Madagascar Akoho Sy Voanio Chicken Recipes

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MADAGASCAR AKOHO SY VOANIO (CHICKEN)



Madagascar Akoho Sy Voanio (Chicken) image

Make and share this Madagascar Akoho Sy Voanio (Chicken) recipe from Food.com.

Provided by Ambervim

Categories     African

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1 chicken
1 coconut
2 tomatoes
2 onions
2 garlic cloves
3/4 ounce ginger
oil
salt
pepper

Steps:

  • Sprinkle chicken with salt and pepper to taste.
  • Slice tomatoes into small cubes. Set aside.
  • Shred the coconut into a clean cloth. Fold the cloth around the shredded coconut. Wet the cloth using a glass of warm water. Squeeze the cloth and the shredded coconut to extract the coconut milk. Discard the shredded coconut.
  • If obtaining and shredding a fresh coconut is not possible, you may substitute a can of unsweetened coconut milk instead.
  • Add a small amount of oil to a frypan.
  • Saute chicken until done over medium heat.
  • Add onions to pan. Continue stirring over medium heat until the onions are brown.
  • Add ginger, tomatoes and garlic to the pan. Saute together briefly over medium heat.
  • Add coconut milk. ix well. Reduce heat.
  • Simmer over low heat for 30 minutes.
  • Serve with rice and salad.
  • Enjoy.

Nutrition Facts : Calories 296.9, Fat 17.5, SaturatedFat 5.1, Cholesterol 85, Sodium 86.3, Carbohydrate 11.8, Fiber 2.5, Sugar 4.1, Protein 22.8

MADAGASCAR CHICKEN



Madagascar Chicken image

Make and share this Madagascar Chicken recipe from Food.com.

Provided by Timothy H.

Categories     Chicken Breast

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 12

2 boneless chicken breast halves, cut in bite size chunks
2/3 cup canned coconut milk
1 yellow onion, chopped
1 red bell peppers or 1 tomatoes, sliced and chopped
2 cloves garlic, minced
2 teaspoons ground ginger
1 teaspoon grated lemon rind
1/3 teaspoon cayenne powder
salt
pepper
lemon juice
oil

Steps:

  • Marinate chicken in lemon juice 30 min, drain and season with salt.
  • and pepper to taste Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 min, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew.
  • Cover and simmer 30 min or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.
  • NOTE: One pound shelled and deveined shrimp can be added to or.
  • substituted for the chicken.

Nutrition Facts : Calories 518.2, Fat 25.8, SaturatedFat 17.8, Cholesterol 82.3, Sodium 132.7, Carbohydrate 38.8, Fiber 5.8, Sugar 11.7, Protein 37

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