Spicy Coconut-Pepper Chicken

*Why it works:* The creamy coconut base mellows the heat from Scotch bonnet, while the traditional Nigerian spice bring out the flavour that can go together with your meal

Adewale Adebola @cook_114394195

ife / ikeja

*Why it works:* The creamy coconut base mellows the heat from Scotch bonnet, while the traditional Nigerian spice bring out the flavour that can go together with your meal

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Ingredients

45 mins

2 servings

1 tbspLocust beans (iru, rinsed)
to taste Salt
2 tbspFresh cilantro (chopped, for garnish)
1large Red bell pepper (tatashe, seeds removed)
1-2Scotch bonnet peppers (ata rodo, seeds removed)
1 tspCurry powder (optional)
1 tspSmoked paprika
1 tspGround white pepper
1 tbspGinger-garlic paste
1 kgChicken pieces (skin on)
2 tbspGround crayfish
3medium Fresh tomatoes (chopped)
1 tbspVegetable oil
2 tbspPalm oil
2medium Onions (sliced)
1 cupChicken broth or water
2 cupsCoconut milk (full-fat)

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Steps

45 mins

1

Season chicken with salt, white pepper, and half the ginger-garlic paste; set aside 10 min.
2

Heat palm oil and vegetable oil together in a large pot, add onions and sauté until translucent.
3

Remove seeds from ata rodo and tatashe. Blend with fresh tomatoes until completely smooth.
4

Add blended pepper-tomato mixture, crayfish, iru, and remaining ginger-garlic paste to the pot; fry 2-3 min.
5

Add chicken and brown on all sides, about 5 min.
6

Pour in coconut milk and broth, add smoked paprika, curry powder (if using), and extra chopped Scotch bonnet if desired.
7

Cover and simmer on low heat for 20-25 min, until chicken is tender and sauce thickens.
8

Taste and adjust salt and heat; add more pepper if needed.
9

Garnish with fresh cilantro and serve hot over coconut rice or creamy rice porridge.