Tamu Sana Kuku Paka Recipe

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Tamu Sana Kuku Paka
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Ingredients
18
Count
Nutrition
216
Calories
Total time
105
Minutes
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Ingredients:

Directions:

  1. Place the chicken thighs in a plastic freezer bag with half of the ginger (1 1/2 tbsp), half of the garlic (1 1/2 tbsp), half of the vegetable oil (2 tbsp) and a third of the kosher salt (1 tbsp). Leave to marinate in the fridge for at least one hour or even overnight.
  2. Preheat the oven to 375 degrees Farenheit.
  3. Cover two cookie sheets with foil and spray each with a nonstick cooking spray.
  4. On one sheet, place the chicken thighs, skin side up, in a single layer.
  5. Peel the potatoes and cut them into quarters. Put them in a single layer on the second cookie sheet. Spray the potatoes and sprinkle with a third of the kosher salt (1 tbsp).
  6. Roast the potatoes and chicken in the oven for 45 minutes.
  7. While the chicken and potatoes are cooking, make the gravy: Finely dice the onion and fry it in the other half of the vegetable oil (2 tbsp) until the pieces turn a light brown color. Add the spices, the rest of the garlic and ginger ( 1 1/2 tbsp each), the rest of the salt (1 tbsp), the sugar, the serrano chili, and the tomatoes. If you like it spicy, pound on the chili with a mallet or cut it up into small pieces. If you like it mild, cut two slits into the chili, but do not split it open.
  8. Cook, constantly stirring, for about five minutes, or until the tomatoes start sticking to the bottom of the pot.
  9. Pour in the coconut milk and stir to combine. Heat until hot but not boiling. Add the lime juice, eggs, and some cilantro (leave some for garnish). Taste for seasoning and add more salt, sugar, or lime juice to taste.
  10. When the chicken and potatoes are ready, place the potatoes directly in the gravy - they should be slightly browned on the edges. Take the skin off the chicken and put the chicken in the gravy as well (leave the meat on the bone, or take it off if you'd like). Be sure not to boil the gravy or the coconut milk will curdle.
  11. Garnish with cilantro and slices of limes.
  12. Serve with fresh basmati rice or thick slices of a crusty soft French bread for dunking.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 216.11 Kcal (905 kJ)
Calories from fat 104.8 Kcal
% Daily Value*
Total Fat 11.64g 18%
Cholesterol 81.84mg 27%
Sodium 648.06mg 27%
Potassium 597.48mg 13%
Total Carbs 23.71g 8%
Sugars 2.43g 10%
Dietary Fiber 2.79g 11%
Protein 6.23g 12%
Vitamin C 15.2mg 25%
Iron 2mg 11%
Calcium 47.1mg 5%
Amount Per 100 g
Calories 131.68 Kcal (551 kJ)
Calories from fat 63.86 Kcal
% Daily Value*
Total Fat 7.1g 18%
Cholesterol 49.87mg 27%
Sodium 394.88mg 27%
Potassium 364.06mg 13%
Total Carbs 14.45g 8%
Sugars 1.48g 10%
Dietary Fiber 1.7g 11%
Protein 3.8g 12%
Vitamin C 9.3mg 25%
Iron 1.2mg 11%
Calcium 28.7mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 4.7
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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