Akoho Misy Sakamalao (Chicken Thighs with Garlic, Ginger, and Coconut Oil)
Recipe by Hawa Hassan
Watch the preparation video for this recipe.
- Level: Easy
- Servings: 4
- Nutritional Information Per Serving: Calories 344, Total Fat 16g, Saturated Fat 8g, Cholesterol 213mg, Sodium 497mg, Carbohydrates 2g, Dietary Fiber 0g, Sugars 0g, Protein 45g
- Prep Time: 30 minutes total, 20 minutes active cooking
Discover the irresistible flavors of this easy chicken thigh dish, bursting with garlic, ginger, and rich coconut oil. For maximum taste, marinate the chicken overnight in the fridgebut even a quick prep delivers mouthwatering results that will have you craving seconds. Sizzle them in coconut oil for unbeatable depth, then pair with steamed rice and vibrant veggies like sauted greens or roasted tomatoes. Drizzle those golden pan juices over everything for pure bliss!
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 6 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 1 teaspoon kosher salt
- 2 tablespoons coconut oil
Instructions
- Toss the chicken thighs in a large bowl with minced garlic, ginger, and salt. Massage everything in with your hands for even coverage. For bolder flavor, cover and chill up to 24 hours.
- Heat coconut oil in a large cast-iron or heavy skillet over medium-high. Add chicken, cook turning occasionally, until deeply golden and cooked through, about 15 minutes. Serve hot and savor every bite!
- Store leftovers in a covered container in the fridge for days. Reheat gently in a 300F oven or skillet over medium heat.
Recipe reprinted with permission from In Bibi's Kitchen by Hawa Hassan and Julia Turshen, copyright 2020. Published by Ten Speed Press, a division of Penguin Random House, LLC.
