Entree: Madagascar – National Cuisine – Akoho Misy Sakamalao (Malagasy braised chicken scented with fresh ginger and garlic)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 3 lb (1.36 kg) bone-in chicken pieces, about 6–8 pieces
- 2 tbsp (30 ml) neutral vegetable oil
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 3 tbsp (45 g) fresh ginger, grated
- 2 medium tomatoes, chopped (about 1 1/2 cups / 375 g)
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) soy sauce or 1 tsp (5 g) salt
- 1 tsp (5 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 scallions (green onions), sliced
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (optional)
- 1 small hot chili (optional) or 1/4 tsp (0.5 g) crushed red pepper

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken on all sides in batches until golden; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until soft, about 5 minutes. Add the garlic and grated ginger and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes and cook until they start to break down, 3–4 minutes.
3. Return the browned chicken to the pot, add the chicken stock (or water), soy sauce (or salt), and the whole chili if using. Bring to a simmer, cover, and cook gently for 25–35 minutes until the chicken is cooked through and tender.
4. Uncover and increase heat if needed to reduce and thicken the sauce slightly, about 5–8 minutes. Stir in the lime juice, taste and adjust seasoning with salt and pepper.
5. Finish with sliced scallions and chopped cilantro or parsley. Serve hot with steamed rice or boiled cassava.