Entree: Madagascar – Southern Culinary Region – Akoho sy Voanio (Braised chicken stewed in coconut milk with tomatoes, garlic, and ginger)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 40 min

Additional 5 min

Total 1 hr 10 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 1 1/2 cups (360 ml) coconut milk
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 4 garlic cloves, minced, about 0.5 oz (15 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 tbsp (15 ml) lime juice
- 1 tsp (5 g) ground turmeric
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tsp (6 g) salt, adjust to taste
- 1/2 cup (120 ml) water or chicken stock if needed
- 1 bay leaf
- 1 tbsp (15 ml) chopped fresh parsley or cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Pat the chicken pieces dry and season with 1/2 tsp (2.5 ml) salt and 1/4 tsp (1.25 ml) black pepper. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onion to the pot and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
3. Stir in the chopped tomatoes, turmeric, and the remaining salt and pepper. Cook until the tomatoes begin to break down, about 4 minutes.
4. Return the browned chicken to the pot, pour in the coconut milk and 1/2 cup (120 ml) water or stock, add the bay leaf, and bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer until the chicken is tender and cooked through, about 30–35 minutes. Stir occasionally and skim any excess fat from the surface.
6. Stir in the lime juice, adjust seasoning with salt and pepper, and simmer uncovered 3–5 minutes to thicken the sauce slightly.
7. Remove the bay leaf, garnish with chopped parsley or cilantro, and serve hot with steamed rice.

1. Pat the chicken pieces dry and season with 1/2 tsp salt and 1/4 tsp black pepper. Heat the vegetable oil in a large heavy-bottomed pot over medium-high heat and brown the chicken in batches until golden on all sides, about 6–8 minutes per batch. Remove and set aside.
2. Reduce heat to medium, add the sliced onion to the pot and sauté until soft and translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
3. Stir in the chopped tomatoes, turmeric, and the remaining salt and pepper. Cook until the tomatoes begin to break down, about 4 minutes.
4. Return the browned chicken to the pot, pour in the coconut milk and 1/2 cup (120 ml) water or stock, add the bay leaf, and bring to a gentle simmer.
5. Reduce heat to low, cover partially, and simmer until the chicken is tender and cooked through, about 30–35 minutes. Stir occasionally and skim any excess fat from the surface.
6. Stir in the lime juice, adjust seasoning with salt and pepper, and simmer uncovered 3–5 minutes to thicken the sauce slightly.
7. Remove the bay leaf, garnish with chopped parsley or cilantro, and serve hot with steamed rice.