South African Chicken Inyama Yenkukhu
Embark on a culinary journey with South African Chicken Inyama Yenkukhu, a fragrant one-pot dish that brims with bold flavors and aromatic spices. Perfectly seasoned bone-in, skin-on chicken pieces are simmered in a rich, savory tomato base infused with warming spices like paprika, cumin, coriander, and turmeric, along with the zesty brightness of fresh ginger and garlic. This comforting meal captures the essence of traditional South African cuisine, balancing vibrant heat with earthy depth. Ready in just under an hour, this recipe is ideal for busy weeknights or intimate gatherings, and it pairs beautifully with steamed rice, pap, or crusty bread for an authentic dining experience. Garnished with fresh coriander leaves for a burst of freshness, Inyama Yenkukhu is a must-try dish that will transport your taste buds to the heart of South Africa.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1.5 kg chicken pieces (bone-in, skin-on)
- 1 large onion, finely chopped
- 2 medium tomatoes, finely chopped
- 3 cloves garlic cloves, minced
- 2 teaspoons fresh ginger, grated
- 2 teaspoons paprika
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 0.5 teaspoon turmeric powder
- 0.25 teaspoon cayenne pepper (optional, for heat)
- 1 cup chicken stock or water
- 2 tablespoons vegetable oil or sunflower oil
- 2 tablespoons fresh coriander leaves (cilantro), chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
1. Rinse the chicken pieces under cold water and pat them dry with paper towels. Season the chicken with salt and black pepper, then set aside.
2. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and sauté until soft and golden, about 5 minutes.
3. Stir in the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
4. Add the paprika, ground coriander, ground cumin, turmeric, and cayenne pepper (if using). Stir well to toast the spices for about 30 seconds.
5. Add the chopped tomatoes and cook until they break down and form a thick sauce, about 8-10 minutes. Stir occasionally to prevent sticking.
6. Place the chicken pieces into the pot, ensuring they are evenly coated with the tomato and spice mixture. Sear the chicken on both sides for 5 minutes.
7. Pour in the chicken stock or water, bringing the mixture to a simmer. Lower the heat, cover the pot with a lid, and let the chicken cook for 30-35 minutes, stirring occasionally.
8. Check the chicken for doneness by ensuring it is fully cooked through and tender, with the internal temperature reaching 75°C (165°F). Adjust seasoning with additional salt and pepper if needed.
9. Garnish with freshly chopped coriander leaves and serve hot with steamed rice, pap, or crusty bread.
Nutrition Facts
Calories |
3626 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 256.6 g | 329% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1260 mg | 420% | |
| Sodium | 4300 mg | 187% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 14.0 g | ||
| Protein | 286.2 g | 572% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 291 mg | 22% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 3943 mg | 84% | |
*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.
