Entree: Comoros – Madaba (Comorian coconut-braised spiced chicken stew)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 25 min

Cook 45 min

Total 1 hr 10 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely sliced (about 8 oz (225 g))
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cinnamon
- 2 whole cloves
- 1 large tomato, diced (about 6 oz (170 g))
- 1 can coconut milk, full fat, 13.5 oz (400 ml)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1-2 tbsp (15-30 ml) brown sugar (optional, to balance tamarind)
- 1-2 fresh hot chilies, sliced (optional)
- Salt to taste
- Fresh cilantro or chopped parsley for garnish
- Cooked white rice or fried plantains for serving

Show original ingredient measurements

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, finely sliced (about 8 oz / 225 g)
- 4 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 1 tbsp (15 ml) tamarind paste
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 ml) ground turmeric
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) ground cumin
- 1/2 tsp (2.5 ml) ground cinnamon
- 2 whole cloves
- 1 large tomato, diced (about 6 oz / 170 g)
- 1 can coconut milk, full fat, 13.5 oz (400 ml)
- 1 cup (240 ml) chicken stock
- 2 tbsp (30 ml) lime juice (about 1 lime)
- 1-2 tbsp (15-30 ml) brown sugar (optional, to balance tamarind)
- 1-2 fresh hot chilies, sliced (optional)
- Salt to taste
- Fresh cilantro or chopped parsley for garnish
- Cooked white rice or fried plantains for serving

Instructions

1. Pat the chicken pieces dry and season lightly with salt. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken, skin-side down first, in batches until golden, about 6–8 minutes per side. Remove and set aside.
2. Reduce heat to medium. Add the sliced onion to the same pot and cook until translucent and beginning to caramelize, about 6–8 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in tamarind paste, tomato paste, turmeric, coriander, cumin, cinnamon, and whole cloves. Cook 1–2 minutes to bloom the spices, stirring constantly so nothing burns.
4. Add the diced tomato and cook until it softens, about 3–4 minutes. Pour in the coconut milk and chicken stock, scraping up any browned bits from the bottom of the pot.
5. Return the browned chicken to the pot, nestling pieces into the sauce. Bring to a gentle simmer, cover partially, and cook until the chicken is cooked through and tender, about 30–35 minutes.
6. Uncover, add lime juice, brown sugar if using, and chilies if desired. Simmer uncovered 5–10 minutes to thicken the sauce to your liking. Taste and adjust salt and acidity.
7. Remove whole cloves before serving. Garnish with chopped cilantro or parsley and serve hot with white rice or fried plantains.