East African Dish (Print Version)

# Ingredients:

→ Marinade

01 - 1 whole chicken, trimmed and skinless, bone-in, or your favorite cuts like breast
02 - 1 ½ tablespoons of any cooking oil you prefer, such as olive oil
03 - 1 teaspoon of salt
04 - ½ teaspoon of ground turmeric
05 - 1 ½ tablespoons of freshly squeezed lemon juice
06 - Half a lemon's juice for rinsing the chicken
07 - 1 tablespoon of garlic, finely chopped
08 - 1 tablespoon of ginger, chopped into small bits
09 - ½ teaspoon of black pepper
10 - 1 teaspoon of coriander powder
11 - 1 teaspoon of cumin powder
12 - ½ teaspoon of red chili powder if you'd like it spicier

→ To Make the Coconut Sauce

13 - 2 tablespoons of your favorite cooking oil (try coconut oil or olive oil)
14 - 1 medium onion, sliced into thin strips or chopped small
15 - 1 big bell pepper, diced
16 - ½ teaspoon of ground turmeric
17 - ½ teaspoon of ginger, minced or mashed
18 - ½ teaspoon of garlic, mashed or minced small
19 - 1 ½ tablespoons of lemon juice
20 - ⅓ cup of thick tomato paste
21 - ½ teaspoon of salt
22 - 1 ½ cups of canned coconut milk
23 - ½ teaspoon of cumin powder

# Instructions:

01 - Rinse the chicken using lemon juice or just pat it dry. Slice it into preferred portions, get rid of extra fat, and cut small slits. Toss it together with garlic, ginger, the spices, oil, and a squeeze of lemon. Cover it and leave in the fridge for at least 30 minutes—or better yet, overnight.
02 - Warm up your grill at medium heat. Let the chicken sit and lose the chill from the fridge. Lightly oil the grill, then cook the chicken for about 5 minutes per side. Keep flipping every 5 minutes and don’t stop until it’s done, around 25 minutes total. Wrap it in foil to keep it warm.
03 - Heat oil in a pan on medium and cook the onions until they are soft. Toss in the tomato paste, garlic, ginger, cumin, turmeric, salt, coconut milk, and lemon juice. Drop the heat, cover it up, and let it cook for about 10 minutes, stirring a few times. Throw in bell peppers and coriander, cooking it all for an extra 2-5 minutes.
04 - Dish up the grilled chicken and drizzle the warm coconut sauce on top. Add a sprinkle of coriander leaves or some sliced chili for garnish. Enjoy!

# Notes:

01 - Leave the chicken to soak in the marinade overnight to get the best taste.

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