Kenyan Chicken

Check out what’s cooking in The Nite Lite Kitchen this week. This flavorful Kenyan chicken recipe hits the spot…

Saveur magazine has great recipes. This is one of them. This fragrant recipe from Kenya was given to Saveur by Lela Abdulaziz, A Kenyan home cook. I hope you like it as much as I do. Enjoy. Tom~

Kenyan Chicken

1/4 cup canola oil / 1 1/2 tsp. ground turmeric / 4 cloves garlic, minced / 4 green or red Thai chilies, stemmed seeded, and finely chopped / 4 plum tomatoes, cored and finely chopped / 1 medium red onion, finely chopped / 4 skinless bone-in chicken legs and thighs, separated / 1/4 cup fresh lime juice / 2 14-oz. cans coconut milk / Kosher salt and freshly ground pepper, to taste / 4 cups cooked rice, for serving / fresh cilantro, for garnish

Heat the oil in a 6-qt. pot over medium-high heat. Add the turmeric, garlic, chilies, tomatoes, and onions and cook, stirring often, until the onions are caramelized, 20-25 minutes. Add chicken to pot along with lime juice and coconut milk. Bring mixture to a boil and reduce heat to medium-low; simmer, stirring occasionally, until chicken is tender, about 30 minutes. Season with salt and pepper. To serve, put rice into 4 serving bowls and spoon chicken and sauce over rice. Garnish with cilantro and season with more black pepper.


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