Hello, lovely readers!
Today, I’m so excited to share a dish that brings the warmth and vibrant flavors of East Africa straight to your kitchen: Spicy Coconut-Braised Chicken served with Ugali and Collard Greens. This meal is a celebration of bold spices, comforting textures, and the kind of heartiness that just makes you feel good inside.
I’ve always been intrigued by the variety of world cuisines, and East African food has a special place in my culinary heart. The way that spices are masterfully used to layer flavors truly fascinates me. Plus, coconut and chicken are practically a match made in heaven!
To start, we’re going to sear some chicken thighs until they’re deliciously golden and crispy on the outside—who can resist that? We’ll then create a rich, fragrant sauce with coconut milk, tomatoes, and an assortment of spices that’ll tingle your taste buds just right. While the chicken braises to tender perfection, it gives you the perfect moment to prepare our classic side dishes.
Ugali, a traditional staple in many East African countries, is incredibly simple yet wonderfully comforting. It’s like having a soft, savory polenta—the ideal vehicle for mopping up all the luscious sauce from the chicken. And don’t get me started on collard greens! They add a beautiful earthy note and pair seamlessly with the creamy, spicy chicken.
Cooking this dish transports me to a kitchen bustling with life and color, with the aroma of spices filling the air. While stirring my pots and pans, I often find myself daydreaming about the vibrant markets and warm, sunny landscapes from which these dishes originate. It’s like a mini culinary holiday without leaving the house!
If you’re thinking about trying something new to break the usual routine, this recipe is a must. It’s perfect for a cozy family meal or when you’re hosting friends and want to introduce them to something delicious and different. Trust me, there won’t be any leftovers!
Feel free to adjust the spice levels to suit your heat tolerance. I like to go bold, but you can always dial it down if you’re having a mild-flavored day.
Happy cooking, and I hope you fall in love with this dish as much as I have. For all my fellow food enthusiasts out there, let’s continue this flavor journey together, exploring new ingredients and cultures from the comfort of our own kitchens. Cheers!
Al
Ingredients
For the Spicy Coconut-Braised Chicken:
- 1 kg chicken thighs, skinless and boneless
- 2 tablespoons vegetable oil
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 red bell pepper, sliced
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon cayenne pepper
- 400 ml coconut milk
- 2 tablespoons tomato paste
- Salt, to taste
- Black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
For the Ugali:
- 2 cups finely ground white cornmeal (maize flour)
- 2 cups water
- Salt, to taste
For the Collard Greens:
- 500 g collard greens, stems removed and leaves chopped
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Method
Method for Spicy Coconut-Braised Chicken:
1. Prepare the Chicken: Season the chicken thighs with salt and black pepper on both sides.
2. Sear the Chicken: In a large heavy-bottomed pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the chicken thighs and sear them for 5 minutes on each side until golden brown. Remove the chicken from the pan and set aside.
3. Sauté Aromatics: In the same pan, reduce the heat to medium, and add the sliced onion. Cook for 3-4 minutes until translucent. Add the minced garlic and grated ginger. Sauté for an additional 1 minute until fragrant.
4. Add Bell Pepper and Spices: Add the sliced red bell pepper, ground cumin, ground coriander, and cayenne pepper. Stir well to combine and cook for another 2 minutes.
5. Incorporate Coconut Milk: Pour in the coconut milk and add the tomato paste. Stir well to mix all ingredients, and return the seared chicken to the pan.
6. Braise the Chicken: Bring the mixture to a gentle simmer. Cover the pan, reduce heat to low, and let it cook for 25-30 minutes, or until the chicken is cooked through and tender.
7. Finish with Lime and Cilantro: Once done, squeeze the juice of 1 lime over the dish and garnish with chopped fresh cilantro. Stir well before serving.
Method for Ugali:
1. Heat Water: In a large saucepan, bring 2 cups of water to a boil over medium heat. Add a pinch of salt for taste.
2. Add Cornmeal: Gradually add the finely ground white cornmeal, stirring continuously with a wooden spoon to prevent lumps. Reduce the heat to low.
3. Cook the Ugali: Continue stirring and cooking for 8-10 minutes, until the mixture becomes thick and smooth. If necessary, add a little water if it becomes too thick. Once cooked, the ugali should pull away from the sides of the pan and be able to form into a firm ball.
Method for Collard Greens:
1. Sauté Onion and Garlic: In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the diced onion and sauté for 3 minutes until soft. Add the minced garlic and cook for another minute, until fragrant.
2. Cook Collard Greens: Add the chopped collard greens to the pan and season with salt and black pepper. Stir to combine.
3. Sauté the Greens: Cover and cook over medium heat for 6-8 minutes, stirring occasionally, until the greens are tender and wilted.
4. Adjust Seasoning: Taste and adjust the seasoning with salt and additional black pepper if needed.
Once all elements are prepared, serve the spicy coconut-braised chicken alongside the ugali and collard greens for a complete meal. Enjoy!
