Kenyan · intermediate
Kenyan Swahili Tamarind Braised Chicken Thighs
A coastally inspired Kenyan chicken braise featuring tangy tamarind paste, sweet onions, and warm spices cooked down into a rich sauce.
- PREP TIME
- 15 min
- COOK TIME
- 30 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Heat vegetable oil in a deep skillet over medium-high heat until shimmering.
- 02
Season chicken thighs lightly with salt, then sear in the hot skillet for 4 minutes per side until browned, and transfer to a plate.
- 03
Reduce heat to medium, add diced red onion to the skillet, and cook for 5 minutes until soft and translucent.
- 04
Stir in minced garlic, grated ginger, ground cumin, and ground coriander, cooking for 1 minute until aromatic.
- 05
Stir in tamarind paste and halal chicken broth, scraping up any browned bits stuck to the bottom of the skillet.
- 06
Return chicken thighs to the skillet, cover with a tight lid, reduce heat to low, and simmer gently for 20 minutes until chicken reaches 165 degrees Fahrenheit internally and sauce is thickened.
A LITTLE KITCHEN KNOW-HOW
Searing and Pan-Braising
Browning meat first creates intense flavor compounds through caramelization, while finishing slowly in liquid ensures tender chicken and balanced sauce development.
Notes from the kitchen
- Tamarind paste can vary in concentration, so adjust with a splash of warm water if your sauce thickens too quickly.
- Serve with freshly steamed jasmine rice or warm flatbread to soak up the tangy sauce.
- Original home-cooking adaptation inspired by Kenyan; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.
