17-06-2020 di redazione
Chicken cooked "alla swahili" suffers, like many dishes of the Kenyan coast, from ancient mixes and suggestions between India, Middle East and other countries that have frequented the Indian Ocean of Africa.
Here is the original recipe for this tasty earth dish.
Ingredients for 4 people.
1 kg chicken, maximum 1.5 kg.
A quarter cup of natural yogurt
A quarter cup of coconut milk
Two teaspoons of salt
2 tablespoons of tamarind paste
1 clove of garlic, minced
1 small piece of grated ginger or one teaspoon ginger powder
1 teaspoon turmeric
1 teaspoon cumin
1 teaspoon cinnamon
2 teaspoons paprika
Half teaspoon black pepper powder
2 teaspoons tomato paste
3 tablespoons of vegetable oil
2 tablespoons of lime juice
Cut the chicken into 8-10 pieces, remove the skin, clean the pieces and dry them.
Make a couple of slits on each piece and set them aside.
In a large bowl, prepare the marinade with garlic, tomato, lemon and add all the other spices and ingredients.
Add the chicken to the marinade and stir well, making sure that each piece of chicken is well marinated and the sauce goes into all the cuts. Cover and leave in the fridge for a few hours, preferably overnight.
At this point there are those who will grill the chicken and then finish it in a pan and those who prefer to cook it directly in a casserole.
Heat the grill and take each piece of chicken, shake it to remove excess marinating and put the pieces on the grill.
Turn the chicken regularly until cooked.
Finish cooking in a small pan with the rest of the marinade and add half a glass of water.
Heat over low heat, stirring regularly for about 10 minutes or until the marinade is well cooked and solid.
Serve the chicken and its sauce plus a bowl of kachumbari (onion tomato) and to taste with rice, ugali, chapati, naan or fries.
Translated with www.DeepL.com/Translator (free version)
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