Kuku kienyeji/Kienyeji chicken is free range or organic chicken that is usually more delicious than broilers or layers. It has always been a tradition that whenever we go upcountry to visit our grandma she always packs for us a chicken or two. Either a live chicken or one that has been dried on an open fire. That is why I always look foward to going for those visits because of getting that kuku kienyeji. Back in town, there are vendors who sell organic chicken, which normally is more expensive than broilers or layers. Kuku kienyeji 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 totally delicious with basic add ins.
INGREDIENTS
1 Whole Kienyeji Chicken
1 Onion
2 Tomatoes
2 Tablespoons Tomato Paste
Pinch Salt
2 Pieces Ginger
2 Tablespoons Dried Rosemary
METHOD
Grill chicken a few minutes to dry off the chicken skin. Wash the chicken pieces and add them in the sufuria. Leave the chicken liver aside to cook later
Add salt
Add dried rosemary
Add chopped ginger
All set for some boiling
Pour in water until halfway the sufuria
Stir to mix all the ingredients well
Bring to boil, then cover and simmer on medium high heat
This is the gizzard, traditionally in our culture only men, specifically the man of the house, the husband was allowed to eat. This plus other parts of the chicken like the drimsticks, wings, head, feet women were FORBIDDEN to eat. But times have changed though its still ingrained in us, we find ourselves subconsciously still giving it to dad
Once the chicken has cooked, after around 50 minutes, drain off the broth, add 2 tablespoons oil
Add chopped onions
Add tomatoes
Fry the chicken for a few minutes
Add the tomato paste
Pour the chicken broth back into the chicken
Simmer for several minutes
Add back in the chicken liver. This is put in the last stage of cooking since liver cooks very fast
Cook untim the liver is cooked. Take off the heat and serve with ugali
KUKU KIENYEJI STEW
Prep time: 10 Minutes
Cook time: 35 Minutes
Total time: 45 Minutes
Yield: 4 Servings
Ingredients
- 1 Whole Kienyeji Chicken
- 1 Onion
- 2 Tomatoes
- 2 Tablespoons Tomato Paste
- Salt to taste
- 2 Pieces Ginger
- 2 Tablespoons Dried Rosemary
Cooking Directions
- Grill chicken a few minutes to dry off the chicken skin. Wash the chicken pieces and add them in the sufuria. Leave the chicken liver aside to cook later. Add salt. Add dried rosemary. Add chopped ginger. Pour in water until halfway the sufuria
- Stir to mix all the ingredients well. Bring to boil, then cover and simmer on medium high heat.
- The gizzard, traditionally in our culture only men, specifically the man of the house, the husband was allowed to eat. This plus other parts of the chicken like the drumsticks, wings, head, feet women were FORBIDDEN to eat. But times have changed though its still ingrained in us, we find ourselves subconsciously still giving it to dad
- Once the chicken has cooked, after around 50 minutes, drain off the broth, add 2 tablespoons oil. Add chopped onions. Add tomatoes. Fry the chicken for a few minutes. Add the tomato paste
- Pour the chicken broth back into the chicken. Simmer for several minutes. Add back in the chicken liver. This is put in the last stage of cooking since liver cooks very fast. Cook until the liver is cooked. Take off the heat and serve with ugali
Kuku Kienyeji Stew – FAQs
1. What is kuku kienyeji?
Kuku kienyeji refers to free-range or indigenous chicken known for its rich flavor and firm texture, commonly used in traditional Kenyan dishes.
2. How is kuku kienyeji stew different from regular chicken stew?
It typically uses tougher, leaner free-range chicken, which is slow-cooked longer to tenderize and absorb robust spices and ingredients like tomatoes, onions, garlic, and local herbs.
3. What spices and ingredients are commonly used?
Typical ingredients include garlic, ginger, tomatoes, onions, green chilies, turmeric, coriander, and sometimes local spices like pilipili hoho (Kenyan chili peppers).
4. Can I use regular chicken instead?
Yes, regular chicken can be used, but the flavor and texture will be less intense compared to free-range chicken.
5. What sides go well with kuku kienyeji stew?
Serve with ugali (maize porridge), rice, chapati, or steamed vegetables.
6. How long should I cook the stew?
Simmering for 1.5 to 2 hours or until the chicken is tender is ideal, especially for tougher free-range chicken.
Nutrition Card – Approx. per serving (1 cup stew)
| Nutrient | Amount | % Daily Value (DV) | Notes |
|---|---|---|---|
| Calories | 250–300 kcal | — | Varies with amount of oil used |
| Protein | 25–30 g | 50–60% | High-quality protein from chicken |
| Carbohydrates | 6–8 g | 2–3% | From tomatoes and vegetables |
| Sugars | 3–5 g | — | Natural sugars in tomatoes |
| Fat | 10–15 g | 15–23% | From cooking oil and chicken fat |
| Fiber | 2–3 g | 8–12% | From vegetables and spices |
| Sodium | Moderate | Adjust based on salt used |
Dietary Compatibility & Tips
| Diet Type | Compatible? | Suggestions |
|---|---|---|
| Gluten-Free | ✅ Yes | Naturally gluten-free |
| Dairy-Free | ✅ Yes | No dairy involved |
| Nut-Free | ✅ Yes | No nuts included |
| Low-Carb/Keto | ✅ Yes | High protein, moderate fat |
| Paleo | ✅ Yes | Whole foods, unprocessed |
Serving Tips:
Enhance flavor with fresh coriander leaves and serve hot with ugali or your favorite starch. Add a side of sautéed greens for a balanced meal.
Please note that these values are estimates and can vary based on specific ingredients and portion sizes used. For precise nutritional information, consider using a nutrition calculator with exact ingredient measurements.
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