Gluten-Free Kenyan Lunch Feast: Succulent Grilled Chicken with Ugali and Kachumbari Salad
Discover a flavorful and easy-to-prepare gluten-free Kenyan lunch recipe featuring tender grilled chicken, fluffy cornmeal-based ugali, and a vibrant kachumbari salad. This authentic African meal is perfect for a satisfying dining experience at home, with elegant photorealistic image prompts that are Flux/ComfyUI compatible.
Allergens
Gluten-Free, Soy-Free, Nut-Free
Ingredients
- 6 boneless, skinless chicken breasts
- 3 cups maize flour
- 2 cups water
- 1/4 cup vegetable oil
- Salt and pepper to taste
- 2 cups chopped tomatoes
- 1 cup chopped cucumber
- 1 cup chopped red onion
- 1/2 cup chopped cilantro
- 1/2 cup fresh lime juice
- Salt to taste
Instructions
- Prepare the grilled chicken: Season the chicken breasts with salt and pepper, then marinate in your favorite African spice blend for at least 30 minutes. Grill over medium heat until cooked through. Set aside.
- Make the ugali: In a large mixing bowl, combine the maize flour and water to form a dough. Knead until smooth, then cook in a pot with the vegetable oil over low heat for about 10 minutes, stirring constantly, until it forms a stiff dough. Remove from heat and let cool slightly before forming into small, round shapes.
- Prepare the kachumbari salad: In a large bowl, mix together chopped tomatoes, cucumber, red onion, cilantro, lime juice, and salt to taste. Allow the flavors to meld for at least 15 minutes before serving.
Chef’s Insight
Experiment with different African spice blends to create unique flavor profiles for your chicken marinade.
Notes
Serve with a refreshing glass of African soda or fresh fruit juice to complete your meal.