Ingredients:
\n*For the Nkrakra:*
\n 2 kilograms (4 pounds 8 ounces) or 8-10 bone-in, skinless chicken thighs
\n 3 tablespoonssustainable red palm oil
\n 1 onion, finely diced
\n 20 grams(0.7 ounces) fresh thyme sprigs
\n 4 to 5 Guinea peppers, cracked open
\n 1 teaspoonextra-hot chili powder
\n 1 Scotch bonnet pepper, pierced
\n 3 garlic cloves, finely diced
\n 2 teaspoonsfine sea salt
\n 300 milliliters(10 fluid ounces) Chal\u00e9 Sauce (see below)
\n 750 millilitersto 1 liter (1 1\/4 pints to 1 3\/4 pints) good-quality chicken stock
\n Freshly ground black pepper
\n 2 inches (5 centimeters) grated fresh ginger
\n 250 grams(9 ounces) white cabbage, sliced (optional)
\n 100 grams(3 1\/2 ounces) yam, peeled and diced (optional)
\n 100 grams(3 1\/2 ounces) carrots, peeled and diced (optional)
\n Sprig of cilantro, to garnish (optional)
\n Slightly toasted sourdough bread or fufu, for serving (optional)
\n*For the Chal\u00e9 Sauce:*
\n 200 grams(7 ounces) canned tomatoes or 300 grams (10 ounces) fresh tomatoes
\n 1 roasted red bell pepper
\n 1 tablespoontomato paste
\n 1 small white onion, roughly diced
\n one 1-inch\/2.5-centimeter piece fresh ginger, grated
\n 1 small red Scotch bonnet chile (use half and deseed if you have a low heat tolerance, or substitute 1\/2 teaspoon cayenne for a milder heat)
\n 1\/2 teaspoondried chile flakes
\n 2 garlic cloves (optional)
\n Fine sea salt to taste
\n 1 teaspoonextra hot Madras curry powder
\n 1\/2 teaspoonextra hot chili powder<\/p>\n
Directions: <\/p>\n
Place the chicken in a large, heavy-based saucepan or Dutch oven with the sustainable red palm oil, onion, thyme, peppers, chili powder, garlic, and 1 teaspoon of the sea salt. Cook together over a low heat, partially covered, until the juices start to run from the chicken.
\nPour the Chal\u00e9 Sauce over the chicken mixture, then cover and simmer for about 30 minutes.
\nStir in the stock and bring to the boil, then reduce the heat and simmer for about 1 hour until the chicken is tender. Season to taste with pepper.
\nAdd your choice of vegetables, if desired, and cook until tender (approximately 30 minutes). Remove the sprigs of thyme before serving.
\nTo serve: I love to serve this dish in a traditional Ghanaian asanka pot with a ball of fufu on the side, as it looks so inviting that way. You can also serve it on its own in a large bowl garnished with a sprig of cilantro, or with a slice of slightly toasted sourdough bread on the side.
\nTip: If you’re happy to go low and slow while cooking, this dish is perfect for cheaper cuts of chicken such as from older hens or broiling hens\u2014you get tons of extra flavor but need to slow cook for 3 to 4 hours over a low heat.
\nPlace all the ingredients in a blender and blend together until you have a fairly smooth paste.
\nThis is your Chal\u00e9 Sauce. Throughout Zoe\u2019s book there are references to adding Chal\u00e9 Sauce, so she recommends making a big batch and freezing in smaller quantities to make many of the stew and sauces recipes much faster to re-create at home. Use straight away, or store in an airtight container in the fridge for up to 3 days, or freeze for future use.<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients: *For the Nkrakra:* 2 kilograms (4 pounds 8 ounces) or 8-10 bone-in, skinless chicken thighs 3 tablespoonssustainable red palm oil 1 onion, finely diced 20 grams(0.7 ounces) fresh thyme sprigs 4 to 5 Guinea peppers, cracked open 1 teaspoonextra-hot chili powder 1 Scotch bonnet pepper, pierced 3 garlic cloves, finely diced 2 teaspoonsfine sea… » read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1,20],"tags":[],"class_list":["post-1467","post","type-post","status-publish","format-standard","hentry","category-recipes","category-u-s-recipes"],"_links":{"self":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1467","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/comments?post=1467"}],"version-history":[{"count":0,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/posts\/1467\/revisions"}],"wp:attachment":[{"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/media?parent=1467"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/categories?post=1467"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/331333.xyz\/index.php\/wp-json\/wp\/v2\/tags?post=1467"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}