Kenyan Lunch: Succulent Roast Chicken with Ugali and Kachumbari

Allergens

Wheat (in ugali)

Ingredients

• 1 whole chicken (3
• 4 lbs)
• 2 tbsp vegetable oil
• 1 tbsp paprika
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground ginger
• Salt and pepper, to taste
• Ugali (cornmeal) for serving
• Kachumbari salad (diced tomatoes, onions, peppers, cilantro) for serving

Instructions

1. Preheat oven to 375°F (190°C).
2. In a small bowl, mix paprika, cumin, coriander, ginger, salt, and pepper. Rub the spice mixture onto the chicken, making sure it's evenly coated.
3. Heat oil in an oven safe skillet over medium heat. Sear the chicken on all sides until browned, about 5 minutes per side.
4. Transfer the skillet to the preheated oven and roast for 20 25 minutes or until the internal temperature reaches 165°F (74°C). Let rest for 10 minutes before carving.
5. Prepare ugali according to package instructions and serve alongside the roasted chicken.
6. In a separate bowl, mix together tomatoes, onions, peppers, and cilantro to create kachumbari salad. Serve on the side of the chicken and ugali.

Chef’s Insight

The combination of flavors and textures in this meal truly represents Kenyan cuisine, making it an excellent choice for those looking to explore new tastes.

Notes

Be sure to use fresh ingredients for the best taste and texture.