Kenyan Kuku Paka
Embark on a culinary adventure in Kenya with Kuku Paka, a tantalizing dish that sets itself apart by an exceptional step: grilling marinated chicken to perfection before they meet a creamy coconut sauce. This unique preparation infuses the succulent chicken with a smoky, charred essence that pairs harmoniously with the rich, aromatic coconut-infused sauce.
Ingredients
Protein
- 1 lb chicken thighs [1]
Fresh Produce
- 1 lemon for juice
- 1 medium onion finely chopped
- 2 cloves garlic pressed or grated
- 1-2 green chili peppers (optional)
- 1 medium tomato finely chopped
Packaged Goods/Staples
- 1 can coconut milk (14-15 oz)
- oil
- salt & pepper
Culinary Spice Kit
- 1 pouch Orange peel, ginger, turmeric, salt, anardana, amchoor, cumin, black peppercorn, chilies, asafoetida, thyme, mint
Suggested Sides
- Rice
- Flatbread
- Ugali (a polenta-like dish) https://spicebreeze.com/blog/kenyan-sukuma-wiki/
- Irio see recipe in notes
- Greens beans steamed or fried
- Sukuma Wiki (seasoned with salt & pepper) https://spicebreeze.com/blog/kenyan-sukuma-wiki/
- Lettuce salad https://spicebreeze.com/blog/culinary-building-blocks-salad-bar-leafy-greens/
Instructions
Grill - Marinade
- In a CONTAINER, mix Kuku Paka spices with 1 tbsp lemon juice and 2 tbsp oil.
- Season chicken with salt to taste.
- Add the chicken to the container and coat it well with the marinade.
- Let it marinate for 1-2 hours.
- Take chicken out. Shake off excess liquid.
- Add coconut milk to the container. Set aside.
Grill or Broil
- Grill or broil the chicken pieces until there are browned on all sides.
Stew - 1. Fry Aroma-Veggies
- In a large POT, heat 2 tbsp oil over medium heat. Fry the onions until they turn golden brown, stirring frequently.
- Add the garlic and optionally chilies. Fry for 1 minute.
- Add the tomatoes. Mix well. Cook until it turns into a paste-like mixture. Stir frequently.
Stew - 2. Add Meat & Coconut Milk
- Add the chicken, coconut milk, and salt & pepper to taste.
- Reduce heat to medium-low. Cover. Cook until the sauce thickens, about 20-30 minutes. Adjust salt & pepper to taste.
Serve
- Sprinkle the plated dish with lemon juice.
- Enjoy!
Notes
[1] Substitute with chicken tender or breast or white firm fish (e.g. halibut). Cut larger pieces into 2-3 parts.
Ugali recipe: see notes in the Kenyan Sukuma Wiki recipe
Irio Recipe
- 2 medium potatoes, peeled and cut into 1/2 inch slices
- 1/3 cup each: frozen green peas and corn kernels
- In a POT, bring 1 cup of lightly salted water to a boil.
- Add potatoes. Cook until almost tender.
- Add green peas. Cook until the potatoes are tender.
- Turn the heat off. Drain, but keep about 1/2 cup of the cooking water.
- Mash the potatoes and peas. Return some of the cooking water as needed.
- Add the corn and mix well. Cover and let it rest for 5 minutes.
- Add salt & pepper to taste.
