Tamu Sana Kuku Paka Recipes

Steps:

• Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
• Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
• Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.

Steps:

• Heat the oil in a large pot or dutch oven; over high heat fry the onions and green peppers for a few minutes, stirring constantly; stir in the minced garlic and fry for a minute longer; add the spices and salt and mix well.
• Add the chicken to the pot (add another spoonful of oil if necessary to keep chicken from sticking); brown the chicken pieces on all sides; remove chicken and set aside.
• Add the water to the pot and bring to a slow boil; add the potatoes and cook them until they begin to become tender.
• Return the chicken to the pot and continue to cook at a low boil, stirring occasionally, until the chicken and potatoes are done.
• Stir in the tomatoes and cook for a few minutes more.
• Add add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened; stir in the lemon juice.
• Garnish with the fresh coriander leaves or parsley immediately before serving;serve over rice.

Steps:

• 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.
• Preheat the oven to 375 degrees Farenheit.
• Cover two cookie sheets with foil and spray each with a nonstick cooking spray.
• On one sheet, place the chicken thighs, skin side up, in a single layer.
• 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).
• Roast the potatoes and chicken in the oven for 45 minutes.
• 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.
• Cook, constantly stirring, for about five minutes, or until the tomatoes start sticking to the bottom of the pot.
• 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.
• 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.
• Garnish with cilantro and slices of limes.
• Serve with fresh basmati rice or thick slices of a crusty soft French bread for dunking.