Tanzanian-style Poached Chicken

Ingredients

In this Tanzanian adaptation of White Cut Chicken, we incorporate Tanzanian spices and flavors to create a unique twist. The original Chinese dish is typically served with soy sauce and ginger scallion oil, while our Tanzanian-style Poached Chicken features a tangy tomato-based dipping sauce with a hint of chili for added spice. Additionally, we use traditional Tanzanian spices to infuse the poaching broth, giving the chicken a distinct Tanzanian flavor profile. We alse have the original recipe for White Cut Chicken, so you can check it out.

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 onions, peeled and quartered 2 onions, peeled and quartered
• 4 garlic cloves, crushed 4 garlic cloves, crushed
• 2-inch piece of ginger, sliced 2-inch piece of ginger, sliced
• 2 cinnamon sticks 2 cinnamon sticks
• 4 cloves 4 cloves
• 4 cardamom pods 4 cardamom pods
• 2 teaspoons black peppercorns 2 teaspoons black peppercorns
• 2 teaspoons salt 2 teaspoons salt
• 4 tomatoes, diced 4 tomatoes, diced
• 1 red chili, finely chopped 1 red chili, finely chopped
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 8g, 4g
• Protein: 45g
• Fiber: 2g
• Salt: 2g

Preparation

1. 1.
   In a large pot, add enough water to fully submerge the chicken. Bring the water to a boil.
2. 2.
   Carefully lower the chicken into the boiling water, breast-side down. Add the onions, garlic, ginger, cinnamon sticks, cloves, cardamom pods, black peppercorns, and salt.
3. 3.
   Reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
4. 4.
   While the chicken is cooking, prepare the dipping sauce. In a separate saucepan, combine the diced tomatoes, chopped chili, and a pinch of salt. Cook over medium heat until the tomatoes have softened and the sauce has thickened slightly.
5. 5.
   Once the chicken is cooked, remove it from the pot and let it rest for a few minutes. Then, carefully carve the chicken into serving pieces.
6. 6.
   Serve the Tanzanian-style Poached Chicken with the tomato dipping sauce and garnish with fresh cilantro.

Treat your ingredients with care...

• Ginger — Peel the ginger using a spoon to easily remove the skin. Slice it thinly to release its flavor into the poaching broth.
• Tomatoes — Use ripe and juicy tomatoes for the dipping sauce to enhance its tangy flavor.

Tips & Tricks

• For an extra burst of flavor, marinate the chicken in the poaching broth overnight before cooking.
• Adjust the amount of chili in the dipping sauce according to your spice preference.
• Serve the chicken with steamed rice or Tanzanian-style chapati for a complete meal.

Serving advice

Serve the Tanzanian-style Poached Chicken as a main dish accompanied by the tomato dipping sauce. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Arrange the carved chicken pieces on a platter, drizzle the tomato dipping sauce over the top, and sprinkle with fresh cilantro leaves. This will create an appetizing and visually appealing presentation.