Swahili Chicken (Kuku Siki) |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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I came across this recipe on the internet - it is attributed to Omari, from the village of Matandoni on the island of Lamu off the Kenyan coast. It calls for coconut vinegar which can be found in Asian supermarkets. I made it for a dinner party and it was delicious, but tasted even better the next day. A good one to make ahead and then reheat with all the flavours having blended nicely. Ingredients:
1 kg chicken piece |
1 onion |
0.75 (375 ml) can coconut milk |
1 cup coconut vinegar |
2 tomatoes (or 1 can tomatoes) |
1 teaspoon ground cinnamon |
2 teaspoons turmeric |
2 teaspoons salt |
2 teaspoons black pepper |
oil |
Directions:
1. Remove skin from chicken. Coarsely dice onion. Add oil to a large stock pot or pan and sweat the onion slightly then add dry spices and stir. Add the chicken and brown lightly. Reduce the heat and add the liquid and the tomatoes. Simmer until the chicken is cooked through, about 20 minutes or so. Serve with rice cooked with water and remaining 1/4 of the can of coconut milk.
2. Coconut Vinegar Substitute.
3. - 1/3 cup cider vinegar.
4. - 1/3 cup sherry.
5. - 1/3 cup rice wine vinegar.
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