“A tangy chicken stew from Kenya. Reduce lemon juice if you prefer a lest sharp sauce. From the book The Around the World Cookbook. Posted for ZWT #7.”
READY IN:
1hr 20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Season chicken pieces with ginger and salt and pepper and set aside to marinate. Meanwhile boil the mung beans in plenty of water for 35 minutes until soft, then mash well.
  2. Heat the oil in a large saucepan over a moderate heat and fry the chicken pieces in batches if necessary until evenly browned. Transfer to a plat and set aside, reserving the oil and chicken juices in pan.
  3. In same pan, fry the onions and garlic for 5 minutes, then add the tomatoes and chili and cook for 1-2 minutes more, stirring well.
  4. Add the mashed lentils, lemon juice and coconut milk to the pan. Simmer for 5 minutes then add the chicken pieces and a little water if the sauce is too thick. Stir in the coriander and simmer for about 35 minutes until the chicken is cooked through. Serve with rice.

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