Kenyan · Chicken

Kuku Paka

Name: Kuku Paka
Cuisine: Kenyan
Ingredients: 1 kg Bone-in chicken thighs; 40 ml Lime juice; 8 g Salt; 3 g Ground turmeric; 25 ml Vegetable oil; 200 g Onion; 4 cloves Garlic; 20 g Fresh ginger; 10 g Green chilli; 400 g Tomatoes; 400 ml Coconut milk; 20 g Fresh coriander; 300 g Basmati rice; 600 ml Water

Servings

Ingredients

Bone-in chicken thighs1 kg
Lime juice40 ml
Salt8 g
Ground turmeric3 g
Vegetable oil25 ml
Onion200 g
Garlic4 cloves
Fresh ginger20 g
Green chilli10 g
Tomatoes400 g
Coconut milk400 ml
Fresh coriander20 g
Basmati rice300 g
Water600 ml

Original recipe serves about 4.

Method

1
Toss the chicken with half the lime juice, half the salt and the turmeric. Refrigerate for 30 minutes. Heat the oven to 220°C and roast the chicken on a lined tray for 25 minutes.
2
Meanwhile, heat the oil in a wide pan. Cook the chopped onion for 8 minutes, then add the minced garlic, grated ginger and chopped chilli and cook for 2 minutes.
3
Add the chopped tomatoes and cook for 8 minutes. Stir in the coconut milk and remaining salt, then add the roasted chicken and its juices. Simmer for 15–20 minutes, until the chicken reaches 74°C.
4
Cook the rinsed rice in the water, covered, for 15 minutes over low heat after bringing it to a boil; rest for 10 minutes. Stir the remaining lime juice and chopped coriander into the sauce and serve with the rice.

Recipe source: TheMealDB