Free range kienyeji (Slaughtered & Dressed)

Free range kienyeji (Slaughtered & Dressed)

KSh1,100

Kienyeji Chicken Slaughtered and dressed, Fresh and juicy Kienyeji Chicken (weight around 1300g-1600g). Used for curry and BBQ etc. Price per bird. For special requirements or cuts, you can select an option from options available or add comments at the end when you checkout in the message box. Buy and get it delivered in Nairobi today.

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Kienyeji Chicken (Kuku)

Kienyeji chicken (organic chicken or country farm chicken) slaughtered and dressed. Fresh and juicy Free – range Kienyeji chicken (weight around 1300g-1600g). Used for curry and BBQ etc. Price per bird. For special requirements or cuts, you can select an option from options available or add comments at the end when you check out in the message box.

Try this Recipe below from Kaluhi’s Kitchen to make your Kienyeji Chicken.

Kuku kienyeji  refers to chicken that have not been bred or raised on commercial feeds but are left to feed on whatever they find around; free range chicken (Organic Chicken). Their meat can be a bit tough, but when cooked well, it literally slides off the bone. It is all about technique. Its meat is very lean and slightly darker in color compared to broiler. The taste is also more wholesome.

Kienyeji chicken Stew Ingredients

  • 1 large onion, diced
  • Salt and freshly ground black pepper
  • 1 Whole kienyeji chicken
  • 4 chopped tomatoes
  • 1 tablespoon tomato paste
  • 1 large green bell pepper diced
  • 1 bunch chopped fresh coriander
  • 5 cloves of garlic
  • 1 teaspoon of black pepper

Kienyeji Chicken Stew Preparation

Take your juicy Kienyeji chicken that you’ve bought from dial a kuku (Slaughtered and dressed.).

There after, chop your Kienyeji chicken into sizable pieces and put it to boil until the meat is tender. Kuku kienyeji takes a bit longer to get cooked compared to dial a kuku whole chicken broilers. You can also use a pressure cooker if you want to cut down on time taken to get it boiled. You will know that it is ready when it begins to slightly slide off the bone. Do not go too extreme as the chicken will turn into shreds.

The magic

In a separate sufuria (saucepan), saute your onions, black pepper, garlic  and half of your until they are soft. To this add your tomatoes, the remaining bell peppers and the tomato paste and let this saute for about 5 minutes.  To prevent your tomatoes from sticking to the pan and to create a thick sauce as the base of the chicken, add 1/4 cup of water or vegetable stock to this. Always add a bit at a time, never flood with water the kienyeji chicken as the stew will be too light. You can also add some white wine for that extra flavor kick.

Let this simmer on low heat so that all the flavors sink, amalgamate in and the kienyeji chicken tenderizes even further. The kienyeji chicken will attain a beautiful into a stew consistency after about 8-10 minutes. In our home, we boil our kuku kienyeji with some Munyu Musherekha, which not only amplifies the flavor but also further tenderizes it. We also add some during the stewing process, just a couple of tablespoons to really bring out it’s flavor.

Side note

I know you may be thinking, what on earth is Munyu Musherekha?!! Let me explain:

***

Sherekha is a salt which also doubles up as a tenderizer widely used by Luhya people to add flavor and make certain foods softer or more tender. It is made from the ashes of burnt sun-burned dried bean pods or sun-dried matoke peels. The ash is then put in a perforated tin with some water and left undisturbed. The water drains through the perforated tin without debris but contains a lot of the sought after sour taste and alkalinity.

The resultant liquid is the musherekha. To tenderize, our kuku kienyeji (and kunde and sometimes meat too), we boil it with it. It is not compulsory, but makes a world of difference when used. In my opinion, it is a MUST HAVE for every kitchen.

***

The finish..

Add your finely chopped coriander mix it in then take it from the heat immediately after. I like my kuku kienyeji with very little spices, and just fresh herbs so that the natural sweetness of the meat can stand out and shine through. This is one kind of meat that needs very little for it to be delicious.

After you are done, ladle the stew into serving bowls and serve.

How delicious does this look…. This would be absolutely fantastic with some rice or hot ugali or with your favorite starch. Besides this chicken stew dish, you can also check out my other chicken recipes: 3 spice golden fried chicken, & spice and crunch tender chicken wings

You can also use this exact recipe with a whole chicken cut up into pieces. Also, try this with some white wine and tell me how it tastes 🙂 🙂

Cheers!

Weight 1.5 kg
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