SWAHILI CHICKEN (KUKU SIKI)
I came across this recipe on the internet - it is attributed to Omari, from the village of Matandoni on the island of Lamu off the Kenyan coast. It calls for coconut vinegar which can be found in Asian supermarkets. I made it for a dinner party and it was delicious, but tasted even better the next day. A good one to make ahead and then reheat with all the flavours having blended nicely.
Provided by Diceydi
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Remove skin from chicken. Coarsely dice onion. Add oil to a large stock pot or pan and sweat the onion slightly then add dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes. Simmer until the chicken is cooked through, about 20 minutes or so. Serve with rice cooked with water and remaining 1/4 of the can of coconut milk.
- Coconut Vinegar Substitute.
- - 1/3 cup cider vinegar.
- - 1/3 cup sherry.
- - 1/3 cup rice wine vinegar.
Nutrition Facts : Calories 708.5, Fat 53.2, SaturatedFat 24.3, Cholesterol 187.5, Sodium 1351.9, Carbohydrate 8.9, Fiber 2.1, Sugar 2.8, Protein 49
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