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Akoho sy Voanio
Chicken & Rice
1 whole chicken
1 coconut, shredded (or 1 can unsweetened coconut milk)
2 tomatoes, sliced & cut into cubes
2 onions, sliced
2 cloves of garlic, minced
1 TBS ginger
Oil for cooking
Salt & black pepper to taste
White rice (for serving; optional)
Sprinkle the chicken with salt and black pepper. Slice tomatoes into small cubes; set aside. Remove coconut shell gently with a hammer, tapping carefully to crack. Shred coconut meat into a clean cloth, folding cloth around the shredded coconut. Wet the cloth with warm water; squeeze cloth and shredded coconut to extract the coconut milk. Discard shredded coconut when finished. If unable to obtain fresh coconut, use a can of unsweetened coconut milk.
Add a small amount of oil to a large skillet or cooking pot; sauté the chicken over medium heat until it is no longer pink. Add the onions, and continue stirring until the onions are browned. Then add the ginger, tomatoes and garlic, cooking briefly over medium heat. Pour in the coconut milk, mixing well. Reduce the heat, and simmer for about thirty minutes or until chicken is fully cooked.
Suggestion: Prepare white rice according to package directions, or use instant rice. Serve with chicken.
*Recipe source: Air Madagascar.
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