Kuku wa Kupaka
Serves 1
Directions
- 1Brine the chicken in a simple solution with salt, lime, and water.
- 2Cook the onions until they're nice and soft.
- 3Sauté the spices.
- 4Add coconut milk.
- 5Blend it all to make it nice and smooth.
- 6Add the chicken pieces into the coconut and slowly poach it until just cooked through.
- 7Add a little bit of olive oil and grill the chicken until charred to perfection.
- 8Once the chicken's grilled, return it to the coconut sauce to soak up all that goodness.
Ingredients
- 6 Chicken thighs
- Salt
- 1 Lime
- enough to cover the chicken Water
- 2 Onions
- 1 tbsp crushed garlic
- 1 tsp grated ginger
- 1 fresh chilli
- 2 tsp simba mbili spice mix
- 1 tsp ground cumin
- 2 cups Coconut milk
- 1 tsp Black pepper
- a little Olive oil (Al Wali)
Equipment
blendergrill
Tips
- Never skip the slow-poaching step with coconut milk to keep the chicken juicy.
- The coconut milk makes the chicken rich, silky, and luxurious.
- The onion size and shape doesn't matter because the mixture will be blended later.
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