NATIVE FONIO JOLLOF CHICKEN RECIPE

INGREDIENTS

  • ½  cup of fonio
  • 2 large onions
  • 4 cloves of garlic and ginger, paprika, black pepper
  • 2 large tomatoes
  • 70-gram tomato paste
  • ¼  cup of vegetable oil
  • A teaspoon of dried thyme and curry powder
  • Coriander, parsley and rosemary
  • 2 bay leaves
  • 3 Tablespoons Honey (to coat the chicken)
  • ½ Zucchini Sliced
  • ¼ cup raisings
  • ½ chicken cut to pieces

INSTRUCTIONS

  • In a Blender ginger, half onion, black pepper, garlic, paprika, chili pepper.
  • Bring tomatoes and onion to a boil, blend into puree.
  • Add your blended ginger, half onion, black pepper, garlic, paprika, chili pepper, bay leave and allow to cook for 35 minutes. Add the sliced Zucchini at the last 5 minutes.
  • Cut your chicken, coat with honey and Air-fry the chicken for 15 minutes.
  • Heat oil in a medium pot over medium high heat. Add slice onion and bay leave and allow to cook for a minute, add puree (green and tin tomatoes stir as at when and allow to cook for 8 minutes. Add the coriander, black pepper, thyme, curry powder, rosemary, chicken stock, stir and cover to cook.
  • On aside, rinse your fonio, and gently pour into the stew, stir and cover with aluminum foil, then cover and allow to cook for 10 minutes.