Delightful Kenyan Gluten-Free Dinner Feast: Spicy Chicken Sukuma Wiki Stir-Fry & Mashed Ugali Balls

Allergens

Dairy (Milk)

Ingredients

• 1 lb chicken breast, cubed 2 cups collard greens, chopped 1 cup maize flour 3/4 cup milk Salt and pepper to taste 2 tbsp vegetable oil 1 onion, finely diced 2 cloves garlic, minced 1 tsp ginger, grated 1 tsp ground cumin 1/2 tsp paprika 1/4 tsp cayenne pepper (optional) Fresh cilantro for garnish

Instructions

1. Prepare the chicken by cubing it into bite sized pieces and season with salt and pepper to taste. Set aside.
2. In a large skillet, heat 1 tbsp of oil over medium heat. Add onions, garlic, and ginger, sautéing until fragrant and translucent.
3. Stir in cumin, paprika, and cayenne pepper, cooking for another minute to release the flavors.
4. Add the chopped collard greens to the skillet, stirring well to coat them with the spices. Cook for 5 minutes, until wilted but still vibrant green.
5. In a separate bowl, mix together maize flour and milk to form a dough. Knead until smooth and pliable.
6. Roll the dough into small balls, approximately the size of a golf ball, and set aside.
7. Add remaining oil to a separate pan and heat over medium high heat. Once hot, add the seasoned chicken pieces and cook until browned and cooked through.
8. To serve, place a bed of collard greens on each plate, top with chicken, and surround with mashed ugali balls. Garnish with fresh cilantro for an extra burst of flavor and color.

Chef’s Insight

The combination of spicy chicken and creamy mashed ugali balls creates a delightful balance of flavors and textures that will have you coming back for more.

Notes

Be sure to mix the mashed ugali dough well to avoid any lumps in the final dish.