Chef Ali’s Swahili Flame Grilled Chicken

Swahili Grilled Chicken Recipe

Marinade

2 Lemon juice
2 cloves garlic chopped
Handful coriander chopped
1 tbspn Black pepper
Salt to taste
1 whole capon with skin

Remove the back of the Chicken and lay it flat on a surface sprinkle the lemon juice all over the chicken put the black pepper, salt, chopped garlic, coriander and and rub it all over the chicken flipping it and rubbing all sides.

Put the chicken is a two sided Grilling wire ‘Basket’ tightening it using a kitchen string so that it remains in between the wire and easy to turn when grilling. Have your Charcoal hot and ready at medium heat and place the grilled chicken on top keep turning and cook for 15-20 Minutes until juices run out clear.

Sauce

250ml coconut milk

2 cloves garlic
1 fresh ginger
An onion
1 cup thick tamarind sauce
A teaspoon of turmeric powder
1/2 teaspoon black pepper
Salt to taste

Mix all ingredients with half the onion in a blender and give it a nice blend to a very fine texture then then in the pan saute the chopped half onion in a little oil to golden brown and add in the blended coconut mixture at medium heat until it thickens. At this point you are ready to spread the Sauce on the chicken that’s on the Charcoal grill for it to get that smokey flavor.

Carrot and Raisins Rice

1 tablespoon oil
1 Big fresh Carrot grated
80g Raisins
1 onion sliced
2 cups rice
4 cups water
Salt to taste

In a pan fry the onions to a golden brown color add the Raisins so that that they can puff up keep stirring occasionally then add in the Carrot flakes, salt to taste then add the water bring to the boil then finish of with two cups of Rice. let it Cook until the water is evaporated reduce the heat to a low flame and cover with a tight lead so that the rice can steam and become fluffy.

Serve the rice with the Grilled Chicken on top sprinkling the extra coconut sauce on the chicken and the cooked rice.

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