Kenyan Dinner Feast: Succulent Roasted Chicken and Nutrient-Rich Ugali with Spicy Kachumbari Salad

Allergens

None

Ingredients

• 6 bone
• in chicken pieces (drumsticks and thighs)
• 3 cups maize flour
• 2 cups water
• 1/4 cup olive oil
• Salt and pepper, to taste
• 2 cups diced tomatoes
• 1 cup chopped cilantro
• 1 cup thinly sliced onion
• 1/2 cup chopped green peppers
• 1/2 cup chopped red peppers
• 1 tsp ground cumin
• 1 tbsp lemon juice
• 1 tsp salt, or to taste

Instructions

1. Preheat the oven to 375°F (190°C). Season the chicken pieces with salt and pepper. Heat olive oil in a large oven safe skillet over medium high heat. Sear the chicken pieces until browned on all sides, about 4 5 minutes per side. Transfer the skillet to the preheated oven and roast for 30 40 minutes or until cooked through.
2. Meanwhile, prepare the ugali by mixing the maize flour with water in a large bowl. Knead the dough until it forms a soft and pliable consistency. Divide the dough into 6 equal portions.
3. In a small bowl, combine the diced tomatoes, chopped cilantro, sliced onion, green peppers, red peppers, ground cumin, lemon juice, and salt. Stir well to combine.
4. Once the chicken is cooked, remove from the oven and let it rest for a few minutes. Serve each piece of roasted chicken alongside a portion of ugali and a generous scoop of spicy kachumbari salad.

Chef’s Insight

The combination of succulent roasted chicken, nutrient-rich ugali, and spicy kachumbari salad creates a well-balanced meal that will satisfy your taste buds while adhering to the paleo diet guidelines.

Notes

Ensure that the chicken pieces are fully cooked before serving to avoid any potential foodborne illnesses.