Akoho Sy Voanio | FoodieAtlas

Ingredients

2 lbs (900 g) chicken thighs or drumsticks, cut into pieces
1 tablespoon vegetable oil
1 large onion, chopped
4 cloves garlic, minced
1 tablespoon ginger, minced
1 large tomato, chopped
1 cup (240 ml) coconut milk
1 cup (240 ml) chicken broth
2 teaspoons paprika
1 teaspoon ground turmeric
1 teaspoon ground black pepper
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
2 bay leaves
Salt to taste
Fresh cilantro or parsley, chopped (for garnish)

Instructions

Brown the Chicken

Heat the vegetable oil in a large pot or Dutch oven over medium heat.

Add the chicken pieces and cook until browned on all sides. Remove the chicken and set aside.

Cook the Aromatics

In the same pot, add the chopped onion and cook until softened and translucent.

Add the minced garlic and ginger, and cook for another minute until fragrant.

Add Tomatoes and Spices

Stir in the chopped tomato and cook until it starts to break down.

Add the paprika, turmeric, black pepper, cloves, and cinnamon. Stir to combine.

Combine Ingredients

Return the browned chicken to the pot.

Add the coconut milk, chicken broth, and bay leaves. Stir well to combine all ingredients.

Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 40-50 minutes, or until the chicken is cooked through and tender.

Adjust the seasoning with salt to taste.

Garnish and Serve

Remove the bay leaves and garnish with chopped cilantro or parsley if desired.