Kenyan Lunch Delight: Succulent Spiced Chicken Thighs with Creamy Ugali and Tangy Mbaazi Salad

Allergens

Contains no common allergens unless specified.

Ingredients

• 8 boneless, skinless chicken thighs 2 cups cornmeal 4 cups water 1 cup coconut milk Salt and pepper to taste 3 tbsp vegetable oil 1 tbsp ginger paste 1 tbsp garlic paste 2 tsp ground cumin 2 tsp paprika 1 tsp ground coriander 1 tsp ground turmeric 1/2 tsp cayenne pepper (optional) 1/4 cup fresh cilantro, chopped 3 cups mbaazi beans, cooked and drained 1 small red onion, finely chopped 1 bell pepper, finely chopped Juice of 1 lime Salt to taste

Instructions

1. In a large bowl, marinate the chicken thighs with ginger paste, garlic paste, cumin, paprika, coriander, turmeric, and salt for at least 30 minutes. Prepare the ugali by boiling water in a saucepan, gradually adding cornmeal while stirring until thickened. Stir in coconut milk and season with salt and pepper. Set aside. In another saucepan, heat oil over medium high heat and cook marinated chicken thighs until browned on both sides. Add cayenne pepper if desired. Reduce heat to low, cover, and simmer until cooked through. In a large bowl, combine mbaazi beans, red onion, bell pepper, lime juice, salt, and chopped cilantro. Toss to mix. To serve, place a portion of ugali on each plate, top with a chicken thigh, and surround with the tangy mbaazi salad.

Chef’s Insight

Balance flavors and textures with creamy ugali, tender chicken, and tangy mbaazi salad.

Notes

Pair with a crisp Sauvignon Blanc or a fruity red wine.