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Kenyan Coconut Chicken
The Kenyan dish called kuku paka is a fusion of cuisines from East Africa, India and the Middle East. In it, a tomato-coconut sauce is seasoned with spices and aromatics, making the flavor profile similar to curry. But its richness is tempered with a dose of acidity added at the end (we use lemon juice, though other recipes may call for lime juice or tamarind). Serve with rice, warmed flatbread or starchy root vegetables.
pounds boneless, skinless chicken thighs, trimmed, halved and patted dry
Kosher salt and ground black pepper
01Season the chicken with salt and pepper. In a 12-inch skillet over medium-high, heat the oil until shimmering. Add half the chicken in single layer and cook without disturbing until golden brown, 3 to 5 minutes. Flip and cook until the second sides are golden brown, 3 to 5 minutes. Transfer to a large bowl, then repeat with the remaining chicken.
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