Editorial sample recipeMadagascanbeginnerhalalgluten-freedairy-free

Madagascan Akoho Sy Voanio Coconut Ginger Chicken

Name: Madagascan Akoho Sy Voanio Coconut Ginger Chicken
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Madagascan
Ingredients: 1.5 lb bone-in skinless chicken thighs; 2 tbsp coconut oil; 1 medium yellow onion, sliced; 4 clove garlic, minced; 2 tbsp fresh ginger, finely julienned; 2 medium ripe tomatoes, diced; 1 tsp ground turmeric; 1 cup full-fat coconut milk; 0.5 cup halal chicken stock; 1 tsp salt

A signature coastal Malagasy simmered dish featuring tender chicken thighs braised in rich coconut milk, fresh ginger, aromatic garlic, and sweet tomatoes.

Prep: 15 min
Cook: 35 min
Total: 50 min

Technique to learn

Aromatics Searing and Braising

Searing chicken in fat before simmering in coconut milk locks in surface juices and builds a rich foundational pan gravy.

Instructions

Step 1: Pat chicken thighs dry with paper towels and season both sides evenly with salt and ground turmeric.
Step 2: Heat coconut oil in a deep skillet over medium-high heat, adding chicken thighs to sear for 5 minutes per side until lightly browned.

Step 3: Remove chicken from skillet, add sliced onion, garlic, and julienned ginger, sautéing for 4 minutes until translucent.

Step 4: Add diced tomatoes, stirring constantly for 3 minutes until they break down into a coarse paste.

Step 5: Pour in coconut milk and chicken stock, stirring well to combine, then return browned chicken thighs to the skillet.

Step 6: Reduce heat to medium-low, cover, and simmer gently for 20 minutes until chicken is tender and reaches an internal temperature of 165 degrees Fahrenheit.

Cooking tips

Julienning the ginger into thin matchsticks delivers delicious warm pockets of spice throughout the rich coconut gravy.
Use full-fat coconut milk for a rich, silky texture that balances the acidity of the fresh tomatoes.
Original home-cooking adaptation inspired by Madagascan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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