Kuku wa Kupaka

Serves 1
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Directions

  1. 1The chicken gets brined in a simple solution with salt, lime, and water.
  2. 2Cook the onions until nice and soft.
  3. 3Sauté all the spices (crushed garlic, grated ginger, fresh chili, simba mbili spice mix, ground cumin).
  4. 4Cook the sautéed spices with some coconut milk.
  5. 5Blend the entire mixture to make it nice and smooth.
  6. 6Add the chicken pieces into the coconut sauce and slow-poach it until just cooked through.
  7. 7Before grilling, add a little bit of olive oil.
  8. 8Grill the chicken to char to perfection.
  9. 9Once the chicken is 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

grill

Tips

  • Brine the chicken in a simple solution with salt, lime, and water for juiciness.
  • Cook onions until nice and soft, as they will be blended later.
  • Never skip the slow-poaching step in coconut milk to ensure the chicken stays juicy and fully cooked through.
  • Add a little olive oil before grilling to char to perfection.