Chicken Saak

Another fond memory I have is a staple in any East-African home: Chicken Saak.

There are countless happy memories of sitting around the table with my family with a pot of chicken saak and rice or maanis (rotlis).

To prep the chicken:

Ingredients:

1/2 chicken cut into pieces

1 tsp garlic (lasan)

1 tsp ginger (adu)

3 whole cloves (luving)

3 whole black pepper corns

3 whole cardamom (elchi) pods

pinch of salt

5 cups cold water

Directions:

Combine above ingredients in a pot

Pour cold water

Boil over medium heat until chicken is 2/3 cooked

Remove chicken and let cool (options with chicken: shred, cube, or leave on bone)

Strain 3 cups of your boiling liquid and reserve for saak

For Saak

Ingredients:

2 Tbsp oil

1 medium onion, diced

1 curry leaf

1/2 can crushed tomatoes

1/2 can tomato paste

1 tsp garlic (lasan)

1/4 tsp ginger (adu)

1/2 tsp salt

1/3 tsp turmeric (haider)

1 heaping tsp dhanna jero (ground cumin and coriander)

1 large potato, peeled and cubed

3 cups reserved boiling liquid (above)

1/2 tsp garam masala

Handful of chopped coriander leaves/stems

Directions:

1. Heat 2 tablespoons of oil over medium-high heat

2. Sauté onion and curry leaf until golden brown

3. Add crushed tomatoes, dhanna jero, garlic, ginger, salt, and turmeric

4. Let the tomatoes and spices cook for 5 minutes then add tomato paste

5. Add 3 cups reserved liquid 

6. Let the mixture merry together over medium heat

7. Add potato cubes and chicken

8. Once the chicken is cooked, add garam masala and chopped coriander leaves/stems
9. Let it come to a boil, then simmer for 1 hour

10. Place in a nice bowl and take a picture (like below)

Note: Serve with rice or naan or maani/rotli