Maboké with a Burundian Twist

Ingredients

In this Burundian adaptation of Maboké, we incorporate traditional Burundian spices such as coriander, cumin, and cardamom, which infuse the dish with a unique flavor profile. Additionally, the grilling technique used in this recipe adds a smoky and slightly charred taste to the meat and vegetables, enhancing the overall experience. We alse have the original recipe for Maboké, so you can check it out.

• 500g (1.1 lb) chicken thighs, boneless and skinless 500g (1.1 lb) chicken thighs, boneless and skinless
• 2 eggplants, sliced 2 eggplants, sliced
• 2 tomatoes, sliced 2 tomatoes, sliced
• 1 onion, sliced 1 onion, sliced
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon paprika 1 tablespoon paprika
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon ground cardamom 1/2 teaspoon ground cardamom
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 30g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the minced garlic, vegetable oil, paprika, ground coriander, ground cumin, ground cardamom, salt, and pepper. Mix well to form a marinade.
2. 2.
   Add the chicken thighs to the marinade, ensuring they are well coated. Allow the chicken to marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Place the marinated chicken thighs, sliced eggplants, tomatoes, and onions on the grill. Cook for about 5-7 minutes per side, or until the chicken is cooked through and the vegetables are tender and slightly charred.
5. 5.
   Remove the grilled chicken and vegetables from the heat and let them rest for a few minutes.
6. 6.
   Serve the grilled chicken and vegetables together on a platter, garnished with fresh herbs if desired.

Treat your ingredients with care...

• Chicken thighs — For a juicier result, you can brine the chicken thighs before marinating them. Simply dissolve 1/4 cup of salt in 4 cups of water, add the chicken thighs, and let them sit in the brine for 1 hour before proceeding with the recipe.

Tips & Tricks

• If you prefer a spicier flavor, you can add a pinch of cayenne pepper to the marinade.
• Make sure to oil the grill grates before placing the chicken and vegetables to prevent sticking.
• Serve the Maboké with a side of steamed rice or flatbread to complete the meal.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Serving advice

Serve the grilled Maboké on a large platter, allowing everyone to help themselves. Accompany it with a side of steamed rice or flatbread to soak up the flavorful juices.

Presentation advice

Arrange the grilled chicken thighs and vegetables in an appealing manner on the platter. Garnish with fresh herbs, such as cilantro or parsley, to add a pop of color and freshness.