Rwandan Chicken
Embark on a flavorful journey with Rwandan Chicken, a vibrant and aromatic dish that brings the rich culinary traditions of East Africa to your table. This hearty recipe features tender chicken thighs simmered in a luscious tomato-based sauce, infused with warming spices like turmeric, coriander, and paprika, and elevated by the zestiness of fresh ginger and garlic. A touch of cayenne pepper adds a gentle kick, while fresh cilantro provides a refreshing finishing touch. Perfectly paired with fluffy rice or warm flatbread, this one-pot dish is a celebration of bold flavors and comforting textures. With just 20 minutes of prep time, this Rwandan Chicken recipe is a must-try for anyone seeking a delicious and authentic African-inspired meal.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 3 tablespoons lemon juice
- 2 tablespoons vegetable oil
- 2 medium, finely chopped onion
- 4 minced garlic cloves
- 1 tablespoon, grated fresh ginger
- 1 teaspoon ground turmeric
- 2 teaspoons ground coriander
- 2 teaspoons ground paprika
- 0.5 teaspoon ground cayenne pepper
- 4 large, diced fresh tomatoes
- 2 tablespoons tomato paste
- 1.5 cups chicken stock
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 0.25 cup, chopped fresh cilantro
- (optional, for serving) rice or flatbread
Instructions
Rinse the chicken thighs thoroughly and pat them dry using paper towels.
Place the chicken thighs in a large bowl and drizzle with lemon juice. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.
Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.
Add the chopped onions and sauté for 5 minutes until they are soft and translucent.
Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
Mix in the turmeric, coriander, paprika, and cayenne pepper, stirring well to coat the onion mixture in spices.
Add the diced fresh tomatoes and tomato paste. Stir and cook for about 5 minutes until the tomatoes break down and a thick sauce begins to form.
Add the chicken thighs to the pot, nestling them into the tomato mixture.
Pour in the chicken stock, bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.
Simmer the chicken for 25-30 minutes, occasionally stirring and ensuring the chicken is fully cooked and tender.
Season the dish with salt and black pepper to taste, stirring well to combine.
Just before serving, sprinkle the chopped cilantro over the dish for a burst of freshness.
Serve the Rwandan Chicken hot, paired with rice or flatbread if desired.
Nutrition Facts
Calories |
2708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 134.2 g | 172% | |
| Saturated Fat | 33.2 g | 166% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 878 mg | 293% | |
| Sodium | 3354 mg | 146% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 37.3 g | ||
| Protein | 269.9 g | 540% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 354 mg | 27% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 4830 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
