The most important dish in a Nigerian home that sets the tone for every other dish is the Stew. The Nigerian Stew is used to eat practically any and everything in the house. In order to make a complete stew, the stew has to contain either beef, fish, chicken, turkey, or whatever your heart desires.
Today, I will be sharing my marinade recipe for the chicken that I’ll be using with my Nigerian Stew. The recipe for my stew will be coming up.
First of all, you want to get your chicken, then rinse it properly till as much of the blood is gone. Please note that the image of the chicken above shows a chicken not yet rinsed. The chicken was cut by the butcher.
Up above are the ingredients that I will be using for my chicken marinade. The only other ingredient that I used and which isn’t pictured in the image above is maggi.
Chili powder has quite a strong flavor but it adds such an amazing flavor to the chicken, so, use: 1 Teaspoon of Chili Powder.
Use 1 Teaspoon of Granulated Garlic
1/2 Teaspoon of Minced Garlic
1 Spoon of Thyme
1 Spoon of Rosemary
1/2 Teaspoon of Nutmeg (Use as little of this as possible)
I love to include vegetable as often as I can, besides, they always add a nice flavor. So, I’ll be dicing a stick of celery, onions, habanero. I’ll also be using some Bay Leafs for flavor.
That’s what it looks like with all my scrumptious ingredients in the chicken.
I like to use my hands to stir the ingredients, that way, the marinade can get into the chicken in a way that a spoon can’t.
When you’re done stirring your ingredients, cover your pot so your sauce can marinade into the kitchen. Afterwards, you’ll notice that your chicken will produce it’s own water. Then, you boil your chicken (without adding any extra water). Thanks for reading, and let me know how it comes out, please!