Succulent Kenyan Dinner: Grilled Maasai Chicken Thighs, Ugali, Sukuma Wiki & Coconut Rice Pilaf
Discover this exquisite Kenyan dinner recipe featuring tender grilled Maasai chicken thighs, perfectly cooked ugali, nutritious sukuma wiki, and aromatic coconut rice pilaf. Perfect for culinary enthusiasts seeking a mouthwatering blend of flavors, textures, and presentation, this advanced level dish will transport your taste buds to Kenya with every bite.
Allergens
Contains gluten, milk, and coconut.
Ingredients
- 4 Maasai chicken thighs, skin
- on, bone
- in
- 2 cups ugali flour (maize meal)
- 1 bunch sukuma wiki (collard greens), washed and chopped
- 1 cup coconut rice pilaf
- Salt, to taste
- Black pepper, to taste
- Olive oil
- Water, as needed
Instructions
- Begin by preparing the Maasai chicken thighs. Season both sides of each thigh with salt and black pepper, to taste. Heat a grill or grill pan to medium high heat and cook the chicken thighs until they reach an internal temperature of 165°F (74°C). Allow the chicken to rest for a few minutes before slicing.
- Next, prepare the ugali. In a large bowl, combine ugali flour with water, starting with 1 cup of water and adding more as needed until a dough forms. Knead the dough until it is smooth and pliable, then boil in water for 20 25 minutes until it reaches a soft, porridge like consistency. Serve alongside the chicken.
- Steam the sukuma wiki over boiling water for 8 10 minutes or until tender. Season with salt and pepper to taste.
- For the coconut rice pilaf, combine uncooked rice, water, and a pinch of salt in a saucepan. Add coconut milk, bring to a boil, then reduce heat to low and cook until the rice is tender and has absorbed all the liquid.
Chef’s Insight
Use freshly ground ugali flour for the best texture and flavor.
Notes
Adjust cooking times as needed to achieve the desired doneness for each element of the dish.