Gluten-Free Nigerian Dinner: Succulent Spicy Grilled Chicken with Pounded Yam & Vegetable Stew

Allergens

None

Ingredients

• 6 large chicken legs or thighs, skin on, bone in
• 2 cups pounded yam flour (also known as "eba")
• 3 cups water
• Salt, to taste
• 1 cup vegetable oil
• 4 medium
• sized ripe plantains
• 2 cups mixed vegetables (carrots, bell peppers, tomatoes)
• 2 large onions, chopped
• 2 cups chicken stock
• 2 tablespoons palm oil
• 2 tablespoons ground crayfish
• 1 tablespoon thyme
• 1 tablespoon curry powder
• 1 tablespoon ground ginger
• 1 tablespoon ground garlic
• 1 tablespoon smoked paprika
• 1 teaspoon ground black pepper
• 1 teaspoon chili flakes (optional)
• Fresh parsley, for garnish

Instructions

1. Prepare the chicken by marinating it in a mix of salt, thyme, curry powder, ground ginger, ground garlic, smoked paprika, black pepper, and chili flakes for at least 30 minutes or up to overnight.
2. While the chicken is marinating, start preparing the pounded yam. Bring water to a boil in a large pot, then gradually add the pounded yam flour while stirring constantly. Lower the heat and continue stirring until the mixture forms a smooth, thick paste. Season with salt and set aside.
3. Heat vegetable oil in a frying pan over medium heat. Fry the plantains until they are golden brown and slightly crispy on the outside. Set aside.
4. Grill or barbecue the marinated chicken until it is cooked through and has a beautiful, charred crust. Allow to rest for a few minutes before slicing.
5. In a separate pot, sauté chopped onions in palm oil over medium heat. Add mixed vegetables, ground crayfish, chicken stock, and spices. Cook for about 20 minutes or until the vegetables are tender and the stew has thickened.
6. Serve the grilled chicken alongside the pounded yam and vegetable stew, garnishing with fresh parsley.

Chef’s Insight

To add an extra dimension to the flavor of the pounded yam, mix in some roasted peanuts before frying.

Notes

Serve with a refreshing mango or pineapple juice for a tropical touch.