Summer is officially here! Fingers crossed, this will mean sunny warm days, making everyone feel happier and carefree. We can get out and about a bit more, and longer days mean more time to chill in the garden. Of course, this also means the smell of freshly cut grass, chatter from neighbouring gardens, and the distinct aroma of BBQs being fired up for dinner (especially on weekends).

As much as we love a BBQ at Casa L&C, we also love to sit in the garden around the fire pit and catch up with family and friends, meaning something we can pre-prepare and heat up when everyone is hungry is always a winner. And, nothing sings sunny, warm nights, gathering with family and friends, than an East African Kuku Paka Curry (KUKU means chicken in Swahili).

Of course, if you’re firing up the BBQ, it’s always good to try something different than the usual burgers, sausages and kebabs BBQ fare. Steak on the BBQ is a taste sensation, especially with Miso and pepper butter.

We hope these dishes make both your heart and tastebuds sing!

KUKU PAKA MARINADE
4 chicken thighs
1½ tbsp rapeseed oil
1 tsp Ujamaa ground turmeric
1 tbsp lemon juice
½ tbsp Ujamaa ground ginger
½ tsp black pepper powder
(from miso garlic butter recipe) 
2 cloves garlic, crushed
1 tsp coriander powder
(ground cilantro)
1 tsp cumin powder
(ground cumin)
1 Ujamaa pili pili chilli, ground or ½ tsp red chilli powder (optional)

Pat the chicken dry using a paper towel.

Place chicken pieces in a bowl and add lemon juice, minced garlic, ginger, black pepper, red chilli powder, coriander, cumin, turmeric and salt. Stir in the olive oil, then give it a good mix to combine. Cover, place in the refrigerator and allow to marinate for at least 30 minutes or overnight for best results.

GRILL THE CHICKEN: BBQ
Preheat the grill to between medium and medium-high. If using a coal grill, ensure the flames are not too hot. Remove the chicken from the fridge while the grill is heating, and let it come to room temperature. This will allow the chicken to get the right internal temperature and not overcook on the outside while the inside is still too cold.

Once the grill is hot enough, brush the chicken pieces with cooking oil on both sides and lay them on the grill. Grill for about 5 minutes, then flip and grill on the other side for another 5 minutes.

GRILL THE CHICKEN: HEAVY-BASED PAN
Heat oil in a large pot over high heat. Brown chicken on both sides until lightly golden, sprinkling with salt and pepper. Remove from pot. (Do this in two batches if the pan is not big enough). Use the same pan for the coconut sauce.

COCONUT SAUCE
2 tbsp rapeseed oil
1 medium-sized onion diced
1 large bell pepper, chopped
1 teaspoon ground turmeric
1 tbsp cup tomato paste
½ tsp ground ginger
1 clove garlic
½ tsp ground cumin
1 can coconut milk

Place a non-stick pot or pan on the stove and heat on medium heat. Next, add cooking oil and the sliced onions. Fry until the onions are translucent and fragrant.

Add the tomato paste, salt, minced garlic and ginger, turmeric and ground cumin, then stir to combine. 

Add coconut cream and lemon juice, then mix it well. Reduce the heat to medium-low, cover, and allow the sauce to cook for about 10 minutes, stirring occasionally. 

Next, stir in the bell pepper and coriander and allow to cook for a further 2 to 5 minutes.

Place grilled chicken into the sauce and cook until tender. 

Garnish with chopped coriander or sliced chilli and serve with rice, flatbreads and yoghurt.

Lewis & Clarke
2a Main Street, Gifford EH41 4QH | 01620 811001
info@lcartisan.co.uk