Name: East African Chicken Pilau (Serves 1)
Prep time: 40 min
Total time: 40 min
Yield: 1 serving
Ingredients: 120g bone-in chicken pieces (drumstick or thigh); 1/2 cup basmati rice; 1 tbsp vegetable oil; 1/2 small red onion, thinly sliced; 2 cloves garlic, minced; 1 tsp fresh ginger, minced; 1 small tomato, diced; 1/2 tsp ground cumin; 1/2 tsp ground coriander; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon; 1/4 tsp ground black pepper; 1/4 tsp ground turmeric; 1/2 tsp salt (to taste); 1/2 small potato, peeled and cubed; 1 1/4 cups water; 1/2 small carrot, sliced (optional); 1 small handful cilantro, chopped (for garnish); 1/2 lemon, cut into wedges (for serving)

East African Chicken Pilau (Serves 1)

CrushedLemon1034

This East African Chicken Pilau is a beloved, aromatic rice dish with roots in the Indian communities of Tanzania, Kenya, and Uganda. The key to its unforgettable flavor is the caramelized onion and a blend of warming spices that infuse both the chicken and rice. Every spoonful delivers tender chicken, fragrant rice, and soft potato, making this a complete meal. It's perfect for a cool evening, comforting and deeply satisfying, and the recipe scales easily for gatherings or leftovers. The fresh cilantro and lemon add a bright finish, and every bite connects you to the vibrant Swahili coast.

Ingredients

Instructions

Rinse the basmati rice in cold water until the water runs clear; soak for 15 minutes, then drain.
Heat the oil in a medium saucepan over medium heat. Add the sliced onion and cook, stirring, until deeply golden and caramelized, about 8 minutes.
Add the minced garlic and ginger. Fry for 30 seconds until fragrant.
Add the chicken pieces and brown on all sides, about 4 minutes.
Stir in the diced tomato, cumin, coriander, cardamom, cinnamon, black pepper, turmeric, and salt. Cook for 2 minutes, until the tomatoes soften and the spices are aromatic.
Add the potato (and carrot, if using). Stir well to coat with the spices.
Pour in the water and bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
Stir in the drained rice. Cover again and simmer on low for 15 minutes, until the rice is cooked and liquid is absorbed. Avoid lifting the lid during cooking.
Turn off the heat and let the pilau sit, covered, for 5 minutes to steam.
Fluff gently with a fork. Serve garnished with chopped cilantro and lemon wedges.