Entree: Madagascar – Southern Culinary Region – Akoho Misy Sakamalao (Malagasy braised chicken flavored with ginger, garlic, and tomatoes)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole chicken, cut into pieces, approx. 3.5 lb (1.6 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, sliced, approx. 6 oz (170 g)
- 4 cloves garlic, crushed
- 2 tbsp (30 g) fresh ginger, grated
- 2 tomatoes, chopped, approx. 10 oz (280 g)
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) chicken stock or water
- 1 tbsp (15 ml) soy sauce
- 1 small hot pepper (sakay or Scotch bonnet), sliced (optional)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tbsp (15 ml) lime juice
- 2 tbsp (8 g) chopped cilantro or parsley
- 1 bay leaf

Instructions

1. Heat the vegetable oil in a large heavy pot over medium-high heat. Season the chicken pieces with salt and pepper and brown in batches until golden on all sides, then remove and set aside. In the same pot, reduce heat to medium, add the sliced onion, garlic, grated ginger, and the optional hot pepper; cook until softened and fragrant, about 4–5 minutes. Stir in the chopped tomatoes and tomato paste and cook 2–3 minutes to break down the tomatoes.
2. Return the browned chicken to the pot, add the chicken stock, soy sauce, and bay leaf, bring to a gentle simmer, cover, and cook until the chicken is tender and the sauce has reduced, about 30–40 minutes. Finish with lime juice and chopped cilantro, adjust seasoning, and serve hot with rice, cassava, or plantains.