Step 1

Make the pilau masala:

Step 2

Place all the pilau masala spices in a small pan on low heat and dry toast them for 2 to 3 minutes until fragrant. Leave them to cool for a couple of minutes, then place them in a grinder and grind to a powder.

Step 3

Make the chicken:

Step 4

Preheat the oven to 350 F.

Step 5

Mix together the salt, pepper, garlic and soy sauce in a bowl.

Step 6

Rub the marinade over the chicken pieces and set aside to marinate for 30 minutes.

Step 7

Place the chicken in a large roasting tray and cook for 25 minutes. Set aside.

Step 8

Make the rice:

Step 9

In a medium pot on low heat, heat the oil, then add the onion and cook for 5 minutes, until browned. The darker the onion, the better; the deep brown color of the onion will enhance the color of the final dish.

Step 10

Add the ginger-garlic paste, 3 tablespoons of the pilau masala and the diced potatoes. Cook for a few minutes to ensure the spices are mixed, then add the roasted chicken and 4 cups of water.

Step 11

Bring to a boil, then add the basmati rice and salt and pepper to taste. Simmer on low heat until cooked, about 20 minutes.

Step 12

Make the Kenyan salsa:

Step 13

In a bowl, combine the onion, tomato and cilantro, then add the lemon juice. Season with salt, pepper, cumin and red pepper flakes. Mix and adjust the seasoning as needed.

Step 14

To serve:

Step 15

Serve the chicken pilau with the rice, salsa and ripe banana on the side, if using.

Step 16

Excerpted from THE CONTEMPORARY AFRICAN KITCHEN: Home Cooking Recipes from the Leading Chefs of Africa © 2024 by Alexander Smalls with Nina Oduro Price. Reproduced by permission of Phaidon. All rights reserved.