You all know I am a very adventurous eater, and will eat and make almost anything. I love international and ethnic foods from all over too. I get my inspiration for my dishes from many places, including many of you. Though I may get my initial inspiration from you, or many various recipes in cookbooks, I rarely follow the recipes exactly as they are written. It’s just how I am wired. I just can’t do it. I always have to take those recipes and make them my own by adding my own unique twists. 🙂 One such recipe is from one of our one, yet again. My inspiration for my African coconut chicken comes to me from Randy, at Cook Fork Plate, https://cookplatefork.com/. Thank you Randy for this delicious and exotic idea. 🙂
This is my version of Kenyan coconut chicken, known as Kuka Paka. I started off following Randy’s recipe, but of course, I just couldn’t help myself, and well, ….. I made it my own, as I always do. But that’s what chefs do. We all do. There is NOT a chef out there who will not take the opportunity to put his/her own personal touches to any dish or recipe.
African Coconut Chicken and Vegetables
The biggest change I made to the recipe was the addition of a lot of vegetables often used for many different African recipes and dishes. I added more spices as well. I also served it over angel hair pasta rather than rice. I also used some of my leftover Costco rotisserie chicken that was already cooked.
2 lbs chicken breast, cut into pieces
salt & pepper to taste
red pepper flakes to taste
1 TBSP garlic
2-3 jalapenos, diced fine
1 TBSP ginger
2 tsp coriander
1 tsp cumin
3-4 tomatoes, diced
2 cups baby spinach, chopped
tiny teardrop tomatoes, optional
1 can coconut milk
2 TBSP lemon juice
1 cup chopped cilantro
2 cups pumpkin, peeled and diced
1/2 onion, sliced very thin
olive oil for cooking
coconut oil, optional
lemon balsamic vinegar, optional
Get a large skillet very hot, then add the oil(s). I have coconut oil I added as well. It really made the flavors pop, but I realize not everyone has access to specialty olive oils and they can be a challenge to find.
Add the onions, garlic, jalapenos, red pepper flakes, cumin, salt and pepper and pumpkin to the hot oil(s) and cook for about 5 minutes, stirring frequently. Cook until the onions are translucent and the pumpkin is mostly tender.
Add the spinach and the chopped tomatoes and mix together thoroughly.
Add the coconut milk and mix well.
Then add the chicken and incorporate into the mixture. I used cooked chicken, but if you are cooking the chicken yourself, brown it on all sides first, then add it to the mixture. Bring to a boil, then cover, and reduce the heat to a simmer and continue to cook for about 20-25 minutes, stirring often.
Towards the end of the cooking process, add the chopped cilantro, lemon balsamic vinegar and the tiny teardrop tomatoes, if using, and just cook long enough for them to heat up. Then serve. You can serve this delicious sauce over either rice or pasta. This time I chose angel hair pasta.
My friend Lauren asked what made this an African dish. It is the combination of the spices, the vegetables and the coconut milk. These combinations are found in many of my African recipes from my African cookbooks. I served it all over angel hair pasta, with some tomato focaccia on the side, and a cool, crisp Spanish white on the side. I figured a good Spanish white wine would go perfectly with the African spices, and indeed, it did. 🙂
Once again, many thanks Randy. This was a delicious dinner that was inspired by you and your recipe. 🙂
Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.