Easy delicious kienyeji chicken recipe the Luhya way
To prepare kienyeji chicken the Luhya way we learn the easiest recipe that highlights all the key steps to the perfect free range chicken. Feel free to add your own twist, at each step and of course some love.
Ingredients
- 1 whole kienyeji chicken See article above for tips on how to pick the right chicken.
- 1/2 cup Munyu Musherekha Refer to the article on how to best use omunyu mushelekha.
- 1 teaspoon Salt to taste
- 4 Big Tomatoes To saute the kienyeji chicken as seen in the video.
- 2 Big Red Onion To saute the kienyeji chicken.
- 1 bunch corriander To garnish your dish. (optional) Remember most wazees like their food as palin as can be
Instructions
- In a pot, add water to a level that's 3 incjes above the dressed chicken. Add some salt and munyu musherekha if particularly tough. Kindly refer to the article on the other timings of using mushelekha.
- Bring to a boil until the chicken is soft. Drain any excess water once soft and keep it for later.
- Under high heat, let the chicken fry in its own fat. Only add cooking oil if the chicken was not oily.
- Still under high heat, add your chopped onions and fry until well cooked through.
- Reduce the heat and then add tomatoes and cook them through. Let the kienyeji chicken absorb the flavours of the pot, tomatoes and onions.
- Add the chicken broth saved from above and let it cover the meat to a level 3 inches above. Let it simmer until the soup just barely covers the chicken.
- Add dollops of mushelekha for an extra punch of flavor and let it cook through for 10 to 15 minutes under low heat.
- Serve and garnish with chopped coriander.
Video
Notes
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