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Kienyeji (free-range chicken stew): recipe illustration
Meat

Kienyeji (free-range chicken stew)

Kienyeji is a free-range chicken stew slowly simmered in a sauce of onion, tomato and spices. The meat is tender and the sauce fragrant, a classic of Kenyan family meals.

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Ingredients

Ingredients

Sauce

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the chicken pieces and pat them dry. Season them with salt, pepper and turmeric.
  2. Heat the oil in a large casserole and brown the chicken on all sides, 8 to 10 minutes. Set aside.
  3. In the same casserole, fry the sliced onions for 8 minutes until translucent and lightly golden.
  4. Add the grated garlic and ginger, then the diced tomatoes and the purée. Let it cook down for 5 minutes.
  5. Return the chicken to the casserole, add the paprika and about 300 ml of hot water.
  6. Cover and simmer gently for 40 minutes, stirring now and then, until the meat is tender and the sauce clings.
  7. Sprinkle with chopped coriander and serve hot with ugali or rice.

Variations and tips

Spicy version. Add a whole green chilli at the start of cooking to flavour the sauce without making it too hot.

With what's easy to find. If free-range chicken is hard to find, use supermarket free-range chicken or chicken thighs, and reduce the simmering time to 30 minutes.

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Original Ecomely recipe.