Kenyan Lunch Delight: Spicy Chicken Stew with Ugali and Sukuma Wiki
Discover an exotic and satisfying Kenyan lunch recipe that combines mouthwatering spicy chicken stew, creamy ugali, and nutritious sukuma wiki. This flavorful meal is perfect for Paleo diet enthusiasts and will transport your taste buds on a journey through Kenya with every bite.
Allergens
Gluten-Free, Dairy-Free, Nut-Free
Ingredients
- 4 boneless, skinless chicken thighs
- 1 cup ugali flour (maize meal)
- 2 cups water
- Salt, to taste
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 medium tomato, diced
- 1 cup kale, finely chopped
- 1 teaspoon cumin powder
- 1 teaspoon paprika
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup chicken broth or water
- Fresh cilantro leaves, for garnish
Instructions
- In a large saucepan, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until softened and fragrant, about 3 minutes.
- Stir in the tomato, cumin powder, paprika, ground black pepper, salt, and cayenne pepper (if using). Cook for another minute to allow the spices to mingle and release their flavors.
- Add the chicken thighs to the saucepan, submerging them in the spice mixture. Pour in the chicken broth or water, ensuring the chicken is completely covered. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 25 minutes, or until the chicken is cooked through.
- While the chicken stew is simmering, prepare the ugali. In a medium saucepan, combine the ugali flour with 1 1/2 cups of water over low heat. Stir constantly to avoid lumps and cook for about 5 7 minutes or until the mixture thickens into a dough like consistency. Remove from heat and let it cool slightly before kneading it into a smooth ball. Slice the ugali into two equal portions.
- In another pan, quickly blanch the kale in boiling water for about 1 minute, then drain and set aside.
- Once the chicken is cooked through, remove it from the saucepan and shred using two forks. Return the shredded chicken to the stew and stir well. Adjust seasoning if needed.
- Plate the dish by placing a portion of ugali on each plate, scooping the chicken stew over it, and garnishing with sukuma wiki and fresh cilantro leaves.
Chef’s Insight
The combination of spices in this recipe brings out the true essence of Kenyan cuisine. Don't be afraid to experiment with different heat levels according to your taste preferences.
Notes
To ensure an authentic Kenyan lunch experience, be sure to use Kenyan ingredients when possible.