Liberian Chicken Gravy

Name: Liberian Chicken Gravy
Total time: 1 h 30 min
Yield: 2 to 4 servings
Ingredients: 1/2 teaspoon seasoned salt; 1/4 teaspoon black pepper; 1/4 teaspoon ground cayenne; 1/4 teaspoon onion powder; 1/4 teaspoon garlic powder; 2 pounds bone-in, skin-on chicken thighs (about 4); 1 large yellow onion, roughly chopped; 2 garlic cloves; 1 chicken-flavored bouillon seasoning cube, such as Maggi; 2 habanero peppers, stems removed; 1 tablespoon olive oil; 1/4 cup tomato paste; 1 cup unsalted chicken stock, homemade or store-bought; 1 red bell pepper, very thinly sliced; Cooked rice, for serving

Recipe from Thalmus Hare

Adapted by Priya Krishna

Published Nov. 10, 2021

Liberian Chicken Gravy — Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

Total Time: 1½ hours
Rating: 4(347)
Comments: Read comments

A staple of Liberian cuisine, this chicken tastes complex with its mix of spicy heat and richness, but comes together simply in just one pan. For the chef Thalmus Hare and other Liberians, this dish is part of the Thanksgiving table. (Liberia is one of the only countries outside the United States to celebrate Thanksgiving.) Peppers are staples in Liberian cuisine, and this recipe incorporates two kinds: sweet red bell peppers and more fiery habaneros. They’re a satisfying counterbalance to the intense chicken flavor that’s supercharged by both broth and Maggi seasoning. This shares similarities with Liberian pepper chicken, another popular dish, but is much saucier. —Priya Krishna

Featured in: Marking a Different Thanksgiving Tradition, From West Africa

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Ingredients

Yield:2 to 4 servings

½teaspoon seasoned salt
¼teaspoon black pepper
¼teaspoon ground cayenne
¼teaspoon onion powder
¼teaspoon garlic powder
2pounds bone-in, skin-on chicken thighs (about 4)
1large yellow onion, roughly chopped
2garlic cloves
1chicken-flavored bouillon seasoning cube, such as Maggi
2habanero peppers, stems removed
1tablespoon olive oil
¼cup tomato paste
1cup unsalted chicken stock, homemade or store-bought
1red bell pepper, very thinly sliced
Cooked rice, for serving

Ingredient Substitution Guide

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Preparation

Step 1
In a small bowl, mix together seasoned salt, black pepper, cayenne, onion powder and garlic powder. Place chicken in a medium bowl, rub the spice mixture all over and let sit for 30 minutes.
Step 2
Meanwhile, in a blender or food processor, purée onion, garlic, seasoning cube and 1 habanero pepper.
Step 3
Heat oven to 425 degrees. Heat olive oil in a large cast-iron or other ovenproof skillet over high. Once it is shimmering, add the chicken skin side down. Cook, undisturbed, until the skin develops a golden-brown crust, 3 to 5 minutes. Transfer the chicken to a plate, leaving behind the remaining fat.
Step 4
Turn heat down to medium, and mix tomato paste with chicken fat and oil in the pan. Cook, stirring occasionally, until the tomato paste becomes fragrant and darkens in color, 3 to 5 minutes. Stir in the pureed ingredients, and cook for another 5 minutes, until thickened slightly. Add chicken stock and cook for 2 minutes more, just to incorporate the flavors. Stir in bell peppers and remaining habanero pepper, then nestle the chicken thighs in the pan, skin side up.
Step 5
Bake until the sauce has a slushy texture, 30 to 35 minutes. To serve, transfer the chicken to plates and spoon the sauce on top. Serve with rice.

Ratings

4 out of 5

347 user ratings

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Comments

Isihir Bhan3 years ago

I made several modifications: I used boneless skinless thighs, Better than Bouillon paste instead of the bouillon cube and to make the stock, and cooked for 25 minutes in a 400 degree oven. That said, it was fantastic. Heat with one habanero was perfect. I used 4 thighs which was a little skimpy: will use more next time.

Gillian Zyland3 years ago

Re @Adele M — The “MSG MYTH” has been debunked. Unless you happen to have an actual allergy or serious sensitivity to it, MSG is now shown to be fine in moderation, like most spices and flavorings. Doesn’t have long-term effects either. Eaten by spoonful on its own, may cause a mild headache, but definitely not the scary thing I was raised to believe. Read up, free yourself! :) (But as I said, if you have a particular sensitivity, avoid it.) Also wanted to let other readers know.

Bev3 years ago

I followed the recipe precisely and it came out bland and very oily. You need to discard most of the chicken fat before cooking the onion mixture. My habaneros were starting to get soft so they may have lost their punch, but there wasn’t enough of the seasoning mix to really coat the chicken. Next time I want spicy chicken, I will make a piri piri recipe instead.

Charley6 months ago

I thought the sauce was a bit strong for my taste. Not sure why.

Gale D.7 months ago

Delicious as written-I did take the seeds out of the habanero that went in the puree. The sauce is amazing.

Drgonzo7772 years ago

I just finished preparing and eating this. FOUR stars. The only change was I used jalapeño peppers rather than habaneros. Why? I didn’t read the recipe closely enough and bought the jalapeños. My friends tell me that I like spicy food. Could this have been spicier? Yes. Did it need to be spicier? No.

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