Recipe courtesy of Hawa Hassan
Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, And Coconut Oil)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 344
- Total Fat
- 16 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 213 milligrams
- Sodium
- 497 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 0 grams
- Sugar
- 0 grams
- Protein
- 45 grams
- Total: 30 min
- Active: 20 min
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.