Tanzanian Spiced Chicken with Coconut Rice

Ingredients

In this Tanzanian adaptation, we have replaced the traditional Balinese spices with Tanzanian spices such as ginger, garlic, turmeric, and cayenne pepper. Additionally, we have incorporated coconut rice, a staple in Tanzanian cuisine, to complement the spiced chicken. We alse have the original recipe for Kuluban, so you can check it out.

• 4 chicken thighs 4 chicken thighs
• 2 tablespoons ginger paste 2 tablespoons ginger paste
• 2 tablespoons garlic paste 2 tablespoons garlic paste
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cayenne pepper 1 teaspoon cayenne pepper
• 1 teaspoon salt 1 teaspoon salt
• 1 cup coconut milk 1 cup coconut milk
• 1 cup basmati rice 1 cup basmati rice
• 2 cups water 2 cups water
• 2 cardamom pods 2 cardamom pods
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 15g
• Carbohydrates (total, sugars): 30g, 1g
• Protein: 30g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine the ginger paste, garlic paste, turmeric powder, cayenne pepper, and salt to make a marinade.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or overnight for enhanced flavor.
3. 3.
   In a separate pot, rinse the basmati rice until the water runs clear. Drain the rice.
4. 4.
   In a saucepan, combine the rinsed rice, water, coconut milk, and cardamom pods. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, or until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork.
5. 5.
   While the rice is cooking, heat a grill or a pan over medium-high heat. Cook the marinated chicken thighs for about 6-8 minutes per side, or until they reach an internal temperature of 165°F (74°C).
6. 6.
   Remove the chicken from the heat and let it rest for a few minutes before serving.
7. 7.
   Serve the Tanzanian Spiced Chicken alongside the fragrant coconut rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Chicken thighs — For best results, remove the skin from the chicken thighs before marinating to allow the flavors to penetrate the meat more effectively.
• 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, separate grains.

Tips & Tricks

• For a spicier kick, increase the amount of cayenne pepper in the marinade.
• If you don't have access to a grill, you can also cook the chicken thighs in a skillet over medium-high heat.
• Add a squeeze of fresh lime juice over the chicken before serving for an extra burst of tanginess.
• Serve the dish with a side of Tanzanian tomato and onion salad for a refreshing contrast.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the Tanzanian Spiced Chicken with Coconut Rice on a large platter, garnished with fresh cilantro. Accompany it with a side of Tanzanian tomato and onion salad for a complete and satisfying meal.

Presentation advice

Arrange the grilled chicken thighs on a bed of fragrant coconut rice, with the vibrant colors of the dish shining through. Garnish with a sprinkle of fresh cilantro for an added touch of freshness.