Kenyan Kuku Paka Coconut Chicken

Ingredients

• 1 1/4 lb bone-in chicken thighs
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 2 tsp curry powder
• 1/2 tsp ground turmeric
• 2 ripe tomatoes, diced
• 1 green chili, minced
• 1 1/2 cups rice, for serving
• 2 limes, 1 juiced and 1 cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Season the chicken with salt, half the lime juice, and half the garlic and leave it for 15 minutes.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat the oil in a wide pan over medium-high heat and brown the chicken skin side down for 6 to 7 minutes, until the skin is deeply charred in patches, then 4 minutes on the other side. That char is what gives kuku paka its grilled character.
4. Lift the chicken out. Lower the heat, add the onion, and cook for 8 minutes until soft, scraping up the browned bits, then add the remaining garlic, the ginger, chili, curry powder, and turmeric for 1 minute.
5. Add the tomatoes and cook for 6 to 8 minutes, until they collapse and the oil separates at the edges.
6. Pour in the coconut milk, return the chicken skin side up, and bring to the barest simmer. Keep it there; a hard boil will split the coconut milk into oil and curds.
7. Cook uncovered for 25 to 30 minutes, spooning sauce over the chicken occasionally, until it reaches 165F (74C) and the sauce has thickened enough to coat a spoon.
8. Stir in the remaining lime juice off the heat, season, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.