Akoko Sy Voanio (Madagascar Chicken & Coconut Stew)

Marinate chicken in lemon juice for 30 minutes, drain and season with salt and pepper to taste. Saute over medium heat until cooked on outside but slightly pink inside. Drain oil and place chicken in a container and set aside

Saute onions, stirring constantly, until slightly browned. Add bell peppers and garlic and saute 3-4 minutes, stirring constantly. Reduce heat to simmer, add coconut milk, ginger, cayenne powder, and lemon rind. Add chicken back to stew. Cover and simmer 30 minutes or until in thick stew consistency. If mixture is too thin simmer with lid removed until desired consistency is reached. Serve over a bed of steamed white rice.

cook's notes

Recipe calls for tomato instead of bell pepper but I am allergic to tomatoes and I find the bell pepper maintains its flavor better. Also, 1 lb shelled and deveined shrimp can be added to or substituted for the chicken.

I found this recipe in the home of a family I befriended in Fianarantsoa, Madagascar. It's very easy to make, filling, and tasty.