Entree: Madagascar – Southern Culinary Region – Akoho sy Sakamalao (Chicken braised with fresh ginger and tomatoes)

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 40 min

Additional 30 min

Total 1 hr 15 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 tbsp (45 ml) vegetable oil
- 8 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 4 tbsp (60 g) fresh ginger, peeled and grated
- 6 cloves (5/8 oz (18 g)) garlic, minced
- 1 large (7 oz (200 g)) yellow onion, thinly sliced
- 2 medium tomatoes, about 12 oz (350 g), chopped
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) soy sauce (optional)
- 1 tsp (4 g) brown sugar (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked white rice, for serving

Show original ingredient measurements

- 3 tbsp (45 ml) vegetable oil
- 8 bone-in chicken thighs, approx. 3 lb (1.36 kg)
- 1 1/2 tsp (8 g) kosher salt
- 1/2 tsp (2 g) ground black pepper
- 4 tbsp (60 g) fresh ginger, peeled and grated
- 6 cloves (18 g) garlic, minced
- 1 large (200 g) yellow onion, thinly sliced
- 2 medium tomatoes, about 12 oz (350 g), chopped
- 1 cup (240 ml) chicken stock or water
- 2 tbsp (30 ml) lime juice
- 1 tbsp (15 ml) soy sauce (optional)
- 1 tsp (4 g) brown sugar (optional)
- 2 tbsp (8 g) chopped fresh cilantro for garnish
- Cooked white rice, for serving

Instructions

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

1. Pat the chicken pieces dry and rub with 1 tsp (5 ml) salt and 1/4 tsp (1.25 ml) pepper. If time allows, mix 2 tbsp (30 ml) grated ginger and 2 tbsp (30 ml) minced garlic with the chicken and marinate 30 minutes in the refrigerator.
2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches, 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
3. Reduce heat to medium and add the sliced onion to the pot. Sauté until softened, about 5 minutes. Add the remaining grated ginger and minced garlic and cook 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes, soy sauce (if using) and brown sugar; cook until tomatoes begin to break down, about 4 minutes.
5. Return the chicken to the pot, add the chicken stock, cover partially, and bring to a simmer. Reduce heat to low and simmer gently for 30–40 minutes, or until the chicken is cooked through and tender.
6. Uncover and simmer 5–10 minutes more to reduce the sauce if needed. Stir in lime juice and adjust salt and pepper to taste.
7. Garnish with chopped cilantro and serve hot over cooked white rice.

1. Pat the chicken pieces dry and rub with 1 tsp salt and 1/4 tsp pepper. If time allows, mix 2 tbsp grated ginger and 2 tbsp minced garlic with the chicken and marinate 30 minutes in the refrigerator.
2. Heat the oil in a large heavy skillet or Dutch oven over medium-high heat. Brown the chicken pieces in batches, 4–5 minutes per side, until golden. Transfer browned chicken to a plate.
3. Reduce heat to medium and add the sliced onion to the pot. Sauté until softened, about 5 minutes. Add the remaining grated ginger and minced garlic and cook 1–2 minutes until fragrant.
4. Stir in the chopped tomatoes, soy sauce (if using) and brown sugar; cook until tomatoes begin to break down, about 4 minutes.
5. Return the chicken to the pot, add the chicken stock, cover partially, and bring to a simmer. Reduce heat to low and simmer gently for 30–40 minutes, or until the chicken is cooked through and tender.
6. Uncover and simmer 5–10 minutes more to reduce the sauce if needed. Stir in lime juice and adjust salt and pepper to taste.
7. Garnish with chopped cilantro and serve hot over cooked white rice.