GARLIC GINGER WHOLE FRIED CHICKEN

Last day of March and what better way to end it than with guess what, chicken! It feels like March has been chicken month, that should be a thing honestly. I enjoyed cooking chicken wings for the first time which was fun. As we say goodbye to the month of March, I have something that I can say I have achieved. Nairobi Kitchen's Youtube channel went live! 🤗🤗🤗 (does happy dance)... It is something that I have always wanted to do which I kept postponing because of not having this and that... which I still don't have anyway, but I decided it is never going to be perfect. Waiting for things to align will be a regret I do not want to have. So I went for it, so today I have 048 subscribers and who knows next time I'll be writting about 480K subscribers 😍! The reception I have received has been awesome and I'm very grateful for that. Still doing the shooting and editing on my own, and I'm still learning so it really is fun. I cannot believe it is the end of March already, we are heading to almost half the year! All I can say is that I love sharing my recipes with you and look foward to more deliciousness! Happy New Month tomorrow!

OREGANO GARLIC BEEF LIVER

Beef liver is one of my favorite meals. I know most of my friends who do not like liver, some because of the taste or some say it is hard and too rubbery. I guess people have different experiences with liver, or it might be that their first experience of eating liver was not that exciting. Liver is a soft meat that if you over cook that is when it becomes rubbery and soggy. To get rid of the toughness which is because of the membrane, peel it away before slicing so that you are left with the meaty part. I love stir fry liver because it not only tastes better, but the stir fry process gives the meat a sort of crispy texture and perfect crunch. This recipe will have you licking your fingers and making it over and over again. Adding spices to liver gives this liver a fantastic, spice delicious taste. Enjoy with some rice, pasta, chapati but best had with Ugali

QUICK AND EASY MINCED BEEF STEW

Whenever I am hungry, I like to whip up something that is quick and easy. That's where this minced beef stew comes from. Luscious, thick, filled with layer after layer of flavor and texture. I mostly cook minced beef for eating with spaghetti or pasta but today I wanted to have it with rice. Whether it be plain rice, pilau or fried rice, you will love this recipe. Make the minced beef spicy with some paprika, cayenne or chili pepper. 

BALSAMIC GARLIC PEPPER CHICKEN

I always see pre-marinated chicken in the freezer section of supermarkets and I have always wanted to give it a try. I usually marinate my own chicken but I wanted something new so this was going to be my plan. I forgot to ask what the marinade ingredients were but the pack was labeled Chicken Boston Barbecue. Well, well, well, this chicken was gonna take me to Boston! Hehe! Anyway, I decided not to add too many condiments since the chicken was already marinated. I was pleasantly surprised when I started searing the chicken the aroma that filled the chicken was just wow! I wanted to add some color with some red onions and green bell peppers. They added a touch of freshness and crisp. I shallow fried the chicken to make sure that I did not loose the flavours in the marinade, that I forgot to ask 🤣, bottom line is, I looooooved the chicken!

DRY FRY PORK KENYAN STYLE

D.E.L.I.C.I.O.U.S exactly what describes this quick and easy pork fry. I love that you do not need a lot of ingredients to make it because pork has its own fat that you can cook with to have lots of flavour. I have eaten pork in some restaurants but I can say with all authority that none of them beats this one. I have been following Jamie Oliver's Quick and Easy meals, which kind of inspired this pork recipe. His meals are quick and easy just like the name for his channel series describes and they only have 5 ingredients! Pork is my second best white meat, after chicken, my fave! Maybe after this recipe, pork will bump up to number one 😉

5 WAYS TO GET SOFT LAYERED CHAPATI - PLEATS METHOD

My chapati journey has been a long one to say the least. As much as I love to cook chapati nowadays, I woke up one day at 2am in the morning and cooked chapati because I had a chapati craving, it has been a growth curve for me. Growing up in an African setting, knowing how to cook is not a luxury or a maybe-you'll-learn-to-cook kind of thing. It is a REQUIREMENT! You were thrown into deep waters and you had to learn to swim or survive in the kitchen. So back to chapati lessons. Whenever mom would cook, she'd require us to sit and watch her cook and learn because "kesho ni wewe utapika" (tomorrow is your day to cook). Cooking chapati was a chore we all hated but after a while I think I was the only one who actually enjoyed being in the kitchen. So we would cook and the chapatis would turn out shapeless and hard as biscuits! Complaining hoping mom would take over since we had butchered the chapatis, she would wave her finger at us "hizo chapati ngumu na shapeless ndio tutakula tuu!" and tell us we would all eat those chapatis until we learnt. Needless to say, we enjoyed the chapatis as they were until it was no longer a chore, for me at least, my sister still hates cooking chapati she would rather eat rice or noodles. For me the secret to making soft chapati is hot water, you start off nu kneading with a spoon before the water cools off then use hands to knead until smooth. For this process however you need warm water to knead flour because the dough becomes too soft if water is too hot. The DOUGH is what makes a GOOD chapati, get that right and you will enjoy making delicious soft chapati. So lets get on with it.

ONION CARROT CHICKEN STIR FRY

I don't think I will ever get enough of chicken. The luhya in me will not allow me to do that, hehehe! Apart from being delicious, there are so many ways to prepare that it never gets boring at all. My favourite way to make chicken is baking but lately am loving stir fry marinated chicken. The flavours are just awesome and mastered to perfection. Marinating chicken in spices and sauce will leave you with the best tasting chicken that there will be no leftovers! Your family will love this dish and will be requesting for it almost daily. If not, are they really your family? 🤣😋

CHICKEN BREAST AND CHICKEN THIGHS STIR FRY MIX

After giving you sugar rushrush for 7 days I thought I should give you something delicious and you know me, I love me some chicken! I have cooked chicken breasts and chicken thighs separately so I decided to do a mash up of the two. I love marinating my chicken before cooking, this gives the dish a fabulous aroma and taste. This simple few ingredients marinade is perfect for any meat dish. Spices and sauces are great for marinating, you can also add garlic or ginger to it too. A delicious chicken dish that takes no effort but pumped up with warm spices. Have it for lunch or even dinner to share with family, friends or your Beau.

UGALI CROUTONS

Ever wondered what to do with left over Ugali, well, why not make croutons out of them? For your salads and soups!

TERIYAKI CHICKEN THIGH VEGGIE STIR FRY

I love chicken marinated in any type of sauce but my very favorite is Teriyaki sauce or marinade that gives the chicken a fantastic vibrant taste. Teriyaki is not really the sauce but a cooking technique used in Japanese cuisine in which foods are broiled or grilled with a glaze of soy sauce, mirin, and sugar. The word teriyaki derives from the noun teri, which refers to a shine or luster given by the sugar content in the tare, and yaki, which refers to the cooking method of grilling or broiling. Traditionally the meat is dipped in or brushed with sauce several times during cooking.The tare is traditionally made by mixing and heating soy sauce and sake (or mirin) and sugar (or honey). The sauce is boiled and reduced to the desired thickness, then used to marinate meat, which is then grilled or broiled. Sometimes ginger is added and the final dish may be garnished with spring onions. Overtime there have been many variations of the teriyaki sauce as more and more ingredients are added to it to suit the tastes and preferences of different people.

UGALI STUFFED ENERGY BALLS

Christmas is just around the corner and I cannot believe it! Okay enough excitement. Today's recipe is something I have been playing with in my head . I cant believe it actually turned out so great. Kenyans do love their Ugali so I kept thinking how I can make it into a savory sort of snack but still mantaining its authenticity.

HOMEMADE FRESH CARROT PASTA DOUGH

I love homemade food, so fresh, so fun to make and let's not forget healthy too. Pasta has always been my favourite dishes to whip up anytime I am craving comfort food. I made the first pasta dough that turned out great and I knew I would be making other flavours. Only four ingredients and you have this delicious pasta dough. It really does not take up much of your time and in the end you have this amazing batch of pasta dough that you can use for several meals. To make it even more healthy you can your wholewheat flour which h will give the pasta a lovely texture and flavour. Making carrot pasta dough is a cheats way of adding veggies into your diet. This is also a fun way to include the kids in making thus carrot pasta dough. You can choose to make fetuccini pasta, ravioli, or linguini pasta the ideas are endless! Have it fresh or dry it out first then make delicious meals out of the pasta. A great soul food right there.

CHICKEN KORMA

It's no lie that I love chicken, in all its form and glory, whether fried stewed or even baked, I could eat, eeeeat chicken all day 'er day! I had lamb korma at one time at the Radisson Blu Larder Restaurant in Nairobi and I knew I had got try out the recipe with chicken, hence today's delicious recipe was born...a few months later but oh, well, it's here!  Chicken Korma has so many varieties that you can decide to make it your own, if you love more heat then just add more spices and green chilies. I like my curries a little milder so I skipped the green chilies, which did not take away from the tastiness of the dish. I promise you the aroma that was coming out of my kitchen as I made this dish was just heavenly! This chicken Korma is nutty, creamy and oh so decadent that you can literally down a whole bowl all by yourself, without any accompaniment. Don't take my word for it, you simply must try this  chicken korma dish. Have it your way!

HERB CRUSTED AVOCADO STUFFED CHICKEN BREASTS

Ever looked at food and you wish you could just freeze it up so you can always look at it and admire it? Well,  I did, this amazing chicken, for a few seconds anyway, then I devoured it! Yap, that's how delicious this herb crusted, pan fried chicken breast was. Chicken should never be boring, whether cooking for one or the whole family. I love how amazing chicken always is no matter which style of cooking you decide to use. It being #AvocadoAugust of course Avocado had to feature in. I didn't want just to make a chicken avocado salad, I wanted something amazing! And amazing it was! I used my homemade Italian dressing to get that crunchy crust on the outside while the inside was moist sang juicy. Who knew chicken and avocado could be such an amazing combo!

BALSAMIC HONEY GLAZED CHICKEN THIGHS

To say that I love chicken is an understatement! Chicken is THE dish that I would eat every day if I could! Fried, baked, stewed, boiled, curried, so many options to choose from. As you can see I have a few chicken recipes on Nairobi Kitchen. I made this Indian chicken dish that was a total hit with everyone. Chicken has so many parts that you can cook individually or even mix them up. From chicken breast to drum sticks to chicken wings to chicken thighs and even whole chicken. I loved my weekend chicken curry that was full of delicious spices and aroma. Marinating chicken or any meat for that matter intensifies the flavour making the dish extra special and truly have that out of this world taste in your mouth. You can marinate the chicken in wet or dry marinade ingredients depending on how you want to cook. Dry rubs would be great for when you want to grill the chicken whereas wet marinades work great for when you want to fry or even bake the chicken.  Vinegar gives the chicken a tangy flavour whereas honey adds that sweetness therefore balancing out the flavours.

PIZZA SERIES - THE PIZZA TOPPINGS: CUCUMBER ONION PIZZA

Today marks the last of my homemade Pizza Series! I started with the most crusty yet soft Pizza dough and followed it up with a delicous thick Pizza Sauce! I decided to go with simple toppings for first ever homemade Pizza,  Cucumber and Onion. I know the combination may sound crazy or even weird but it worked out great. When it comes to making Honemade Pizza, the world is your oyster and you are only limited to your creative mind. I love how endless the choices for amazing Pizza are. A little confession I have, I was going for a Zuchinni Onion Pizza but wrongfully picked Cucumbers! That ever happened to you? You go for one ingredient and end up picking a different one? lol! This Pizza is totally delicious and simple and "healthy" did I mention delicious! 

PIZZA SERIES - THE PIZZA SAUCE

Today continues my Pizza Series where we began with the Best Chewy Yet Crusty Pizza Dough and now comes the Pizza Sauce. If you want to keep the authentic flavor of your homemade pizza that you are after, making your own Pizza Sauce is the way to go. Pizza Sauce is what gives the base of the Pizza that much needed moisture so that the Pizza is not dry, the sauce also ensures that all those yummy toppings that you chose for your pizza do not burn. This Pizza Sauce  recipe is packed with flavor, spice and freshness that you will not get from a store bought sauces. Pizza Sauce greatly compliments your toppings by making the Pizza Juicy and delicious. I made a chunky Pizza Sauce because I wanted to taste the different textures that the elements used in the sauce had to offer. If you love a finer Pizza Sauce you can toss the sauce into a food processor or blender, add a tablespoon of water and blend to your desired consistency. The best part about making this Pizza Sauce is that you can prepare it ahead of time and freeze it up for when you are ready to use it! Join me next week as we now make the Pizza Toppings, can't wait!

PIZZA SERIES - THE PIZZA DOUGH

I'm starting a Pizza Series where I get to make all the elements that go in creating a homemade pizza, from the dough, sauce up to the toppings. Today we begin with the Pizza Dough. There is nothing as good as making your own Pizza! You not only get to have healthy options but you get to have your favorite toppings on your Pizza. And the first place to start is making the pizza dough. Only a few ingredients and you get the perfect Pizza dough to make delicious Pizza at home. And what is Pizza without the perfect crust. The crust should be chewy and yet crispy. With making your own Pizza dough, you can choose to have a very thin crust or a thick crust, and the cheese, you can smear with as much as you want, nobody ever says no to more cheese, is there? There is no need to be overwhelmed about making your own Pizza dough crust. Do.Not.Be.Afraid.Of.Yeast. Yeast is your friend, most people do not like using it but it is quite simple. The only problem you might have is if the yeast has lost its activity or expired. Always check the expiration date of yeast to prevent being disappointed when making your dough. Yeast is a living organism and as such if you do not bake often, buy small yeast packages that you use once instead of storing for longer periods. To get a thick crust make 10 inch pizza but if you want a thinner crust  that will be crispier make a 12 inch pizza with half the dough. You can decide to bake two Pizzas or refrigerate one to use at a later date. Making your own Pizza dough gives you endless possibilities when it comes to toppings so why not create your own deliciousness right at home? Let's meet again next week as we go to part two of my Pizza Series- the Pizza Sauce!

PAPRIKA GARLIC BEEF LIVER

Happy Valentines' Day my Lovelies!! Whether you are celebrating it or not, it's a beautiful day to be alive and what counts is that you love yourself first and then all other 'loves' will follow. So I know everyone is doing or expecting red this, red that, or mostly just desserts. Now is usually the time to impress with the latest desserts and appetizers but I beg to digress a little. Don't get me wrong I do love Valentines' Day whether I'm celebrating it with someone special or I'm alone, there is always that ka-magic that fills the early morning of February the 14th! Most people do no like beef liver so this is an easy way to make it more appealing since you get all those flavors infused into the liver. The secret to making the best beef liver is not to over cook or under cook it. If you under cook it, it becomes chewy and rubbery. If you overcook it it will become soggy and tasteless, so balance is key here.You can even fry it up with just cooking oil, add some garlic, salt and your favorite spice and you are good to go. I have come to love beef liver that I would not mind having it twice in a row. A simple dish that will have you licking your fingers and asking for more. Beef liver is not only delicious but filled with plenty of nutrients. Liver contains large amounts of high quality protein, a form of iron that is easily absorbed into the body, it has Vitamins which include Vitamin B, A and B12, there are significant amounts of folic acid and minerals like zinc, copper, phosphorous among others. As you can see you won't just be filling up with amazing food but getting the benefits that beef liver carries.... and that is our goal for 2018, eat more healthy food! Cheers to an amazing Valentines' Day Lovelies 💋🍷🍸🍹🍻

COCONUT CHAPATI

I think if I had my way I would eat chapati every day of my life for the rest of it. Somehow Chapati never gets old! I always find ways to make Chapati that much more delicious and addictive, not that it needs any upgrade. I have always loved coconut, whether I am using it in drinks, rice or just munching on it raw as I grate, hence today's recipe of Coconut Chapati. My memories with coconut date back to when mom used to buy lots of coconut and cook it in pilaf rice. We had that traditional coconut grater that was made with wood. You would sit on it and pup half the coconut on a blade that was at the front and grate away.It was always fun and we all looked forward to most weekends that we got the chance to do that. So take coconut and add Chapati, and you have a match made in heaven. The coconut made the dough so soft that it was easy to knead and did not take too much time to rest. As you cook the Chapati you will be warmed up by the sweet aroma of coconut that emits from the chapati being cooked. So far I have made Dhania Chapati, Wholewheat Chapati and Plain Chapati and I still look forward to making many more!