Chicken Poppers

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Djerma Stew - Around the World for £4 or less

Niger – Around the World for £4 or Less

So N takes us to Niger – This is their National Dish

This was a very tasty and different style of meal. I'd not call in a Stew personally, or indeed a Casserole. It was very hearty.

Djerma Stew

Ingredients:-

Chicken legs and wings cut into portions (Thighs, drummers, wings)

1 Onion, sliced

2 Carrots, sliced

2 Garlic cloves, minced

1 tbsp Paprika

4 fresh Tomatoes & a tin of chopped Tomatoes

½ a tube of Tomato Purée

¼ Curry Powder

1 ½ tsp dried Thyme

1 Bay leaf

1 Stock cube

3 tbsp chopped Parsley

2 Chives, sliced

2 ½ tbsp of Peanut Butter

½ cup of Oil

Sat & Pepper

Method:-

(1) Season the Chicken with Salt & Pepper.

(2) Fry the Chicken pieces in oil, browning all sides.

(3) Blend the fresh Tomatoes, Tomato Purée, Onions, Garlic and add to the Chicken. Stir in well to combine.

(4) Add the Paprika, Curry Powder, Bay leaf and Stock Cube.

(5) Bring to the boil, then lower the heat to simmer.

(6) Simmer for about 30 minutes or until the Chicken is tender.

(7) Add 2 cups of water, the sliced Carrots, Parsley and Chives.

(8) Cook for a further 5 minutes or until the Carrots are tender.

(9) Remove a cup of the broth and add Peanut Butter. Return to the pan once mixed well.

(10) Allow to simmer until thickened.

(11) Season to taste.

(12) Remove the Bay leaf.

(13) Serve over steamed rice.

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Details: Written by Tony Carson; Category: Recipes; Created: 21 November 2020

Chicken Poppers recipe

Some folk like to go to McWimpy or Whopper King for their Chicken Poppers / Nuggets. We’d rather cook them at home and know what’s in them. Both Sue and I have done our time it those sorts of restaurants. But really it’s so easy and quick…..

Ingredients:-

Chicken Breast cut into 2Cm cubes
Soda Water
Self Raising Flour (Gluten free for us)
Garlic Salt
Ground Cloves
Ground Turmeric

Method:-

(1) Mix the dry ingredients with enough Soda Water to make a stiff batter.
(2) In a bowl with a little extra Flour coat the Chicken so that the batter will stick better.
(3) Heat a fryer to 180c.
(4) Coat small batches of Chicken pieces and fry until golden brown. If you have a kitchen probe you are looking for 75c in the middle.
(5) Drain on kitchen paper before serving.

We served ours with hand cut chips and home made Coleslaw. A little fresh Parsley added a bit of colour.

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