Kenyan Lunch: Succulent Roast Chicken with Ugali and Kachumbari
Discover a mouthwatering and flavorful Kenyan lunch with this recipe for Succulent Roast Chicken with Ugali and Kachumbari. This Intermediate-level dish will have you exploring the tastes of Kenya while following a Standard diet.
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
- Preheat oven to 375°F (190°C).
- 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.
- Heat oil in an oven safe skillet over medium heat. Sear the chicken on all sides until browned, about 5 minutes per side.
- 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.
- Prepare ugali according to package instructions and serve alongside the roasted chicken.
- 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.