In Nigeria, the art of cooking is steeped in tradition and time-honored techniques. One such technique is the use of obe ata, a tomato-red pepper sauce that imparts long-cooked flavor in mere minutes.
This sauce, similar to the Spanish or Italian sofrito, is a staple in Nigerian cuisine and is often prepared in large batches.
The versatility of obe ata is impressive, as it can be used as a flavor base for soup, cooked down for a dip, mixed with eggs like shakshuka, or ladled over fried fish.
The sauce is typically enriched with aromatic flavorings such as ginger, fresh chilies, and curry powder, and is most often thinned with broth to create what is known as red stew.
This signature dish of Nigeria is a saucy braise that incorporates several types of meats, resulting in a rich and complex flavor profile that is sure to tantalize the taste buds.
In this simplified version of one of our recipes from the book “Cook What You Have,” we have taken the opportunity to utilize pantry staples in order to create easy and delicious weeknight meals.
In order to achieve this, we have decided to focus on bone-in chicken parts as our main source of protein. By doing so, we not only simplify the cooking process, but also enhance the flavors by seasoning the chicken with a combination of curry powder, salt, and black pepper.
Additionally, we have chosen to incorporate the convenience of canned tomatoes and jarred roasted red peppers, which not only add depth of flavor to the dish, but also save valuable time in the kitchen.
By utilizing these readily available ingredients, we are able to create a satisfying and flavorful meal with minimal effort.
In the culinary world, there are few things more satisfying than a perfectly executed braise. The tender, succulent meat and rich, flavorful sauce are the result of careful attention to detail and a deep understanding of technique.
One such technique is the use of a blender to create a quick sauce, which can then be used to enhance the flavors of the dish.
By pureeing the ingredients, we are able to extract maximum flavor and create a smooth, velvety texture that coats the chicken and sweet potatoes.
Once the sauce is prepared, we move on to the next step: browning the chicken in a Dutch oven. This step not only adds depth of flavor, but also helps to create a crispy exterior that will contrast with the tender meat inside.
Once the chicken is browned, we set it aside and turn our attention back to the sauce. By simmering the sauce before returning the chicken to the pot, we are able to concentrate the flavors and create a more complex, nuanced dish.
Finally, we add sweet potatoes to the braise, which lend a bit of substance and sweetness to the dish, rounding out the flavor profile and creating a satisfying, comforting meal.
In order to moderate the level of heat in fresh chilies, it is common practice to remove the seeds. However, for those who desire a bit of spiciness in their dishes, it is advisable to retain some or all of the seeds.
The decision to seed or not to seed chilies ultimately depends on personal preference and the desired level of heat in the final culinary creation.
By removing the seeds, the intensity of the heat can be significantly reduced, making the chilies more palatable for individuals who are sensitive to spicy flavors.
This process is particularly useful when preparing dishes that require a milder heat profile, such as soups, stews, or sauces.
On the other hand, leaving in some or all of the seeds can add an extra kick to the dish, enhancing its overall flavor and providing a delightful sensation for those who enjoy the heat.
This technique is commonly employed in the preparation of spicy condiments, salsas, or marinades, where the heat is a defining characteristic.
It is important to note that the level of heat in chilies can vary greatly depending on the specific type and variety, with some being significantly spicier than others.
Therefore, it is crucial to exercise caution and adjust the amount of seeds accordingly, to ensure the desired level of spiciness is achieved without overwhelming the taste buds.
Ultimately, the decision of whether to seed or not to seed chilies is a matter of personal preference and the specific culinary application at hand.
The total time required to prepare this dish, from start to finish, is approximately 1 hour and 25 minutes, with 30 minutes of active cooking time.
This recipe is designed to serve 4 individuals. To begin, you will need to gather the following ingredients: 1 teaspoon of either curry powder, dried thyme, or a combination of both, along with kosher salt and ground black pepper.
Additionally, you will require 2 pounds of bone-in, skin-on chicken thighs, drumsticks, or breasts that have been halved crosswise, or a combination of these options, all trimmed accordingly.
In terms of canned ingredients, a 28-ounce can of whole peeled tomatoes is necessary, as well as 1 cup of drained and patted dry roasted red peppers.
For added heat, you can choose between 4 or 5 jalapeño, Fresno, or 2 habanero chilies, all of which should be stemmed and seeded.
To add a touch of ginger flavor, you can either use a 1-inch piece of fresh ginger that has been peeled and roughly chopped, or 1½ teaspoons of ground ginger.
Lastly, you will need 2 tablespoons of grapeseed or any other neutral oil, 1 medium yellow onion that has been chopped, and 1½ pounds of sweet potatoes that have been peeled and cut into 1-inch chunks.
To prepare this dish, start by combining curry powder, salt, and pepper in a small bowl. Make sure to mix them well. Then, take the chicken and sprinkle the spice mix all over it, ensuring that it is evenly coated. Allow the chicken to sit for a while.
Next, take a blender and add the tomatoes along with their juices, roasted red peppers, chilies, and ginger.
Blend the ingredients until you achieve a smooth consistency, scraping the sides of the blender if necessary. This mixture will serve as a flavorful base for the dish, so set it aside for now.
Now, take a large Dutch oven and heat some oil over medium-high heat until it starts to shimmer. Once the oil is hot, add the chicken, placing the skin side down.
Allow it to cook for about 3 to 4 minutes until it becomes browned. Flip the chicken pieces and cook them for an additional 2 to 3 minutes until the other side is also nicely browned. Once done, transfer the chicken to a large plate and set it aside.
Lower the heat to medium and return the Dutch oven to the stovetop. Add the onion, along with a quarter teaspoon of salt and pepper each.
Cook the onion, stirring occasionally, until it becomes softened and golden brown. This should take approximately 5 minutes.
Now, it’s time to add the tomato-pepper puree to the Dutch oven. Allow the mixture to simmer, uncovered, while stirring occasionally.
The goal is to cook it until a spatula leaves a trail when drawn through the mixture. This process usually takes around 16 to 20 minutes.
By following these steps, you will have prepared a delicious and aromatic dish that is sure to impress your guests. The combination of spices, chicken, and the tomato-pepper puree creates a flavorful and satisfying meal. Enjoy!
Incorporate the sweet potatoes, if they are being used, into the mixture, ensuring they are well combined. Carefully place the chicken into the pot, ensuring it is nestled in amongst the other ingredients, and pour in any accumulated juices.
Allow the mixture to come to a gentle simmer over medium-high heat, taking care not to let it boil vigorously.
Once simmering, cover the pot and reduce the heat to medium-low. Cook the dish, stirring and turning the chicken occasionally, until a skewer can be inserted into the largest piece of chicken without meeting any resistance, and the sweet potatoes, if utilized, have become tender.
This process typically takes around 35 to 40 minutes. Once the cooking time has elapsed, remove the pot from the heat and take a moment to taste the dish.
Adjust the seasoning as necessary, adding salt and pepper to taste. For an optional garnish, consider using either chopped fresh cilantro or chopped scallions, which can add an additional layer of flavor and visual appeal to the finished dish.