Chicken Swahili is, like many other dishes from this area, a mix of inspiration from India, the Middle East and several other countries on the Indian Ocean.
The recipe is suitable for 4 people.
Chicken Swahili:
1 kg chicken thigh fillet without skin
2 dl yoghurt naturell
2 dl coconut milk
4 tsp paprika
2 ts salt
2 ss tamarindpasta
1 ts sort pepper pulver
2 cloves garlic, finely chopped
1 tablespoon grated ginger (possibly 1 teaspoon ginger powder)
2 teaspoons turmeric
2 teaspoons cumin
4 teaspoons tomato paste
2 teaspoons cinnamon
2 tbsp limejuice
6 tbsp peanut oil (possibly rapeseed oil) for frying / grilling
Make a couple of grooves on each piece of chicken and set them aside.
Mix all ingredients except the oil and place in the chicken. Make sure that all chicken thighs are well covered, including in all grooves. Cover and leave in the fridge for a few hours, preferably overnight.
Heat the grill or frying pan. Grease with oil, take each piece of chicken, remove excess marinating and place the pieces on the grill or frying pan. Turn the chicken over regularly until cooked through.
Pour the rest of the marinade and 2.5 dl of water into a saucepan, heat on low heat and cook at low temperature while stirring regularly for about 10 minutes.
Serve the chicken with the sauce, kachumbari and wali (rice).
Pickles:
1 cucumber in cubes
2 diced tomatoes
1 diced red onion
1-2 green chilies, finely chopped
Mix together all the ingredients in a bowl.
Dressing:
1 garlic clove finely chopped
1 dl olive oil
2 tablespoons freshly squeezed lemon juice
2 ss mangoed thick
1 tablespoon honey
2 tablespoons finely chopped coriander
Juice from 1 lime
Salt and pepper
Mix all the ingredients together and season with salt and pepper.
Still:
3 dl basmati rice, rinsed, soaked in water for twenty minutes and silted off
6 dl coconut milk
1/2 ts salt
1 finely chopped spring onion for garnish
Stir together rice, coconut and salt in a saucepan, Slowly bring to a boil and cook on low heat until the rice is cooked through. Stir occasionally so the rice doesn't settle.
Pour into a bowl and garnish with spring onion strips.
Chicken Swahili is also often served with ugali, chapati or naan, which you can find a recipe for here.
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