KUKU KIENYEJI STEW

Kuku kienyeji/Kienyeji chicken is free range or organic chicken that is usually more delicious than broilers or layers. It has always been a tradition that whenever we go upcountry to visit our grandma she always packs for us a chicken or two. Either a live chicken or one that has been dried on an open fire. That is why I always look foward to going for those visits because of getting that kuku kienyeji. Back in town, there are vendors who sell organic chicken, which normally is more expensive than broilers or layers. Kuku kienyeji has a much darker flesh that gets an intense flavour after cooking. With this kienyeji chicken, you do not need to add too many ingredients or even spices because its totally delicious with basic add ins.

INGREDIENTS

1 Whole Kienyeji Chicken
1 Onion
2 Tomatoes
2 Tablespoons Tomato Paste
Pinch Salt
2 Pieces Ginger
2 Tablespoons Dried Rosemary

METHOD

Grill chicken a few minutes to dry off the chicken skin. Wash the chicken pieces and add them in the sufuria. Leave the chicken liver aside to cook later

Add salt

Add dried rosemary

Add chopped ginger

All set for some boiling

Pour in water until halfway the sufuria

Stir to mix all the ingredients well

Bring to boil, then cover and simmer on medium high heat

This is the gizzard, traditionally in our culture only men, specifically the man of the house, the husband was allowed to eat. This plus other parts of the chicken like the drimsticks, wings, head, feet women were FORBIDDEN to eat. But times have changed though its still ingrained in us, we find ourselves subconsciously still giving it to dad

Once the chicken has cooked, after around 50 minutes, drain off the broth, add 2 tablespoons oil

Add chopped onions

Add tomatoes

Fry the chicken for a few minutes

Add the tomato paste

Pour the chicken broth back into the chicken

Simmer for several minutes

Add back in the chicken liver. This is put in the last stage of cooking since liver cooks very fast

Cook untim the liver is cooked. Take off the heat and serve with ugali

KUKU KIENYEJI STEW

Recipe by Mulunga Alukwe

Prep time: 10 Minutes

Cook time: 35 Minutes

Total time: 45 Minutes

Yield: 4 Servings

Ingredients

  • 1
    Whole Kienyeji Chicken
  • 1
    Onion
  • 2
    Tomatoes
  • 2 Tablespoons
    Tomato Paste
  • Salt
    to taste
  • 2 Pieces
    Ginger
  • 2 Tablespoons
    Dried Rosemary

Cooking Directions

  1. Grill chicken a few minutes to dry off the chicken skin. Wash the chicken pieces and add them in the sufuria. Leave the chicken liver aside to cook later. Add salt. Add dried rosemary. Add chopped ginger. Pour in water until halfway the sufuria
  2. Stir to mix all the ingredients well. Bring to boil, then cover and simmer on medium high heat.
  3. The gizzard, traditionally in our culture only men, specifically the man of the house, the husband was allowed to eat. This plus other parts of the chicken like the drumsticks, wings, head, feet women were FORBIDDEN to eat. But times have changed though its still ingrained in us, we find ourselves subconsciously still giving it to dad
  4. Once the chicken has cooked, after around 50 minutes, drain off the broth, add 2 tablespoons oil. Add chopped onions. Add tomatoes. Fry the chicken for a few minutes. Add the tomato paste
  5. Pour the chicken broth back into the chicken. Simmer for several minutes. Add back in the chicken liver. This is put in the last stage of cooking since liver cooks very fast. Cook until the liver is cooked. Take off the heat and serve with ugali

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