Madagascar Chicken | Akoho sy Sakamalao
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Rating: 5
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One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today’s chicken dish, we see traces of mainland Africa, Asia and Polynesia.
Servings
4 people
Servings
4 people
Madagascar Chicken | Akoho sy Sakamalao
Votes: 1
Rating: 5
You:
Rate this recipe!
Print Recipe
One of the most unusual things about the food of Madagascar is how much it pulls from different traditions. In today’s chicken dish, we see traces of mainland Africa, Asia and Polynesia.
Servings
4 people
Servings
4 people
Ingredients
  • 4 chicken legs (whole w/thighs)
  • 3 cloves garlic , crushed
  • 1 inch ginger , grated
  • 1 lemon , zested
  • 1 orange bell pepper , sliced
  • 1 onion , sliced
  • 1/3 cup coconut oil
Servings: people
Units:
Instructions
  1. Simply zest a lemon, grate the ginger and crush the garlic.
  2. Rub all over the chicken legs.
  3. Cover and refrigerate for at least 2 hours or overnight.
  4. heat the coconut oil in a large skillet over medium heat and brown the chicken on both sides (this can take 10-15 minutes over medium-high).
  5. Season with salt and pepper.
  6. Remove the chicken from the pan, then add peppers and onions, to soften.
  7. Return the chicken to the pan, cover and reduce heat to a simmer for 45 minutes, or until the chicken is falling off the bone.
  8. Check your seasonings.
Recipe Notes

A deeply colored sauce will form from the chicken’s juices, which takes on all the flavors. ¬†Spoon that over your rice.