Kuku Paka (Chicken With Coconut)

Name: Kuku Paka (Chicken With Coconut)
Yield: 6
Ingredients: 4 pounds chicken thighs and drumsticks on the bone; 3 plum tomatoes; 1 white onion, peeled and quartered; 1 2-inch piece ginger, peeled; 4 garlic cloves, peeled; 4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish); 2 teaspoons kosher salt; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 2 tablespoons coconut oil; 27 ounces (2 cans) coconut milk; Juice of 1 lemon; Handful of cilantro leaves, chopped, for garnish; Rice, chapati or flatbread, for serving

Kuku Paka (Chicken With Coconut) was pinched from <a href="https://cooking.nytimes.com/recipes/1018802-kuku-paka-chicken-with-coconut" target="_blank">cooking.nytimes.com.</a>

"This rich dish of chicken in a spiced coconut sauce comes from Kenya's coast, though creative cooks now produce variations of it all over the country. This simple version was adapted from many of them, including Kirti Patel, Agnes Kalyonge and the author Madhur Jaffrey. It requires slowly grilling the marinated chicken, ideally over charcoal — a little extra work that lends the finished kuku paka a wonderful smoky flavor — though in a pinch, you can use a grill pan on the stove. Note: The coconut sauce should be creamy but not flat, so be sure to spike it at the end with enough lemon juice to give it the edge of sourness that is one of this great dish's defining characteristics. Featured in: A Kenyan Pursuit: Perfecting The Chicken Dish Kuku Paka...."

INGREDIENTS

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4 pounds chicken thighs and drumsticks on the bone

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3 plum tomatoes

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1 white onion, peeled and quartered

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1 2-inch piece ginger, peeled

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4 garlic cloves, peeled

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4 serrano chiles, stemmed and seeded (use fewer if you prefer a mild dish)

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2 teaspoons kosher salt

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2 teaspoons ground cumin

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1 teaspoon ground coriander

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2 tablespoons coconut oil

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27 ounces (2 cans) coconut milk

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Juice of 1 lemon

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Handful of cilantro leaves, chopped, for garnish

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Rice, chapati or flatbread, for serving

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