Entree: Tanzania – Lake Victoria Tanzania – Kuku wa Kupaka (Coastal Tanzanian chicken in a spiced coconut-peanut sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Additional 1 hr

Total 1 hr 50 min

Ingredients

- 4 bone-in chicken thighs, approx. 8 oz (225 g) each
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (3 g) ground turmeric
- 1 tbsp (15 g) grated fresh ginger
- 3 cloves garlic, minced
- 2 tbsp (30 ml) lemon juice
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced, approx. 8 oz (225 g)
- 1 tsp (5 g) ground cumin
- 1 tsp (2 g) smoked paprika or mild chili powder
- 2 tbsp (30 g) tomato paste
- 1 1/2 cups (360 ml) coconut milk
- 1/2 cup (125 g) smooth peanut butter or ground roasted peanuts
- 1-2 small hot chilies, minced (optional)
- 1/2 cup (120 ml) water or chicken stock as needed
- Fresh cilantro for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine salt, pepper, turmeric, ginger, garlic, and lemon juice and rub over the chicken; marinate at least 1 hour or overnight in the refrigerator.
2. Preheat a large ovenproof skillet or heavy pot over medium-high heat and add oil. Sear chicken skin-side down until browned, 4–5 minutes per side; remove and set aside.
3. In the same pan reduce heat to medium and add sliced onion; sauté until soft and golden, about 6–8 minutes. Stir in cumin, paprika, and tomato paste and cook 1–2 minutes until fragrant.
4. Whisk peanut butter into coconut milk until smooth, then add to the pan along with minced chilies and 1/2 cup (120 ml) water or stock; bring to a gentle simmer.
5. Return chicken to the sauce, spooning sauce over pieces. Cover and simmer gently on the stovetop for 20–25 minutes until chicken is cooked through and sauce has thickened, or transfer to a 375°F (190°C) oven for 20–25 minutes.
6. For the classic kupaka finish, brush chicken with extra sauce and place under a broiler or over a hot grill 3–5 minutes to slightly char the surface. Garnish with fresh cilantro and serve hot with rice or ugali.

1. Combine salt, pepper, turmeric, ginger, garlic, and lemon juice and rub over the chicken; marinate at least 1 hour or overnight in the refrigerator.
2. Preheat a large ovenproof skillet or heavy pot over medium-high heat and add oil. Sear chicken skin-side down until browned, 4–5 minutes per side; remove and set aside.
3. In the same pan reduce heat to medium and add sliced onion; sauté until soft and golden, about 6–8 minutes. Stir in cumin, paprika, and tomato paste and cook 1–2 minutes until fragrant.
4. Whisk peanut butter into coconut milk until smooth, then add to the pan along with minced chilies and 1/2 cup water or stock; bring to a gentle simmer.
5. Return chicken to the sauce, spooning sauce over pieces. Cover and simmer gently on the stovetop for 20–25 minutes until chicken is cooked through and sauce has thickened, or transfer to a 375°F (190°C) oven for 20–25 minutes.
6. For the classic kupaka finish, brush chicken with extra sauce and place under a broiler or over a hot grill 3–5 minutes to slightly char the surface. Garnish with fresh cilantro and serve hot with rice or ugali.