Chicken Gravy with Eddoes, Cassava & Potatoes
Liberian chicken gravy with eddoes, cassava and potatoes is a dish made for special occasions. This gravy can also be cooked with meat and seafood which has complex flavors that are spicy and delicious.
Ingredients
- 1 pack boneless chicken
- 3 eddoes
- 1 cassava root
- 2 sweet potatoes
- 2 cups sliced bell peppers
- 1 sliced small onions
- 2 tbsps tomato paste
- 1½ cups vegetable oil
- 1 habernos pepper or ground cayenne pepper (optional)
- 1 tsp chicken flavour bouillon or maggi cubes (2)
- black pepper
- pinch salt
- 2 cups water or chicken broth
Instructions
- Peel eddoes, rinse with water and place in a pot. Add water and a pinch of salt, bring to a boil until soften (test with a long toothpick or fork). Once cooked properly, set aside.
- Cleanse chicken, add to large bowl with a pinch of chicken flavor bouillon, black pepper, cayenne pepper, onions, dash of oil and Mirande for 20 mins.
- Preheat air fryer or oven to 360° degree, add seasoned chicken to grease baking pan and bake chicken for 30 mins or until thermometer reads 165°F fully cooked.
- As chicken is air frying/baking, rinse and slice bell peppers and onions.
- On medium heat, add vegetable oil to a saucepan, after few seconds to a minute, add sliced bell peppers, onions, maggi cubes, black pepper or cayenne pepper, a pinch of dried thyme.
- Add water/ chicken broth and tomato paste to gravy, stir evenly then cook for 25-30 mins until broil simmer and only gravy is left.
- Add fried chicken to gravy saucepan, stir evenly, cook for 5 mins and turn off heat.
- Using a serving plate, serve boiled eddoes, cassava, potatoes and chicken gravy spread on or at the side for a delicious meal.