Fongadina with Coconut Rice

Ingredients

• 4 chicken thighs, bone-in and skin-on 4 chicken thighs, bone-in and skin-on
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 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
• For the pickled vegetables: For the pickled vegetables:
• 1 carrot, julienned 1 carrot, julienned
• 1 cucumber, julienned 1 cucumber, julienned
• 1/2 cup (120ml) rice vinegar 1/2 cup (120ml) rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1/2 teaspoon salt 1/2 teaspoon salt

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 22g, 8g
• Carbohydrates (total, sugars): 35g, 3g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large skillet, heat the vegetable oil over medium heat. Add the chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for an additional 3 minutes. Remove the chicken from the skillet and set aside.
2. 2.
   In the same skillet, add the chopped onion, minced garlic, grated ginger, and bruised lemongrass stalk. Sauté until the onion is translucent and fragrant, about 3 minutes.
3. 3.
   Stir in the turmeric powder and cook for another minute to release its flavors. Return the chicken thighs to the skillet and pour in the chicken broth. Season with salt and pepper to taste.
4. 4.
   Reduce the heat to low, cover the skillet, and simmer for 30 minutes or until the chicken is cooked through and tender.
5. 5.
   While the chicken is simmering, prepare the coconut rice. Rinse the jasmine rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and the liquid is absorbed.
6. 6.
   In a separate bowl, combine the rice vinegar, sugar, and salt. Add the julienned carrot and cucumber, and let them marinate for at least 15 minutes.
7. 7.
   Serve the Fongadina over a bed of coconut rice, garnished with the pickled vegetables. Enjoy the vibrant flavors of Malagasy cuisine!

Treat your ingredients with care...

• Lemongrass — To bruise the lemongrass stalk, gently crush it with the back of a knife or a rolling pin. This helps release its aromatic oils and flavors into the dish.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or a chopped chili pepper to the chicken marinade.
• If you prefer boneless chicken, you can use chicken breast instead of chicken thighs. Adjust the cooking time accordingly to ensure the chicken is cooked through.
• To enhance the coconut flavor in the rice, you can substitute half of the water with coconut water.
• If you don't have jasmine rice, you can use basmati rice as a substitute.
• Serve the Fongadina with a squeeze of fresh lime juice for an extra burst of citrusy flavor.

Serving advice

Serve the Fongadina with a side of pickled vegetables and a sprinkle of fresh cilantro for added freshness and color. Accompany the dish with a bowl of steamed vegetables or a simple green salad to complete the meal.

Presentation advice

Arrange the Fongadina on a large serving platter, placing the chicken thighs on top of the coconut rice. Garnish with the pickled vegetables and a sprig of fresh herbs, such as cilantro or mint, for an elegant and appetizing presentation.