Barbecued Chicken Kuku Wa Kuchoma Recipes

KUKU PAKA (CHICKEN WITH COCONUT)

Kuku Paka (Chicken With Coconut) image

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.

Provided by Tejal Rao

Categories dinner, barbecues, poultry, main course

Time 1h

Yield 6 servings

Number Of Ingredients 14

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

Steps:

Trim any excess skin from the chicken, keeping some skin intact. Score each chicken piece in 2 or 3 places, slicing about a half-inch into the meat. In a food processor, combine the tomatoes, onions, ginger, garlic, chiles, salt, cumin and coriander. Process until a rough paste forms. Rub 1 scant cup of the mixture all over the chicken, into the cuts and under the skin, reserving the rest for the sauce. Set chicken aside in the refrigerator for at least 1 hour, or up to 5.
Prepare and light a charcoal grill. Meanwhile, as the grill heats, prepare the sauce: In a large pan, heat the coconut oil over medium heat and add the remaining paste, stirring occasionally, until all of the water in mixture evaporates and the oil separates, becoming visible on the surface, about 15 minutes. Continue to cook, stirring more frequently so the bottom doesn't burn, until the paste is thick and dark and the raw smell has lessened, about 5 minutes. Add the coconut milk and simmer until the sauce is about as thick as cake batter and has turned a mellow shade of orange, about 20 to 25 minutes, then turn off the heat.
Grill the marinated chicken, turning the pieces so the skin is browned and the meat is cooked through, then add to the sauce. If the sauce has become too thick to coat the meat and provide a good gravy, stir in a splash of water. Turn the heat back on to low, cover and simmer for 5 minutes, or until the flavors have melded. Taste the sauce and adjust seasoning with salt and lemon juice, then garnish with cilantro. Serve with rice, chapati or flatbread.

BARBECUED CHICKEN -(KUKU WA KUCHOMA)

Barbecued Chicken -(Kuku Wa Kuchoma) image

This grilling recipe came from a KENYA AND TANZANIA web site and is specifically a Swahili recipe. Serve hot with salad and rice or potatoes. Posted for ZWT4.

Provided by WiGal

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 whole chicken, cut in pieces
4 tablespoons lime juice
1/2 teaspoon black pepper
1 1/2 jalapenos
3 garlic cloves, peeled
1 small onion, cut in quarters
salt, to taste

Steps:

Fire up your grill.
Place all ingredients except chicken in blender or food processor and blend until finely chopped.
Spread the resulting mixture over the chicken and let it stand for 20 to 30 minutes (or even longer).
Barbecue the chicken over a charcoal fire, medium heat, until it is cooked about 15-20 minutes.

Nutrition Facts : Calories 738.2, Fat 53, SaturatedFat 15.1, Cholesterol 243.8, Sodium 228.5, Carbohydrate 4.3, Fiber 0.6, Sugar 1.2, Protein 57.7

KARIOKOR NYAMA YA KUCHOMA (BARBECUED MEAT RUB, KENYA)

Kariokor Nyama Ya Kuchoma (Barbecued Meat Rub, Kenya) image

Barbecued Meat, Nairobi Market Style (Kenya) Prepare the following combination and keep in a jar for barbecues. I found this recipe on-line. This mixture is rubbed into the fatty parts of ribs, pork, or the skins of chicken with the fingers, and the meat is barbecued. Meats are never basted with sauces or oil, and yet they never seem to be dry. However, if the meats you are using appear to be dry, keep a light salad oil on tap to brush on during the cooking if necessary. This mixture can easily be cut in half.

Provided by diner524

Categories Meat

Time 5m

Yield 1 jar of rub

Number Of Ingredients 7

Ingredients

1/2 cup coarse salt (kosher type)
2 tablespoons coarse black pepper
1 tablespoon crushed red pepper flakes
2 tablespoons sugar
1/2 teaspoon ground ginger
1 teaspoon garlic powder
1 teaspoon onion salt

Steps:

Thoroughly combine all ingredients.
Rub onto whatever meats you would like to bbq.

Nutrition Facts : Calories 161.1, Fat 0.7, SaturatedFat 0.2, Sodium 56595.7, Carbohydrate 40.4, Fiber 4.9, Sugar 26.4, Protein 2.5

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