Kokowaku Paka (Mombasa Coconut Chicken)
Kokowaku Paka (Mombasa Coconut Chicken)
Ingredients
For the Brine
- 3 pounds chicken pieces, bone-in, skin-on (thighs and drumsticks recommended)
- 1/4 cup salt
- 1 lime, juiced
- 4 cups water, or as needed to cover chicken
For the Coconut Sauce
- 2 tablespoons olive oil
- 1 red onion, large, thinly sliced
- 2 tomatoes, medium, diced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon Kenyan spice blend, yellow powder (e.g., curry powder or a blend of turmeric, cumin, coriander)
- 3 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 2 cans full-fat coconut milk, (13.5 fluid ounces each)
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lime, for finishing, cut into wedges or juiced
Instructions
- 1
In a large bowl, combine the chicken pieces, 1/4 cup salt, and the juice of 1 lime. Add enough water to fully submerge the chicken. Stir to dissolve the salt. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours.
⏱️ 5 min
- 2
While the chicken is brining, prepare the coconut sauce base. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sliced red onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. The exact shape doesn't matter as it will be blended later.
⏱️ 10 min
- 3
Add the diced tomatoes, minced ginger, Kenyan spice blend, minced garlic, and 1/2 teaspoon salt to the pot with the onions. Sauté for another 5-7 minutes, stirring frequently, until the tomatoes begin to break down and the spices are fragrant.
⏱️ 7 min
- 4
Pour in both cans of full-fat coconut milk. Bring the mixture to a gentle simmer. Carefully transfer the hot mixture to a blender, or use an immersion blender directly in the pot, and blend until completely smooth. Return the blended sauce to the pot.
⏱️ 8 min
- 5
Remove the chicken from the brine, rinse thoroughly under cold water to remove excess salt, and pat dry with paper towels. Add the brined and dried chicken pieces to the smooth coconut sauce in the pot. Add the black pepper.
⏱️ 5 min
- 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and slowly poach the chicken in the sauce for 25-30 minutes, or until the chicken is fully cooked through and tender. Ensure the internal temperature reaches 165°F (74°C). Do not overcook, as the goal is juicy chicken.
⏱️ 30 min
- 7
While the chicken is poaching, preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
⏱️ 10 min•🌡️ 425
- 8
Carefully remove the poached chicken pieces from the sauce using tongs and place them in a baking dish. Drizzle a little extra virgin olive oil over the chicken pieces.
⏱️ 3 min
- 9
Place the chicken pieces on the hot grill. Grill for 4-6 minutes per side, or until they develop a nice char and crispy skin. Watch carefully to prevent burning.
⏱️ 12 min
- 10
Once grilled, return the chicken pieces to the pot with the coconut sauce. Squeeze fresh lime juice over the chicken and into the sauce. Stir gently to coat the chicken, allowing it to soak up the flavors and combine the smokiness from the grill with the sweetness of the coconut sauce.
⏱️ 2 min
- 11
Serve the Kokowaku Paka hot, garnished with extra lime wedges if desired. It pairs wonderfully with rice or traditional flatbreads like Mkate wa Ufuta.
Kitchen Tools
Nutrition Facts (per serving)
Kokowaku Paka (Mombasa Coconut Chicken)
For the Brine
- 3 pounds chicken pieces, bone-in, skin-on (thighs and drumsticks recommended)
- 1/4 cup salt
- 1 lime, juiced
- 4 cups water, or as needed to cover chicken
For the Coconut Sauce
- 2 tablespoons olive oil
- 1 red onion, large, thinly sliced
- 2 tomatoes, medium, diced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon Kenyan spice blend, yellow powder (e.g., curry powder or a blend of turmeric, cumin, coriander)
- 3 cloves garlic, minced
- 1/2 teaspoon salt, or to taste
- 2 cans full-fat coconut milk, (13.5 fluid ounces each)
- 1/4 teaspoon black pepper, freshly ground, or to taste
- 1 lime, for finishing, cut into wedges or juiced
Instructions
- 1
In a large bowl, combine the chicken pieces, 1/4 cup salt, and the juice of 1 lime. Add enough water to fully submerge the chicken. Stir to dissolve the salt. Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours.
⏱️ 5 min - 2
While the chicken is brining, prepare the coconut sauce base. Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium heat. Add the sliced red onion and cook, stirring occasionally, until softened and translucent, about 8-10 minutes. The exact shape doesn't matter as it will be blended later.
⏱️ 10 min - 3
Add the diced tomatoes, minced ginger, Kenyan spice blend, minced garlic, and 1/2 teaspoon salt to the pot with the onions. Sauté for another 5-7 minutes, stirring frequently, until the tomatoes begin to break down and the spices are fragrant.
⏱️ 7 min - 4
Pour in both cans of full-fat coconut milk. Bring the mixture to a gentle simmer. Carefully transfer the hot mixture to a blender, or use an immersion blender directly in the pot, and blend until completely smooth. Return the blended sauce to the pot.
⏱️ 8 min - 5
Remove the chicken from the brine, rinse thoroughly under cold water to remove excess salt, and pat dry with paper towels. Add the brined and dried chicken pieces to the smooth coconut sauce in the pot. Add the black pepper.
⏱️ 5 min - 6
Bring the sauce to a gentle simmer, then reduce the heat to low, cover, and slowly poach the chicken in the sauce for 25-30 minutes, or until the chicken is fully cooked through and tender. Ensure the internal temperature reaches 165°F (74°C). Do not overcook, as the goal is juicy chicken.
⏱️ 30 min - 7
While the chicken is poaching, preheat your grill to medium-high heat (around 400-450°F or 200-230°C).
⏱️ 10 min•🌡️ 425 - 8
Carefully remove the poached chicken pieces from the sauce using tongs and place them in a baking dish. Drizzle a little extra virgin olive oil over the chicken pieces.
⏱️ 3 min - 9
Place the chicken pieces on the hot grill. Grill for 4-6 minutes per side, or until they develop a nice char and crispy skin. Watch carefully to prevent burning.
⏱️ 12 min - 10
Once grilled, return the chicken pieces to the pot with the coconut sauce. Squeeze fresh lime juice over the chicken and into the sauce. Stir gently to coat the chicken, allowing it to soak up the flavors and combine the smokiness from the grill with the sweetness of the coconut sauce.
⏱️ 2 min - 11
Serve the Kokowaku Paka hot, garnished with extra lime wedges if desired. It pairs wonderfully with rice or traditional flatbreads like Mkate wa Ufuta.