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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.
4
Servings
Tip
Don’t forget to seed the jalapeños, unless you’re aiming to make a very spicy sauce. Also, don’t drain the juices from the tomatoes—they’re added to the pan, too, so you can simply empty the can’s contents into the skillet.
45 minutes
Ingredients
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2
pounds boneless, skinless chicken thighs, trimmed, halved and patted dry
-
Kosher salt and ground black pepper
Directions
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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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January 7, 2023
Delish
Fantastic and wouldn’t change a thing. Paired with sautéed spinach and basmati rice. Will make again. Oh shake your coconut milk can!
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