Roman-style Coconut Chicken

Ingredients

In the original Kenyan dish, Kuku wa kupaka, the chicken is marinated in a mixture of spices and coconut milk, then grilled or roasted. In the Roman-style adaptation, the chicken is marinated in a blend of spices and cooked in a creamy coconut sauce. This adaptation incorporates Roman culinary techniques and flavors, resulting in a richer and creamier dish. We alse have the original recipe for Kuku wa kupaka, so you can check it out.

• 1 kg (2.2 lbs) chicken pieces 1 kg (2.2 lbs) chicken pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon ginger, grated 1 teaspoon ginger, grated
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon turmeric 1 teaspoon turmeric
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1 can (400 ml) coconut milk 1 can (400 ml) coconut milk
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 20g
• Carbohydrates (total, sugars): 5g, 2g
• Protein: 40g
• Fiber: 1g
• Salt: 1g

Preparation

1. 1.
   In a large bowl, combine the olive oil, chopped onion, minced garlic, grated ginger, paprika, cumin, turmeric, dried oregano, and dried basil. Mix well to form a marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until they are well coated. Allow the chicken to marinate for at least 30 minutes, or overnight in the refrigerator for enhanced flavor.
3. 3.
   Heat a large skillet over medium heat and add the marinated chicken pieces. Cook until browned on all sides, about 5 minutes.
4. 4.
   Pour the coconut milk into the skillet and season with salt and pepper. Stir well to combine.
5. 5.
   Reduce the heat to low and simmer the chicken in the coconut milk sauce for 25-30 minutes, or until the chicken is cooked through and tender.
6. 6.
   Garnish with fresh cilantro and serve hot with rice or crusty bread.

Treat your ingredients with care...

• Coconut milk — Use full-fat coconut milk for a creamy and rich sauce.
• Fresh cilantro — If you're not a fan of cilantro, you can substitute it with fresh parsley for a milder flavor.

Tips & Tricks

• For a spicier version, add a pinch of chili flakes or cayenne pepper to the marinade.
• If you prefer a thicker sauce, simmer the chicken for a few extra minutes to allow the sauce to reduce and thicken.
• Serve the Roman-style Coconut Chicken with a squeeze of fresh lemon juice for a burst of citrus flavor.

Serving advice

Serve the Roman-style Coconut Chicken hot with a side of steamed rice or crusty bread. Garnish with fresh cilantro and a squeeze of lemon juice for added freshness.

Presentation advice

Arrange the chicken pieces on a platter and pour the creamy coconut sauce over them. Garnish with fresh cilantro leaves for a pop of color. Serve with a side of rice or crusty bread.