Liberian Chicken Gravy
Photo: Nandhinikandhasamy, CC BY-SA 4.0
Liberian chicken gravy is a tomato and pepper stew built on chicken, dried fish and shrimp. It needs only half a cup of oil, far less than many West African stews, because the base is a fresh purée of tomatoes, red bell peppers, garlic and herbs. The chicken's own cooking stock goes into the sauce, and habanero and cayenne give it a firm heat. The fish is optional if you prefer.
Instructions
Put the chicken in a medium saucepan with salt, pepper, some of the chopped onion and 1 tablespoon of the bouillon. Cover with water and boil until the chicken is tender, which depends on the size of your pieces.
Lift the chicken out into a bowl and keep the cooking stock for later.
Purée the tomatoes, red bell peppers, the remaining onions, garlic, basil and parsley in a blender until smooth.
Heat the ½ cup of oil in a large pot, then add the blended mixture and the tomato paste. Simmer for about 15 minutes, stirring often, until the sauce has cooked down.
Pour in the reserved stock, then add the chicken, dried fish, smoked paprika if using, ginger, cayenne and habanero. Simmer for about 10 minutes so the flavors meet.
Add the shrimp and cook for about 5 minutes, until they are cooked through.
Taste the gravy and adjust it with water, more stock or more bouillon if it needs thinning or seasoning. Serve with a side dish of your choice.
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