This recipe for making kuku kienyeji stew is simple and wholesome. And because ’tis the season… I prepared it to go along with the chapatis, rice, mukimo, pilau et. al 😉
If you are anything like me, it is highly unlikely that you will come across a broiler chicken during holiday festivities. So it’ll come in handy to be able to put together a kuku kienyeji stew in no time! Here’s what you need:
1 Red onion
1 Green capsicum
3 small Carrots
1/2 cup Green peas
4 small Potatoes
3 cloves of Garlic
Ginger to taste
1 tbsp Soy sauce
Salt to taste
3-4 tbsp Vegetable oil
Black pepper to taste
Sage to taste
Begin by boiling the chicken until it’s cooked and tender. Drain out the stock and set aside.
Next, boil the green peas and then blanche them.
Now place the tomatoes in hot water for 10 minutes then peel the skin off.
Heat 3 table spoons of vegetable oil in a skillet and place the chicken in it. Cook until lightly browned then remove and set aside. In the same skillet, place the onions and then the garlic and ginger. Saute until the onions are translucent then add the chicken.
Drizzle 1 tablespoon of soy sauce and lightly sprinkle sage. Stir and add the tomatoes. Continue stirring under medium heat as the tomatoes dissolve. Pour in the chicken broth and stir it in.
Add the potatoes and allow to cook for 10 minutes.
Introduce the carrots and capsicum. Slowly add some chicken stock and leave to cook for 15 minutes. Take the pre-cooked green peas and add them to the stew. Season with salt and black pepper. Allow to simmer for 10 minutes.
Finally, the kuku kienyeji stew is ready to serve!
And just to make sure your festive dishes remain healthy and balanced, always remember to serve up the greens too 😉 .
Share this recipe with your friends and be sure to reach out to me on social. Also, let me know in the comments below, what other recipes you would like to see on the blog 🙂
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