Entree: Madagascar – Northern Culinary Region – Akoho Rony (Northern Malagasy braised chicken in coconut-ginger sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 6 bone-in chicken thighs and drumsticks, approx. 3 lb (1.36 kg) total
- 2 tbsp (30 ml) neutral oil (vegetable or peanut)
- 1 large onion, thinly sliced
- 4 cloves garlic, minced
- 2 tbsp (30 g) fresh ginger, grated
- 1–2 small green chiles (bird’s eye or jalapeño), sliced (optional)
- 2 medium tomatoes, chopped
- 1 1/2 cups (360 ml) full-fat coconut milk
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1 tsp (5 g) turmeric powder
- 1 tsp (4 g) mild curry powder
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 2 bay leaves
- 1 tsp (5 g) brown sugar (optional, to balance acidity)
- 2 scallions, sliced for garnish
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Pat the chicken pieces dry, season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) pepper. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat and brown the chicken on all sides, about 6–8 minutes; remove and set aside.
2. Reduce heat to medium, add the sliced onion and cook until soft, about 5 minutes. Add the garlic, grated ginger, and sliced chiles and cook until fragrant, about 1–2 minutes.
3. Stir in the chopped tomatoes, turmeric, curry powder, remaining 1/2 tsp (2.5 g) salt, and brown sugar if using; cook until tomatoes begin to break down, about 3–4 minutes.
4. Return the browned chicken to the pot, nestle the bay leaves among the pieces, pour in the coconut milk and chicken stock, bring to a gentle simmer, then reduce heat to low. Cover and simmer until chicken is cooked through and tender, about 30–35 minutes.
5. Uncover, increase heat to medium-high and simmer 5–8 minutes to slightly reduce and thicken the sauce. Stir in lime juice and taste; adjust salt and pepper as needed.
6. Remove bay leaves, garnish with sliced scallions and chopped cilantro, and serve hot with steamed rice or cassava.