Monday, 18 March 2013

Swahili Chicken - East African Cuisine

Swahili Chicken

I adapted this recipe from a book 200 Curries by Sunil Vijayakar - Hamlyn. This is a fabulous book presenting recipes from all over the world and has a great introduction section where it lays out information about different spices for curry addicts like us. It presents recipes in a simple format with variations and beautiful photographs to boot. If you need some curry inspiration or would like to try something a little different, it is a great addition to your cookbook collection.

I tried the Swahili Chicken recipe and it was great! Served with some steamed spinach and leeks, it made for a very healthy dinner. You could also pan fry this chicken or grill it. Another adaption could be to use coconut oil and milk in the marinade to create a thicker sauce. You could also serve with rice or flat bread. Perhaps even serving chilled or warm in a wrap.

Serves 4

1 chicken cut into portions
For the marinade
1 thumb sized piece of ginger finely diced
3 cloves of garlic
2 teaspoons turmeric
1 teaspoon smoked paprika
1 tablespoon ground cinnamon
2 tablespoons ground nut oil
2 teaspoons ground coriander
1 teaspoon crushed cumin seeds
1 teaspoon chili powder
1 small pot of natural fat free Greek Yogurt
1 tablespoon honey
Salt and Pepper

1. Mix together all the marinade ingredients in a bowl and then smother the chicken portions placing them in an oven proof dish and covering in the fridge overnight.
2. Cook in a preheated oven on 150C for 1 1/2 hours, covering for the last 30 minutes.
3. Serve with steamed spinach and leeks with a little butter and seasoning.

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