AKOHO MISY SAKAMALAO

(Chicken Thighs With Garlic, Ginger and Coconut Oil)

Active time: 15 minutes | Total time: 30 minutes (without 24-hour marinating)

4 servings

Hawa Hassan describes these chicken thighs are “incredibly simple to make” in her cookbook “In Bibi’s Kitchen.” We served them over rice, spooning the chicken juices on top. To add more flavor, we cooked our rice using half coconut milk and half water for the liquid. Hassan recommends serving the dish with greens or roasted tomatoes. She also recommends marinating the thighs in the refrigerator overnight, but that isn’t essential.

Make Ahead: For even more flavor, marinate the chicken in the refrigerator for up to 24 hours before cooking.

Storage Notes: Leftover chicken can be refrigerated in an airtight container for up to 4 days.

INGREDIENTS

6 garlic cloves, minced or finely grated

2 tablespoons finely grated fresh ginger

1 teaspoon kosher salt

2 pounds boneless, skinless chicken thighs

2 tablespoons coconut oil

DIRECTIONS

In a large bowl, stir together the garlic, ginger and salt until combined. Add the chicken to the bowl and, using your hands, rub the aromatics all over the chicken. If you have time, cover the bowl and refrigerate for up to 24 hours.

When ready to cook the chicken, warm a large cast-iron skillet over medium heat until you can hold your hand about 5 inches above it for no longer than 2 seconds. Add the oil and heat until it shimmers. Add the chicken and cook, turning occasionally, until deeply browned and cooked through, about 15 to 20 minutes, adjusting the heat under the pan as necessary, if the garlic and ginger start to burn.

Divide the chicken among plates and serve warm.

Adapted from “In Bibi’s Kitchen” by Hawa Hassan With Julia Turshen (Ten Speed Press, 2020).