

Serve the Liberian-inspired Chicken Gravy over a bed of steamed rice or with warm crusty bread to soak up the delicious gravy. Add a side of sautéed greens or roasted vegetables for a complete and satisfying meal.

Presentation advice

Garnish the chicken gravy with a sprinkle of fresh parsley to add a pop of color and freshness. Serve it in a deep bowl or on a large platter to showcase the rich and flavorful gravy.