I’m always in search of the perfect kienyeji chicken recipe, so Tuesday this week was one of those days. I had a whole chicken in the fridge and I wasn’t quite sure of how to prepare it. After shooting down several ideas I finally had an epiphany so I phoned my grandmother. Every time I have had chicken while on a visit to the country side it has turned out to be utterly delicious so I figured who better to ask for the recipe other than her. After a few struggles coining some words in my mother tongue I managed to get the recipe 🙂 This recipe is pretty simple and you need less than a handful of ingredients. It is ideal for kienyeji (road runner) chicken.
1 whole kienyeji chicken cut into pieces
4 medium sized onions sliced
1 tablespoon cumin seeds (optional)
Salt to taste
2 tablespoons vegetable oil.
In a sufuria add chicken, onions, cumin seeds and sprinkle the oil. Cover and cook over medium heat. Generally this recipe is very hands off. Let the chicken cook for about 45 minutes, stirring occasionally. At first, there will be soup out of the chicken, which is good since it will aid in cooking the chicken. About 30 minutes into cooking, the liquid will start to reduce. The aim is to ensure the soup reduces completely and the chicken will brown lightly. Remove from heat when the chicken is completely cooked. Serve with oven roasted paprika potato wedges similar here and some stir fried veggies. The chicken, enjoy. Delicious does not even begin to describe this chicken, Hubby ate almost half the chicken. I guess it’s safe to say we have a recipe.
Next time, I’ll use even more onions.