Kenyan Coconut Rice with Spiced Chicken

This Kenyan-inspired dish combines the rich flavors of coconut rice with perfectly spiced chicken, creating a delightful balance of creaminess and savory spices. The coconut adds a tropical flair while the spices offer warmth and depth, making it a satisfying meal that respects traditional culinary principles and offers a creative twist.

Ingredients:

• 2 cups jasmine rice
• 1 can (400 ml) coconut milk
• 1 cup water
• 1 teaspoon salt
• 1 pound chicken thighs, boneless and skinless
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 inch ginger, grated
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Instructions:

1. Rinse the jasmine rice under cold water until the water runs clear. Drain well.
2. In a medium saucepan, combine the rinsed rice, coconut milk, water, and salt. Bring to a boil over medium heat, then reduce the heat to low, cover, and simmer for 15-20 minutes or until the rice is cooked and liquid is absorbed.
3. While the rice is cooking, heat the vegetable oil in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
4. Add the minced garlic and grated ginger to the skillet, cooking for another minute until fragrant.
5. Stir in the ground cumin, coriander, paprika, cayenne pepper, and black pepper, cooking for an additional minute to toast the spices.
6. Add the chicken thighs to the skillet, coating them with the spice mixture. Cook for about 6-7 minutes on each side, until the chicken is cooked through and golden brown.
7. Once the rice is ready, fluff it with a fork and serve it on a plate topped with the spiced chicken. Garnish with fresh cilantro and serve with lime wedges.