Nigerian Chicken Stew

Hello Kfam,

Hope you are all having a good week. Today’s recipe is for chicken stew. I smiled to myself writing this post because I remember this should have made it to the blog ages ago. If you have been following the blog from the start you will remember the time my dearest daughter 1 Zahrah spoilt my Sd card and I lost many unpublished food pictures. Chicken stew pictures were among the pictures lost. I have only now recently taken the step by step pictures again so it’s a good time to publish. So fam, let’s do this:

Chicken stew


Chicken parts

2 400g plum tomatoes

6 Bell peppers

1 Onion (to be blended with peppers)

4-6 Scotch bonnet

1 Onion (chopped)

Stock Cubes

Curry powder



Vegetable or Sunflower oil


1) Put the Chicken in a pot and season with curry, thyme, stock cubes and salt. Add water and leave to boil.IMG_40762) Boil Chicken till tender.

IMG_40813) Put the chicken in a tray and put in the oven to grill. Alternatively you can fry the Chicken.


4) Cut and spread the peppers in a tray and put in the oven to roast.

IMG_40845) Now add the plum tomatoes and roasted peppers in a blender and blend till smooth.

Don’t add water to blend. Just use the plum as base. See how thick and rich the pepper is.

IMG_40956) Heat Vegetable oil in a pot, add the chopped onions and fry for 2 minutes then add the pepper, stock cubes and salt.

IMG_40977) Leave the stew to cook for about 30 minutes then add the grilled chicken

IMG_41048) Let fry for 5-10 minutes or till oil floats to the top and that’s chicken stew done.

Chicken stew

Enjoy with rice, yam, bread, plantain, swallow or any food of choice

Chicken stew

Bon appetit.

chicken stew


Roasting the peppers reduce the frying time and no need to boil the peppers after blending.

Roasting the peppers adds more flavour to the stew.

Use broiler or Pluvera chicken over other types. They give intense flavour and taste. I love me hard chicken so might be biased.

Grilling the chicken is healthier than frying

Decant Oil from the stew after frying if you’d like to reduce oil content.

That’s it for today. Don’t forget to feedback when you try the recipe. Also follow me on Instagram HERE.

See you in my next post.



“I can’t change the direction of the wind, but I can adjust my sails to always reach my destination”- Jimmy Dean

Nigerian Meat Pie

Meat pie is a snack most Nigerian people love to eat. It’s filled with meat, carrot and potatoes. However, you can add other ingredients to this.

I’ve been baking meat pies a lot recently and this is because my first daughter and hubby likes eating it and yes I also do! coupled with the fact I am home a lot nowadays as i’m currently on maternity leave 🙂 . I pack this simple yet delicious and filling snack in my daughter’s lunch box and you can be sure if she doesn’t eat anything else, she’ll definitely eat the pie.

When I posted the Cinnamon rolls recipe,I mentioned how I rarely bake other than pies and cakes😄 it’s a good thing that I do atleast bake pies and cakes as my mum’s money in sending me to pastry class didn’t waste after all😄 . You see, my mum made sure we her children learnt some vocational training during every school summer holiday. That wasn’t much fun when all my mates were having fun travelling the Bless my mum as it’s obvious now she gave us one of the greatest gifts.

Anyway before I digress further let’s get back to meat pie. I have tried different recipes over the years for meat pie and this is how I like it best. Most Nigerian meatpie recipes I know calls for water in the dough but I don’t use it in mine. I also add egg to my dough. The result? delicious goodness! you’ll thank me later…lol.

Nigerian meatpies

 INGREDIENTS (6 large size pies)

For the dough:

500g Self raising flour

200g Butter or margarine

120ml Milk

2 Egg yolk

1 teaspoon Salt

1 teaspoon grounded nutmeg

For the filling ( fills 12 large pies-you can store in freezer for future use):

2 big sized potatoes

2 carrots

250g minced meat

1 brown onion

1 cup of water

1/2 Spoon K’s Cuisine Multipurpose seasoning 

1/4 spoon K’s Cuisine Cameroon pepper 

1 teaspoon dried thyme

1 teaspoon curry powder

1 bullion ( I use maggi cube)

1 cooking spoon vegetable oil


Peel potato, rinse and dice into small cubes. I usually use King Edward potatoes.

Wash carrots, scrape and dice into small cubes.

Chop the onion into small pieces


Put the vegetable oil in a pot and set the cooker on medium heat. Add the chopped onions and stir then add the minced meat. Stir till the meat changes colour and then add water, maggi, K’s Cuisine Multipurpose Seasoning, K’s Cuisine Cameroon pepper, and thyme. Cover the pot and leave to boil.

You can add any other spice you like but I recommend just keeping it simple.




When it starts to boil add the diced potatoes and carrot, cover the pot and cook till it’s soft. This takes about 8minutes. Add salt to taste.


Mix 2 tablespoon of flour with about 20ml of water in a cup and add to the meat pie filling.

K’s Cuisine tip: This makes the filling hold together, creamy, moist and prevents drying up during baking.

Stir and take off the cooker and set it aside to cool.

Meatpie filling

The Dough

In a mixing bowl put the flour, salt, nutmeg and mix well.


Add butter and mix with your hands until you get a crumby texture.


Now add the egg yolks and the milk to the flour and mix thoroughly. Knead and leave the dough to rest for 15minutes in a cool place.

K’s Cuisine tip: Don’t overwork the dough. This is to prevent pie from shrinking or cracking when baked.


Cut small part of the dough and roll on a lightly floured surface with a rolling pin.

Put this dough on a dumpling mould, put the meat filling inside ( about 2 tablespoonful for each). Use a pastry brush to brush the edges of the dough with egg and seal close.



  • If you do not have a dumpling mould, Use a round object like a round bowl or round pot cover to cut the dough into circle, then fill the middle with the meat filling, brush edges with egg and close using fork to seal edges.

Repeat process until you use up the dough.

Lightly grease baking pan or line with a baking sheet. I normally just line with baking sheet. I like the easy way as long as I get good result😀

Place the pies on the baking pan and brush the top part of the dough with egg.

Pierce the top of the pies in two places with fork.

K’s Cuisine tip : This gives the pie a golden colour, crusty finish and looks more appealing to the eyes.

Egg white will give it no colour but shiny finish, egg yolk will give a deep golden brown colour and glossy finish, whole egg(both white and yolk) will give yellowish golden with shiny finish, and if you use milk to brush you will get a brown colour but no glossy finish.

For this batch I used the whole egg. Whisked it well and brushed the pie.

Meat pie

Preheat oven at 150degrees (gas mark 2) for 5minutes and bake the meatpie in pre heated oven for 40minutes or till it’s done.

Result? Yummy, moist, creamy filling meatpie😊 Best served warm.

Meat pie







Click HERE for chicken pie recipe.

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Gizzdodo is simply combination of dodo and gizzard in sauce. This can be served as side dish to mains such as jollof rice, fried rice and other dishes or eaten as a meal. Find below my recipe for Gizdodo:


Preparation time: 10 minutes

Cooking time: 60 minutes

Total time: 70 minutes


2 ripe plantains

400g of chicken or turkey gizzard

1 scotch bonnet/habanero (rodo)

1 bell pepper (tatashe) or red pepper

1 big ripe fresh tomato

1 brown or red onion

2 cooking spoon of vegetable or sunflower oil

Maggi cube (or stock cube of your choice)

Curry powder

Dried thyme


1) Wash gizzard, put in a pot and add chopped onion, maggi cube, 1 teaspoon of curry powder and 1/2 teaspoon of dried thyme, add a little water and leave on low heat to boil.

2) When the gizzard is cooked, cut in cubes and set aside.

3) Dice the plantains into cubes (about the size you have diced your gizzard) , deep fry and set it aside.

Diced plantain
Diced plantain

4) Fry the gizzard (you can use the same oil used in frying the plantain).

5) Blend the scotch bonnet, bell pepper, tomato and the remaining half of the onion.


6) Heat 2-3 cooking spoons of vegetable or sunflower oil and add the blended pepper, 1 maggi cube, 1 teaspoon of curry powder, 1/2 teaspoon of dried thyme, chicken stock and leave to fry.


7) When this is well fried, add the fried gizzard ,stir in the stew and leave for one mimute before adding the fried plantain.

8) Stir the plantain and gizzard in the stew and leave for another one minute before taking it off heat.


9) See the gizzard and dodo in the juicy richness of the stew? Yes your gizdodo is all done. Easy peasy. Isn’t it?


Bon appetite😊


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