Rwandan Chicken

Embark on a flavorful journey with Rwandan Chicken, a vibrant and aromatic dish that brings the rich culinary traditions of East Africa to your table. This hearty recipe features tender chicken thighs simmered in a luscious tomato-based sauce, infused with warming spices like turmeric, coriander, and paprika, and elevated by the zestiness of fresh ginger and garlic. A touch of cayenne pepper adds a gentle kick, while fresh cilantro provides a refreshing finishing touch. Perfectly paired with fluffy rice or warm flatbread, this one-pot dish is a celebration of bold flavors and comforting textures. With just 20 minutes of prep time, this Rwandan Chicken recipe is a must-try for anyone seeking a delicious and authentic African-inspired meal.

Nutriscore Rating: 75/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs
• 3 tablespoons lemon juice
• 2 tablespoons vegetable oil
• 2 medium, finely chopped onion
• 4 minced garlic cloves
• 1 tablespoon, grated fresh ginger
• 1 teaspoon ground turmeric
• 2 teaspoons ground coriander
• 2 teaspoons ground paprika
• 0.5 teaspoon ground cayenne pepper
• 4 large, diced fresh tomatoes
• 2 tablespoons tomato paste
• 1.5 cups chicken stock
• 1 teaspoon (adjust to taste) salt
• 0.5 teaspoon black pepper
• 0.25 cup, chopped fresh cilantro
• 0 (optional, for serving) rice or flatbread

Directions

Step 1

Rinse the chicken thighs thoroughly and pat them dry using paper towels.

Step 2

Place the chicken thighs in a large bowl and drizzle with lemon juice. Set aside to marinate for at least 10 minutes while you prepare the other ingredients.

Step 3

Heat the vegetable oil in a large skillet or heavy-bottomed pot over medium heat.

Step 4

Add the chopped onions and sauté for 5 minutes until they are soft and translucent.

Step 5

Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.

Step 6

Mix in the turmeric, coriander, paprika, and cayenne pepper, stirring well to coat the onion mixture in spices.

Step 7

Add the diced fresh tomatoes and tomato paste. Stir and cook for about 5 minutes until the tomatoes break down and a thick sauce begins to form.

Step 8

Add the chicken thighs to the pot, nestling them into the tomato mixture.

Step 9

Pour in the chicken stock, bring the mixture to a gentle boil, then reduce the heat to low and cover the pot.

Step 10

Simmer the chicken for 25-30 minutes, occasionally stirring and ensuring the chicken is fully cooked and tender.

Step 11

Season the dish with salt and black pepper to taste, stirring well to combine.

Step 12

Just before serving, sprinkle the chopped cilantro over the dish for a burst of freshness.

Step 13

Serve the Rwandan Chicken hot, paired with rice or flatbread if desired.

Nutrition Facts

Serving size	2580.2 grams (2580.2g)

Amount per serving	% Daily Value*
Calories	2708

Total Fat 134.20g	172%
Saturated Fat 33.20g	166%
Polyunsaturated Fat 16.80g
Cholesterol 878mg	293%
Sodium 3354mg	146%
Total Carbohydrate 106.00g	39%
Dietary Fiber 18.40g	66%
Total Sugars 37.30g
Protein 269.90g	540%

Vitamin D 63IU	315%
Calcium 354mg	27%
Iron 19mg	106%
Potassium 4830mg	103%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.5%

Protein: 39.8%

Carbs: 15.6%