Entree: Madagascar – Northern Culinary Region – Akoho sy Voanio (Chicken stewed in coconut milk with Malagasy aromatics and citrus)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 4 cloves (about 12 g) garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1 tsp (5 g) turmeric powder
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) salt, or to taste
- 1 medium tomato, chopped
- 1 cup (240 ml) coconut milk
- 1 cup (240 ml) water or low-sodium chicken stock
- 2 tbsp (30 ml) lime juice, fresh
- 2 sprigs fresh thyme or 1 tsp (1 g) dried thyme
- 1 hot pepper (such as bird’s eye or small chili), whole or sliced, optional
- 2 green onions, chopped
- 2 tbsp (8 g) chopped fresh cilantro for garnish

Instructions

1. Pat the chicken pieces dry and season with 1/2 tsp (3 g) salt and 1/2 tsp (2.5 g) pepper.
2. Heat the oil in a large heavy-bottomed pot over medium-high heat. Brown the chicken pieces in batches until golden on all sides, about 4–5 minutes per side. Remove and set aside.
3. Reduce heat to medium, add the sliced onion and cook until translucent, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
4. Stir in the turmeric, remaining salt and pepper, and chopped tomato. Cook until the tomato softens, about 3 minutes.
5. Return the browned chicken to the pot. Add the coconut milk and water or stock, scraping up any browned bits from the bottom. Add the thyme and whole or sliced hot pepper if using.
6. Bring to a gentle simmer, cover partially, and cook over low heat until the chicken is cooked through and tender, about 25–30 minutes.
7. Stir in the lime juice and adjust seasoning to taste. If the sauce is too thin, simmer uncovered for a few minutes to reduce; if too thick, add a splash of water.
8. Garnish with chopped green onions and cilantro before serving. Serve with steamed rice or cooked cassava.