The Kuku Kienyeji has its origin from Kenya. If you don’t already know, Kuku Kienyeji/Kienyeji Chicken is a free-range or organic chicken that’s usually more delicious than broilers or layers.
In Nigeria, the Kuku Kienyeji chicken is referred to as the Native Chicken (Adiye Oko). It is more expensive than broilers or layers and has a much darker flesh that gets an intense flavour after cooking.
With this Kienyeji chicken, you do not need to add too many ingredients or even spices because its delicious with basic add-ins.
Ingredients for making Kuku Kienyeji
- 1 whole kienyeji chicken
- 1 onion
- 2 tomatoes
- 3 tbsp tomato paste
- 3 ginger
- 2 tbsp dried rosemary
- Pinch salt
- Vegetable oil
- Wash the chicken pieces after drying the skin over an open fire
- Add chicken to the pan except for the chicken liver, set it aside. Add salt to the pan, add dried rosemary, chopped ginger
- Mix the chicken and spices
- Pour in 3 cups water, mix well
- Boil chicken until tender
- In some parts of Africa, only men are allowed to eat gizzards. It is seen as a taboo for a woman to eat gizzards.
- Drain the broth from the chicken set aside for later. Add a tablespoon oil in the chicken, fry
- Add chopped onions, tomatoes
- Cook until tomatoes softened, add tomato paste, fry
- Pour back in the chicken broth, add in the liver you set aside. It’s cooked last because it takes a much shorter time to cook
- Simmer gently until the liver cooked. Serve