Madagascar Akoho Misy Sakamalao Recipes

AKOHO MISY SAKAMALAO (CHICKEN THIGHS WITH GARLIC, GINGER, AND COCONUT OIL)

Steps:

• Place the chicken thighs in a large bowl with the garlic and ginger and sprinkle with the salt. Using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl with plastic wrap, place it in the refrigerator, and allow the chicken to marinate for up to 24 hours.
• When you're ready to cook the chicken, warm the coconut oil in a large cast-iron skillet or other heavy skillet set over medium-high heat. Add the chicken and cook, turning the pieces occasionally, until deeply browned and cooked through, about 15 minutes. Serve warm. Any leftovers can be stored, covered, in the refrigerator for up to a few days and then rewarmed in a 300 degrees F oven or a skillet set over medium heat for a few minutes.

MADAGASCAR AKOHO SY VOANIO (CHICKEN)

Steps:

• Sprinkle chicken with salt and pepper to taste.
• Slice tomatoes into small cubes. Set aside.
• Shred the coconut into a clean cloth. Fold the cloth around the shredded coconut. Wet the cloth using a glass of warm water. Squeeze the cloth and the shredded coconut to extract the coconut milk. Discard the shredded coconut.
• If obtaining and shredding a fresh coconut is not possible, you may substitute a can of unsweetened coconut milk instead.
• Add a small amount of oil to a frypan.
• Saute chicken until done over medium heat.
• Add onions to pan. Continue stirring over medium heat until the onions are brown.
• Add ginger, tomatoes and garlic to the pan. Saute together briefly over medium heat.
• Add coconut milk. ix well. Reduce heat.
• Simmer over low heat for 30 minutes.
• Serve with rice and salad.
• Enjoy.

MADAGASCAR AKOHO MISY SAKAMALAO

Steps:

• Rub ginger and garlic into the chicken. Sprinkle with a little salt.
• Place a small amount of oil in a large frying pan and gently cook on low until done, about 40 minutes.
• Serve with cooked rice.