Swahili Grilled Chicken

30 mins
Serves 4
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Directions

  1. 1Grab a bowl and add tomato paste, tamarind paste, paprika, cinnamon, turmeric, chilli flakes, curry powder, salt, ginger, and garlic.
  2. 2Grab a bowl and add tomato paste, tamarind paste, paprika, cinnamon, turmeric, chilli flakes, curry powder, salt, ginger, and garlic.
  3. 3Grab a bowl and add tomato paste, tamarind paste, paprika, cinnamon, turmeric, chilli flakes, curry powder, salt, ginger, and garlic.
  4. 4Add coconut cream, Greek yogurt, and lemon juice. Mix well to create the marinade.
  5. 5Add coconut cream, Greek yogurt, and lemon juice. Mix well to create the marinade.
  6. 6Add coconut cream, Greek yogurt, and lemon juice. Mix well to create the marinade.
  7. 7Wash and marinate chicken with the prepared sauce for at least three hours.
  8. 8Wash and marinate chicken with the prepared sauce for at least three hours.
  9. 9Wash and marinate chicken with the prepared sauce for at least three hours.
  10. 10Set aside 200ml of the sauce and add the remaining sauce to the marinated chicken.
  11. 11Set aside 200ml of the sauce and add the remaining sauce to the marinated chicken.
  12. 12Set aside 200ml of the sauce and add the remaining sauce to the marinated chicken.
  13. 13Cook the reserved sauce until thickened.
  14. 14Cook the reserved sauce until thickened.
  15. 15Cook the reserved sauce until thickened.
  16. 16Wash and soak basmati rice, then drain and set aside.
  17. 17Wash and soak basmati rice, then drain and set aside.
  18. 18Wash and soak basmati rice, then drain and set aside.
  19. 19Add olive oil, butter, diced onions, and the rice to a pan.
  20. 20Add olive oil, butter, diced onions, and the rice to a pan.
  21. 21Add olive oil, butter, diced onions, and the rice to a pan.
  22. 22Add a teaspoon of turmeric and enough water to fully cover the rice. Add two chicken stock cubes.
  23. 23Add a teaspoon of turmeric and enough water to fully cover the rice. Add two chicken stock cubes.
  24. 24Add a teaspoon of turmeric and enough water to fully cover the rice. Add two chicken stock cubes.
  25. 25Parboil the rice until almost done, then drain it and add it to another pan.
  26. 26Parboil the rice until almost done, then drain it and add it to another pan.
  27. 27Parboil the rice until almost done, then drain it and add it to another pan.
  28. 28Add frozen peas, cover, and let it steam on low heat.
  29. 29Add frozen peas, cover, and let it steam on low heat.
  30. 30Add frozen peas, cover, and let it steam on low heat.
  31. 31Grill the chicken or bake it in the oven.
  32. 32Grill the chicken or bake it in the oven.
  33. 33Grill the chicken or bake it in the oven.
  34. 34Prepare a Kachumbari salad to serve on the side.
  35. 35Prepare a Kachumbari salad to serve on the side.
  36. 36Prepare a Kachumbari salad to serve on the side.
  37. 37Add the cooked sauce to the grilled chicken.
  38. 38Add the cooked sauce to the grilled chicken.
  39. 39Add the cooked sauce to the grilled chicken.
  40. 40Serve the Swahili grilled chicken over the rice, garnished with boiled eggs and kachumbari.
  41. 41Serve the Swahili grilled chicken over the rice, garnished with boiled eggs and kachumbari.
  42. 42Serve the Swahili grilled chicken over the rice, garnished with boiled eggs and kachumbari.

Ingredients

  • 500 gms chicken thigh with bone or mixed
  • 500 gms chicken thigh with bone or mixed
  • 500 gms chicken thigh with bone or mixed
  • 1.5 tbsp tamarind paste
  • 1.5 tbsp tamarind paste
  • 1.5 tbsp tamarind paste
  • 1.5 tsp ground cinnamon
  • 1.5 tsp ground cinnamon
  • 1.5 tsp ground cinnamon
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp turmeric
  • 1 tsp Spanish paprika or chilli powder
  • 1 tsp Spanish paprika or chilli powder
  • 1 tsp Spanish paprika or chilli powder
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp garlic paste
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 2 tsp grated ginger
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp salt
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp chilli flakes
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tsp curry powder
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 1 tbsp tomato paste
  • 0.5 tsp citric acid or squeeze of lemon
  • 0.5 tsp citric acid or squeeze of lemon
  • 0.5 tsp citric acid or squeeze of lemon
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 0.5 cup coconut milk
  • 0.25 cup mint laban or greek yoghurt
  • 0.25 cup mint laban or greek yoghurt
  • 0.25 cup mint laban or greek yoghurt
  • 1 tsp chopped mint
  • 1 tsp chopped mint
  • 1 tsp chopped mint
  • 3 cups Basmati rice
  • 3 cups Basmati rice
  • 3 cups Basmati rice
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 tbsp butter
  • 1 small onion
  • 1 small onion
  • 1 small onion
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 1 tsp turmeric powder
  • 2 chicken stock cubes
  • 2 chicken stock cubes
  • 2 chicken stock cubes
  • 0.25 cup frozen peas
  • 0.25 cup frozen peas
  • 0.25 cup frozen peas

Equipment

bowlwhiskmeasuring cuppangrill or oven