Djerma

Djerma

Yields5 Servings

 1 ½ lbs Chicken (cubed)
 2 Medium Onions (sliced)
 2 Cloves of Garlic (minced)
 1 tbsp Paprika
 2 cups Tomatoes (crushed or diced)
 1 tsp Thyme
 ¼ tsp Curry Powder
 1 Bay Leaf
 3 Chicken Boullion Cubes (crushed)
 2 cups Carrots (sliced in round disks)
 1 tbsp Dried Parsley
 2 Green Onions (sliced)
 2 ½ tbsp Peanut Butter
 Salt
 Pepper
 Olive Oil

1

Cube the chicken and season with salt and pepper to taste

2

Heat oil in a dutch oven, just enough to cover the bottom of your pan. When it is sizzling add the chicken and cook until the chicken is browned on all sides.

3

Add the onions and garlic and let them soften a little.

4

Add the tomatoes, paprika, curry powder, bay leaf and crumbled bouillon cubes.

5

Bring to a boil, then reduce to a simmer for approximately 30min, until the chicken is nice and tender.

6

Add two cups of water, carrots, green onions, and parsley and bring back to simmer.

7

Take about a cup of liquid out of the dish, whisk in the peanut butter, and then return the liquid to the pot.

8

Let the stew simmer until slightly thickened (approximately 15 min).

9

Remove the bay leaf and serve over steamed rice.

Ingredients

 1 ½ lbs Chicken (cubed)
 2 Medium Onions (sliced)
 2 Cloves of Garlic (minced)
 1 tbsp Paprika
 2 cups Tomatoes (crushed or diced)
 1 tsp Thyme
 ¼ tsp Curry Powder
 1 Bay Leaf
 3 Chicken Boullion Cubes (crushed)
 2 cups Carrots (sliced in round disks)
 1 tbsp Dried Parsley
 2 Green Onions (sliced)
 2 ½ tbsp Peanut Butter
 Salt
 Pepper
 Olive Oil

Directions

1

Cube the chicken and season with salt and pepper to taste

2

Heat oil in a dutch oven, just enough to cover the bottom of your pan. When it is sizzling add the chicken and cook until the chicken is browned on all sides.

3

Add the onions and garlic and let them soften a little.

4

Add the tomatoes, paprika, curry powder, bay leaf and crumbled bouillon cubes.

5

Bring to a boil, then reduce to a simmer for approximately 30min, until the chicken is nice and tender.

6

Add two cups of water, carrots, green onions, and parsley and bring back to simmer.

7

Take about a cup of liquid out of the dish, whisk in the peanut butter, and then return the liquid to the pot.

8

Let the stew simmer until slightly thickened (approximately 15 min).

9

Remove the bay leaf and serve over steamed rice.

Djerma

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