This Karamu Chicken is a comforting, savory main dish that brings warm, home-style flavors to your table. Inspired by African-American culinary traditions often featured during Kwanzaa celebrations, this recipe features chicken pieces simmered in a robust sauce of stewed tomatoes, celery, and onions. The dish is seasoned with salt, pepper, and sweet paprika for a balanced, aromatic profile. The sauce is finished with a simple flour slurry, creating a velvety texture that coats the tender chicken perfectly. It pairs beautifully with rice, couscous, or crusty bread to soak up every drop of the flavorful gravy. Ideal for weeknight dinners or holiday gatherings, this dish is simple to prepare using pantry staples, offering a satisfying and protein-rich meal that the whole family will enjoy.
Karamu Chicken
Description
This Karamu Chicken is a comforting, savory main dish that brings warm, home-style flavors to your table. Inspired by African-American culinary traditions often featured during Kwanzaa celebrations, this recipe features chicken pieces simmered in a robust sauce of stewed tomatoes, celery, and onions. The dish is seasoned with salt, pepper, and sweet paprika for a balanced, aromatic profile. The sauce is finished with a simple flour slurry, creating a velvety texture that coats the tender chicken perfectly. It pairs beautifully with rice, couscous, or crusty bread to soak up every drop of the flavorful gravy. Ideal for weeknight dinners or holiday gatherings, this dish is simple to prepare using pantry staples, offering a satisfying and protein-rich meal that the whole family will enjoy.Ingredients
Directions
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Heat 1/3 cup of the French dressing in a large skillet over medium-low heat.
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Add the chicken pieces to the skillet and sauté until lightly browned on all sides.
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Remove the chicken pieces from the skillet and set aside.
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Add the chopped stewed tomatoes (with liquid), sliced onion, chopped celery, salt, paprika, black pepper, and the remaining 1/4 cup of French dressing to the skillet.
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Stir the mixture until well blended.
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Return the chicken pieces to the skillet, ensuring they are submerged in the sauce.
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Cover the skillet and simmer for 45 minutes, or until the chicken is cooked through and tender.
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Remove the chicken pieces to a serving platter and keep warm.
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In a small bowl, gradually whisk the water into the flour until smooth and no lumps remain.
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Pour the flour mixture into the remaining pan juices in the skillet.
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Turn the heat to high and bring the sauce to a boil, stirring constantly.
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Lower the heat and continue to cook, stirring constantly, until the sauce thickens.
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Pour the thickened sauce over the chicken on the serving platter.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 59.8kcal
- % Daily Value *
- Total Fat 3.0g5%
- Saturated Fat 0.8g4%
- Cholesterol 22.2mg8%
- Sodium 20.5mg1%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 6.8g14%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This recipe is from "A Kwanzaa Celebration" by Angela Shelf Medearis.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Substitutions: You can substitute the French dressing with a mixture of olive oil and a mild vinaigrette if preferred. For a gluten-free version, use cornstarch instead of flour for thickening.
Tip: For extra flavor, you can add a pinch of garlic powder or dried thyme along with the paprika.
