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Akoho sy sakamalao
Ginger and garlic chicken
Akoho sy sakamalao: Malagasy chicken braised with plenty of ginger, garlic and onion
Sakamalao means ginger, and Malagasy cooks are generous with it: this everyday braise from family kitchens across the island uses a whole fist of the root, along with a full head of garlic and soft onions. Bone-in chicken is browned, then simmered gently in its own juices until the meat slides off the bone and the sauce turns golden, sticky and warming, with ginger heat that lingers rather than burns. Serve it with a big plate of rice, a dish of romazava greens or lasary, and sakay for anyone who wants more fire. Many people rush the onions; give them time to turn soft and golden, because they become the body of the sauce. Chef's tip: pound the ginger and garlic together into a coarse paste rather than slicing them, so they melt into the sauce and coat every piece of chicken.
- Total time
- 60 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 ⅝ lb bone-in chicken thighs and drumsticksskin on or off
- 1 ½ tsp salt
- ½ tsp ground black pepper
- 2 tbsp sunflower oil
- 2 onionsthinly sliced
- 2 ⅞ oz fresh gingerpeeled
- 1 head garliccloves peeled
- 1 tomatochopped
- 1 cup water
- 2 spring onions (optional)sliced, to finish
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Method
0/9 doneStep 1: Season 2 ⅝ lb bone-in chicken thighs and drumsticks with ¾ tsp salt and ½ tsp ground black pepper.
Step 2: Pound or blend 2 ⅞ oz fresh ginger and 1 head garlic to a coarse paste.
Step 3: Heat 2 tbsp sunflower oil in a wide casserole over a medium-high heat and brown the chicken, in batches, until golden on all sides. Lift onto a plate.
10 minStep 4: Turn the heat to medium, add 2 onions to the fat and cook, stirring, until soft and golden.
10 minStep 5: Stir in the ginger-garlic paste and cook until fragrant and just starting to stick.
2 minStep 7: Return the chicken and any juices, pour in 1 cup water, cover and simmer gently, turning the pieces halfway, until the thickest piece reaches 165°F and the juices run clear.
25 minStep 8: Uncover and simmer until the sauce reduces and clings to the chicken.
5 minStep 9: Scatter over 2 spring onions and serve with rice.
Nutrition per serving
- Calories
- 420 kcal
- Protein
- 36 g
- Carbs
- 10 g
- Fat
- 26 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does akoho sy sakamalao take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of ground black pepper?
- Black peppercorns, freshly ground, same amount.
- What can I use instead of onions?
- 2 shallots per onion.
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