bonappetit4.9
Wali Ya Mboga
This is everything we want in a hearty, cozy meal: Tender, yogurt-marinated chicken in an aromatic tomato curry, lots of caramelized onion, and fluffy Swiss chard rice.
👥 4 Servings👤 Zaynab Issa📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pan
- ●pot
- ●colander
📝 Preparation Steps
1
Wali Ya Mboga
2
Place rice in a medium bowl and pour in cold water to cover. Agitate rice with your hands until water is cloudy. Drain and repeat until water is almost clear (about 3 times). Pour in water to cover rice by 2"; soak at least ⏱️ 30 minutes and up to ⏱️ 12 hours.
3
Stir yogurt, ginger, half of garlic, ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt, and ¼ tsp turmeric in a medium bowl to combine. Season with pepper. Add chicken thighs, turning to coat. Let sit at room temperature at least ⏱️ 30 minutes and up to ⏱️ 1 hour.
. Diamond Crystal or ½ tsp. Morton kosher salt, divided1 tsp
4
Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion and sprinkle with ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt. Cook, stirring occasionally, until onion is frizzled and deeply browned, 15–⏱️ 17 minutes. Transfer onion to a plate and set aside.
large onion, thinly sliced1mall onion, thinly sliced1 s
5
Heat remaining 2 Tbsp. oil in same skillet (still over medium-high). Working in batches if necessary, remove chicken from marinade and cook until browned and cooked through, about ⏱️ 5 minutes per side. Transfer chicken to a plate, leaving oil behind.
6
Add tomato paste, coriander, cumin, chile powder, remaining half of garlic, remaining 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, and remaining ¼ tsp. turmeric to skillet. Cook over medium-high, stirring often, until tomato paste turns a shade darker in color, about ⏱️ 5 minutes. Reduce heat to medium-low, stir in 1 cup water, and bring to simmer. Cook, stirring occasionally, until flavors come together and sauce has thickened, 10–⏱️ 12 minutes. Return chicken to pan and stir to coat in sauce. Remove from heat; cover and keep warm.
7
Drain rice and cook in a large pot of boiling generously salted water until tender but still with some bite, 10–⏱️ 15 minutes. Stir in Swiss chard and cook until wilted and bright green, about ⏱️ 3 minutes. Drain in a colander and let sit ⏱️ 10 minutes to allow moisture to steam off.
8
Assembly
9
While the rice rests, combine onion, lemon juice, chiles, tomatoes, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a small bowl. Toss with a fork to combine, breaking up the onion slices. Let kachumbar sit ⏱️ 5 minutes.
large onion, thinly sliced1mall onion, thinly sliced1 s
10
Stir yogurt and remaining ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in another small bowl.
11
To serve, fluff rice with a fork, making sure Swiss chard is evenly distributed; transfer to a platter. Scatter reserved onion over and arrange chicken on top. (Or for a more casual look, return rice to pot and gently stir in chicken and onion.) Serve with kachumbar and salted yogurt alongside.
large onion, thinly sliced1mall onion, thinly sliced1 s
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...