Kenyan Spiced Chicken with Coconut Rice

Ingredients

• For the spiced chicken: For the spiced chicken:
• 1.5 kg (3.3 lbs) chicken pieces 1.5 kg (3.3 lbs) chicken pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon salt 1 teaspoon salt
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• Juice of 1 lemon Juice of 1 lemon
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the coconut rice: For the coconut rice:
• 2 cups (400g) basmati rice 2 cups (400g) basmati rice
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 1 teaspoon salt 1 teaspoon salt
• For the tomato and onion salad: For the tomato and onion salad:
• 2 tomatoes, diced 2 tomatoes, diced
• 1 onion, thinly sliced 1 onion, thinly sliced
• Juice of 1 lime Juice of 1 lime
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 10g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, combine the chicken pieces with the vegetable oil, chopped onion, minced garlic, grated ginger, ground cumin, ground coriander, ground turmeric, paprika, salt, black pepper, and lemon juice. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 1 hour, or overnight in the refrigerator for maximum flavor.
2. 2.
3. 3.
   In a separate pot, rinse the basmati rice under cold water until the water runs clear. Drain the rice and set aside.
4. 4.
5. 5.
   In a large saucepan, heat the coconut milk, water, cinnamon stick, cardamom pods, and salt over medium heat. Bring the mixture to a boil.
6. 6.
7. 7.
   Add the rinsed basmati rice to the saucepan and stir well. Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes.
8. 8.
9. 9.
   While the rice is cooking, preheat the grill or a large skillet over medium-high heat. Cook the marinated chicken pieces for about 6-8 minutes per side, or until they are cooked through and nicely browned. Remove from heat and let them rest for a few minutes.
10. 10.
11. 11.
    In a bowl, combine the diced tomatoes, thinly sliced onion, lime juice, and salt. Toss well to combine.
12. 12.
13. 13.
    Serve the spiced chicken alongside the fragrant coconut rice. Garnish with fresh cilantro and serve with the tomato and onion salad on the side.

Treat your ingredients with care...

• Chicken — For best results, use bone-in chicken pieces such as drumsticks or thighs. This will ensure a juicier and more flavorful end result.
• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Basmati rice — Rinse the rice thoroughly to remove excess starch and achieve fluffy grains.

Tips & Tricks

• For an extra kick of heat, add a pinch of cayenne pepper to the marinade.
• If you prefer a milder flavor, reduce the amount of spices used in the marinade.
• To save time, marinate the chicken overnight to allow the flavors to develop even further.
• If you don't have a grill or skillet, you can also bake the chicken in the oven at 180°C (350°F) for approximately 25-30 minutes.
• Customize the tomato and onion salad by adding chopped fresh herbs such as mint or parsley.

Serving advice

Serve the spiced Ingoho with a generous portion of fragrant coconut rice on the side. Garnish with fresh cilantro for added freshness and color. Accompany the dish with the tangy tomato and onion salad to provide a refreshing contrast to the rich flavors.

Presentation advice

Arrange the spiced Ingoho on a platter, placing the chicken pieces on top of the fragrant coconut rice. Sprinkle fresh cilantro over the dish for an appealing touch. Serve the tomato and onion salad in a separate bowl or on the side of the platter for a vibrant and colorful presentation.