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August 19, 2021

The recipe for these flavorful chicken thighs (Akoho Misy Sakamalao) comes from Madagascar, and it is incredibly simple to make. If you have the foresight, let the thighs marinate with the garlic, ginger, and salt in the refrigerator overnight — it will make a noticeable difference. Serve them with cooked rice and a vegetable, like cooked greens or roasted tomatoes. Be sure to spoon the juices from the chicken over your rice!
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About the Show: Hawa Hassan shares how to make some of her favorite African dishes from her cookbook, In Bibi's Kitchen.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger and Coconut Oil)
Level: Easy
Total: 30 min
Active: 20 min
Yield: 4 servings

Ingredients

2 pounds boneless, skinless chicken thighs
6 garlic cloves, minced
2 tablespoons minced ginger
1 teaspoon kosher salt
2 tablespoons coconut oil

Directions

Place the chicken thighs in a large bowl with the garlic and ginger and sprinkle with the salt. Using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl with plastic wrap, place it in the refrigerator, and allow the chicken to marinate for up to 24 hours.

When you’re ready to cook the chicken, warm the coconut oil in a large cast-iron skillet or other heavy skillet set over medium-high heat. Add the chicken and cook, turning the pieces occasionally, until deeply browned and cooked through, about 15 minutes. Serve warm. Any leftovers can be stored, covered, in the refrigerator for up to a few days and then rewarmed in a 300 degrees F oven or a skillet set over medium heat for a few minutes.

Reprinted with permission from In Bibi’s Kitchen by Hawa Hassan with Julia Turshen, copyright © 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.

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How to Make Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, And Coconut Oil) | Hawa at Home | Food Network
youtu.be/krKyt7qqB-s

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