Akoho sy voanio with Coconut Rice

Ingredients

• 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless chicken thighs, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 red chili, finely chopped 1 red chili, finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon tomato paste 1 tablespoon tomato paste
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste
• For the coconut rice: For the coconut rice:
• 1 cup (200g) jasmine rice 1 cup (200g) jasmine rice
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 25g, 3g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic, grated ginger, and chopped chili to the skillet. Cook for another minute until fragrant.
3. 3.
   Add the chicken pieces to the skillet and cook until browned on all sides.
4. 4.
   Stir in the diced tomatoes, tomato paste, paprika, turmeric, and ground cumin. Cook for 2-3 minutes to allow the flavors to meld together.
5. 5.
   Pour in the chicken broth and season with salt and pepper. Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the chicken is cooked through and tender.
6. 6.
   While the chicken is simmering, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear.
7. 7.
   In a separate saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed.
8. 8.
   Fluff the cooked rice with a fork and keep it warm until ready to serve.
9. 9.
   Serve the Akoho sy voanio alongside the coconut rice and enjoy the delightful flavors of Malagasy cuisine.

Treat your ingredients with care...

• Chicken thighs — Make sure to cut the chicken into bite-sized pieces for even cooking and to maximize the absorption of flavors from the sauce.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.

Tips & Tricks

• For a spicier version, add more chili or include a pinch of cayenne pepper.
• If you prefer a thicker sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of water and add it to the simmering sauce.
• Serve the dish with a side of fresh lime wedges for a tangy twist.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, gently warm the chicken and rice in a skillet over low heat, adding a splash of water or broth to prevent drying.

Serving advice

Garnish the Akoho sy voanio with fresh cilantro leaves for a burst of freshness. Serve it alongside the coconut rice on a large platter to showcase the vibrant colors and flavors of the dish.

Presentation advice

Arrange the chicken pieces on top of the coconut rice, allowing the rich sauce to drizzle over the rice. Sprinkle some additional chopped chili or paprika on top for an extra pop of color.