Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Akoho sy Voanio




Source of Recipe


the web


Recipe Introduction


(Chicken in Coconut Milk), To serve this dish Malagasy style, it must be served with Rice.


List of Ingredients




* 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)

Recipe



* 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. Sauté 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.

Wali wa Nazi (Coconut Rice)

Wali wa Nazi (wali, cooked rice; nazi, coconut) is a Swahili dish popular on Africa's Indian ocean coast, particularly in Swahili areas like Zanzibar, Lamu, Malindi, and Mombasa. It is a creamy, rich accompaniment to any meat, chicken, fish, or curry.

* two cups of rice, well-washed, rinsed, soaked in water for twenty minutes, and drained (basmati rice is especially favored)
* four cups coconut milk, (two cups thick, two cups thin) home-made or canned, unsweetened (see below)
* salt (to taste, approximately one teaspoon)

# Bring the thin coconut milk to a near boil in a saucepan. Add the rice and salt. Cook for about ten minutes, stirring constantly. Reduce heat to very low.


# Stir in the thick coconut milk. Continue stirring for five minutes while the mixture simmers.


# Cover tighly. Make sure the fire is as low as possible. Let steam for twenty to twenty-five minutes.