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Caçarola de Frango com Cominho (Chicken Casserole with Cumin)
Caçarola de Frango com Cominho (Chicken Casserole with Cumin) is a traditional Angolan recipe for a classic Portuguese-inspired stew of chicken with chillies and cumin seeds in a tomato, onion and garlic base. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Chicken Casserole with Cumin (Caçarola de Frango com Cominho).
prep time
20 minutes
cook time
45 minutes
Total Time:
65 minutes
Serves:
6
Rating: 
Tags : Chilli RecipesSpice RecipesChicken RecipesFowl RecipesVegetable RecipesAngola Recipes
Arab traders and slavers introduced cumin to East Africa almost 1000 years ago. The plant slowly spread across to Central Africa. When the Portuguese arrived in the 1560s they encountered the spice and it soon entered Portuguese cooking. This dish is a result of a fusion of African and Portuguese influences.
Ingredients:
2kg oven-ready chicken, divided into portions (or use chicken portions)
6 piri-piri chillies, minced
6 large tomatoes, blanched, peeled, and chopped
3 medium onions, finely chopped
2 garlic cloves, finely chopped
2 tsp ground cumin seeds
1 tsp freshly-ground black pepper
1/2 tsp sea salt
1 tbsp olive oil
Method:
Heat the oil in a casserole dish. Add the chicken pieces and fry until nicely browned all over. Remove with tongs and set aside.
Add the onions and garlic to the oil remaining in the casserole and fry for about 6 minutes, or until soft and lightly coloured. Add the chillies and fry for 30 seconds then add the tomatoes and the cumin.
Bring to a simmer, cover and cook gently for 30 minutes then add the chicken pieces. Bring just to a boil, reduce to a simmer then re-cover and cook for 30 minutes more. Check every now and then to ensure the sauce is not too thick (add water as needed).
Season to taste with the salt and serve with rice.
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