Makes: 6 servings
This is the chicken recipe with history for my husband and I. Delicious chicken thighs sauteed down into a beautiful sauce of veggies, masala, cilantro and fresh lime.
Bone-in skinned chicken thighs
Cilantro, washed. and rough chopped
Garlic cloves, chopped
Kenyan masala (I use tropical heat) to taste
Using coconut oil, cook down all veggies minus cilantro on medium high heat, about 7-9 minutes. Insert chicken thighs, flesh side down. Brown on both sides, about 5 minutes each.
Reduce heat to medium, add 2 cups broth and 1/2 the cilantro and 1 wedge of lime. Cover and simmer for 30 minutes.
Serve with basmati rice, fresh cilantro, and a squeeze of lime.
The addition of fresh red-yellow peppers or Roma tomatoes are a nice alternative.