Tanzanian Chicken

Tanzanian Chicken Recipe - Authentic Dish from Tanzania

Region / culture: Tanzania | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 4

Introduction

Tanzanian Chicken is a flavorful and aromatic dish that combines the bold flavors of curry powder, coriander, and ginger with the tangy sweetness of limeade. This dish is perfect for a summer barbecue or a cozy dinner at home.

History

Tanzanian Chicken is a popular dish in Tanzania, where it is often cooked over an open flame or grill. The combination of spices and limeade in the marinade gives the chicken a unique and delicious flavor that is sure to impress your family and friends.

Ingredients

1 chicken, cut into parts
6 oz (170 g) frozen Limeade
0.33 cup soy sauce
1 small onion, chopped
3 large garlic cloves, minced
1 tbsp curry powder
1 tsp coriander
1 tsp salt
0.5 tsp ginger
0.25 tsp ground red pepper

How to prepare

In a bowl, combine limeade, soy sauce, onion, garlic, curry powder, coriander, salt, ginger, and red pepper to make the sauce.
Place the chicken on a preheated grill, with the skin side up, positioned about 8 inches away from the heat source.
Cook the chicken, turning it every 10 minutes, for approximately 30 minutes.
Brush the chicken with the sauce and continue cooking, turning and basting it with sauce every 5 minutes, for an additional 20 minutes.

Variations

You can add chopped fresh herbs like cilantro or parsley to the marinade for added freshness.
For a spicier version, add more ground red pepper or a dash of hot sauce to the marinade.

Cooking Tips & Tricks

Make sure to marinate the chicken for at least 2 hours, or overnight, to allow the flavors to fully develop.

- Baste the chicken with the sauce frequently while cooking to keep it moist and flavorful.

- Adjust the amount of ground red pepper to suit your spice preference.

Serving Suggestions

Serve Tanzanian Chicken with a side of rice, grilled vegetables, or a fresh salad.

Cooking Techniques

Grilling the chicken over an open flame gives it a delicious smoky flavor. Make sure to turn the chicken frequently to prevent burning.

Ingredient Substitutions

You can use lemonade or orange juice instead of limeade for a different flavor profile.

- If you don't have curry powder, you can use a combination of cumin, turmeric, and paprika.

Make Ahead Tips

You can marinate the chicken overnight for maximum flavor. Simply cover and refrigerate until ready to cook.

Presentation Ideas

Serve Tanzanian Chicken on a platter garnished with fresh herbs and lime wedges for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine, such as Sauvignon Blanc, or a cold beer.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

12g per serving

Fats

8g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of Vitamin C, Iron, and Potassium.

Alergens

This recipe contains soy sauce, which may contain gluten. Please check for gluten-free soy sauce if needed.

Summary

This dish is a balanced meal with a good amount of protein, healthy fats, and carbohydrates. It is also rich in vitamins and minerals.

Summary

Tanzanian Chicken is a delicious and flavorful dish that is perfect for a summer barbecue or a cozy dinner at home. With a tangy limeade marinade and a blend of aromatic spices, this dish is sure to become a family favorite.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Tanzanian Chicken. It was a warm summer day, just like any other, and I found myself wandering through the bustling marketplace in Dar es Salaam. The air was filled with the aromatic scents of spices and herbs, and I couldn't help but be drawn towards a small stall where a woman was cooking up a storm.

I stood there, mesmerized by the sight of her deft hands moving quickly as she chopped, stirred, and sautéed. The tantalizing smells wafting from her pots and pans made my mouth water, and I knew I had to learn her secrets.

I approached the woman, who introduced herself as Mama Zawadi. She had a warm smile and a twinkle in her eye as she welcomed me into her makeshift kitchen. She explained that she was preparing a traditional Tanzanian dish called Kuku Paka, or Tanzanian Chicken, and that she would be happy to show me how to make it.

Mama Zawadi spoke to me in a mix of Swahili and broken English, but her passion and love for cooking transcended language barriers. She showed me how to marinate the chicken in a blend of fragrant spices like cumin, coriander, and turmeric, as well as fresh ginger and garlic. She explained that the key to a flavorful dish was in allowing the chicken to soak up all the flavors overnight.

As we cooked together, Mama Zawadi shared stories of her childhood in the Tanzanian countryside, where she learned how to cook from her grandmother. She spoke of the importance of using fresh, local ingredients, and of the joy that comes from sharing a meal with loved ones.

I listened intently, soaking up every word and every technique she taught me. By the time the dish was ready, I felt like I had been transported to a different time and place. The aroma of the spices filled the air, and I knew that this recipe would become a cherished part of my own culinary repertoire.

After thanking Mama Zawadi profusely, I left the marketplace with a spring in my step and a warm feeling in my heart. I couldn't wait to recreate her Tanzanian Chicken recipe in my own kitchen and share it with my family and friends.

Over the years, I have made Mama Zawadi's Tanzanian Chicken countless times, each time with a sense of reverence and gratitude for the woman who had shared her knowledge and passion with me. The recipe has become a staple in my household, a dish that always brings smiles to the faces of those who taste it.

I have since passed on Mama Zawadi's recipe to my own children and grandchildren, ensuring that her legacy lives on through the generations. And every time I make Tanzanian Chicken, I can't help but think of that warm summer day in Dar es Salaam, and the kind-hearted woman who opened her kitchen and her heart to me.

In the end, it wasn't just a recipe that I learned from Mama Zawadi—it was a lesson in love, in tradition, and in the power of sharing a meal with others. And for that, I will always be grateful.