This recipe and others can be found in the article “In Hawaii, Barbecue Means a Luau” by Mike Stines, Ph.B.

Ingredients

1 (3 1/2-pound) chicken

For the huli sauce:
3/4 cup dark soy sauce (shoyu)
1 cup pineapple juice
1/2 cup honey
1/3 cup brown sugar (Hawaiian cane preferred)
3 cloves garlic, peeled and minced
1/4 cup ketchup
2 tablespoons minced fresh ginger
1 teaspoon Asian chile paste
Coarse kosher salt to taste
Freshly ground black pepper to taste

Instructions

Split the chicken down the backbone, removing backbone but leaving the halves attached at the breast.

In a medium mixing bowl, combine the soy sauce, pineapple juice, honey, brown sugar, garlic, ketchup, ginger, chile paste, salt and pepper. 

Place the chicken in a large zippered storage bag and marinate, refrigerated, at least 4 hours.

Roast the chicken over medium-high direct heat, turning and marinating often, for about 1 hour or to an internal thigh temperature of 175° F.

Yakatori got its name from the Japanese words “yaki” for grilled and “tori” for poultry or chicken and refers to small pieces of marinated, grilled chicken. But, since we’ve already taken some liberties with traditional recipes in making this version, you can also make them with pork. Yakatoris are probably the most popular snack food in Japan and  make a great appetizer hot off the grill. The glaze can be prepared 3 to 4  hours in advance, be refrigerated, and then warmed to room temperature before using.   

Ingredients

3 boneless, skinless chicken breasts
8 green onions, cut in 2-inch pieces
2 tablespoons toasted sesame seeds
15 bamboo skewers

Glaze:
1 cup rice wine or dry sherry
2/3 cup mirin (sweet sake, available in Asian markets)
3 tablespoons sugar
2 tablespoons minced ginger
2 tablespoons minced green onion, including some of the greens
1 tablespoon Asian chile oil (available in Asian markets)
2 teaspoons wasabi paste
1 teaspoon soy sauce
1 teaspoon Togarishi Seasoning, commercial or see recipe, below
1/4 teaspoon sesame oil

Instructions

Cut the chicken into either 1-inch cubes or cut crosswise into pieces 2-inches long and  1/2-inch thick and wide. Thread the chicken strips crosswise in a S-shape on the skewers alternating with the onion.
Combine all the glaze ingredients in a saucepan and over a medium high heat and bring to just boiling. Reduce the heat and simmer, uncovered, until the sauce is reduced by half and forms a glaze, about 5 minutes.

Grill the yakatori over a medium heat for 2 minutes per side or until slightly browned. Brush liberally with the glaze and continue cooking for a couple more minutes per side until the chicken is done.
Brush the yakatoris a final time with the glaze, sprinkle with the sesame seeds and serve.

Groundnut or peanut soups and stews are extremely popular in the cooking Ghana and Mali in West Africa; in fact, some consider it to be the most popular of all Sunday meals.  Chicken is usually the preferred meat, but we have found that a variety of meats and seafood are also used, including beef, lamb, smoked fish, and crabs.

Ingredients

• 1 cup water
• 10 to 12 pieces of chicken, rinced and drained
• 1/4 cup grated fresh ginger
• 2 teaspoons hot curry powder
• 2 tablespoons crushed dried Thai chiles, or other hot dried red pepper
• 1 cup chopped onions
• 3/4 peanut butter
• 2 tablespoons tomato paste
• 1 cup tomato pulp
• 1 teaspoon salt
• 1/2 teaspoon freshly group black pepper
• 6 cups chicken stock or water
• 1 pound eggplant, peeled and cut into 1 inch cubes
• 1 cup fresh or frozen okra
• * Garnish: dieced pimentos

Instructions

Pour the water into a large saute pan, add the chicken, ginger, curry powder, chilies, onion, and saute the mixture for 15 minutes, turning several times.

While the chicken is cooking, mix together the peanut butter, tomato pulp, salt, and pepper and stir it into the chicken.  Add the chicken stock, bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes.

When the chicken is tender, add the eggplant and the okra and simmer for 10 minutes, stirring twice.  If the stew is thickened enough, serve it immediately.  If the stew still has too much liquid, simmer it uncovered for several minutes.

Ethiopian food is unique in its flavors and is flavored with chiles rather than curry.  When you have a chance ot eat at an Ethiopian restaurant, go with several people and order different dishes, and make sure to include Ethiopian Chicken Stew.  You will find the mean includes Injera Bread that is used to scoop up the food, rather than forks.  Serve the stew the same way when you make it.

Ingredients

• 6 pounds chicken pieces, skin removed
• 1/2 cup butter
• 1/2 cup vegetable oil
• 4 cloves garlic, minced
• 3 cups minced onion
• 6 ounce can tomato paste
• 1/4 cup Berbere
• 3/4 teaspoon freshly ground black pepper
• 1 teaspoon salt
• 8 hard boiled eggs, shells removed

Instructions

Pierce each piece of chicken with a for several times.

Heat the butter and vegetable oil in a large, heavy casserole and add the garlic and onion and saute for 2 minutes.  Then, add the tomato paste, berbere, salt, and pepper and simmer, stiring occasionally for 5 minutes.

Add the chicken pieces and toss to coat with the sauce.  Add just enough water to barely cover the chicken, bring the mixture to a boil, cover, reduce the heat to a simmer, and simmer for 30 minutes.

Add the hard-boiled eggs and simmer for 20 minutes, keeping the liquid to a consistency of a thick soup.

Cut eggs in half and serve immediately