Madagascar Akoho Misy Sakamalao Recipes

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MADAGASCAR AKOHO MISY SAKAMALAO



Madagascar Akoho Misy Sakamalao image

I learned a number of Malagasy recipes after I had been on a mission trip there. This is chicken with garlic and ginger and is pronounced ah-KOO-hoo mee-see sha-kah-mah-LAH-no. This is a common flavor combination and this is a common Malagasy dish. It is cooked with rice, a staple there.

Provided by Ambervim

Categories     Chicken

Time 55m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs chicken (remove skin if you prefer)
3 tablespoons gingerroot, fresh peeled and grated (2 inch)
6 garlic cloves, finely minced
salt
oil

Steps:

  • Rub ginger and garlic into the chicken. Sprinkle with a little salt.
  • Place a small amount of oil in a large frying pan and gently cook on low until done, about 40 minutes.
  • Serve with cooked rice.

Nutrition Facts : Calories 494.5, Fat 34.2, SaturatedFat 9.8, Cholesterol 170.1, Sodium 159.7, Carbohydrate 1.5, Fiber 0.1, Sugar 0.1, Protein 42.4

AKOHO MISY SAKAMALAO (CHICKEN THIGHS WITH GARLIC, GINGER, AND COCONUT OIL)



Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, And Coconut Oil) image

These very flavorful chicken thighs are 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. If you don't have time to let the thighs marinate, no worries, they're still great. Cooking them in coconut oil adds tons of flavor. 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.

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

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

Steps:

  • 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.

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