Hey hey hey! I wanted to get this one posted right away because I know my readers would love this recipe. Anyway, I wanted to try out something different with chicken and found a pretty interesting sounding recipe. This recipe is called Akoho sy Sakamalo. It’s an Madagascar staple which is served with rice. The chicken is rubbed with ginger, lemon zest and garlic for two hours or overnight in the fridge, ( I prefer overnight) then cooked in coconut oil with peppers.
I was a little unsure about the coconut oil because I have only used it for oil pulling and for hair care. I never liked anything cooked with it either but I was so surprised this chicken was sooooooo so good. I cut the chicken up and mixed it with rice then gave it to my 2 yr old, 10 minutes later it was gone! I was so shocked, since he’s Mr. Picky Boy! I’m definitely making this chicken again. Maybe I should start posting more international recipes on the blog weekly. I think that would be pretty interesting. What do you think?
- 4 Leg Quarters I separated the leg from thigh,but it's usually cooked as leg quarters
- 2 inches of fresh ginger peeled and grated
- Zest of one lemon
- 3 garlic cloves finely minced
- 1 Half of an onion diced
- Salt to taste
- Pepper to taste
- 1/3 cup of coconut oil
- 1 Orange bell pepper sliced
Season Chicken with salt and pepper.
Rub lemon zest, ginger and garlic all over the chicken.
Place in fridge to marinate overnight.
Add coconut oil to a large skillet over medium heat.
Brown the chicken on both sides (takes about 15 mins) over medium high heat.
Once chicken is done remove chicken from the pan and put it to the side.
Add the peppers and cook until softened then add the chicken back to the pan and simmer for 45 mins until you notice the chicken falling off the bone.
Serve over rice.
Recipe adapted from Global Table Adventure