Recipe: Chicken in Coconut Milk

Chicken in Coconut Milk
from: Southern Africa
cooking method: boiling-simmering
The island nation of Madagascar is famous for its amazing animals and beautiful flowers. It should also be well-known for this delicious chicken dish, Akoho sy Voanio (Chicken in Coconut Milk). To serve this dish Malagasy style, it must be served with Rice.

one chicken, cut into bite-sized pieces
juice of one lemon (optional)
one teaspoon grated lemon rind (optional)
salt, black pepper, cayenne pepper or red pepper (to taste)
enough oil for frying (coconut oil if possible)
two onions, chopped
two cloves of garlic, minced
two or three tomatoes, chopped
two teaspoons ground ginger (or one teaspoon fresh ginger, minced)
one cup coconut milk (see the note about coconut milk on the Wali wa Nazi recipe page)

In a glass dish, marinate the chicken in the lemon juice, lemon rind, salt, and pepper for about an hour. Heat oil in dutch oven or any large covered pot. Saut the onion and garlic for a few minutes. Add the chicken and continue to cook and stir until the chicken is nearly done. Reduce heat. Add tomatoes and ginger and stir for a few minutes. Add coconut milk and simmer over low heat until chicken is fully cooked and sauce is thickened. Stir often. Serve over Rice.