Kuku kienyeji / free range organic chicken has such a deep flavour that you'd be hard pressed to ever go broiler after tasting it. This honey mustard kienyeji chicken is just the right balance and blend of flavours to get you totally hooked.
Wash thoroughly and pat the kienyeji dry chicken then place in a bowl.
Add all the ingredients for the marinade into the bowl and massage them thoroughly into the chicken.
Cover and leave to marinate over night or for a minimum of two hours.
Pour the chicken along with all the marinade into a sufuria, cover and leave to simmer on medium heat for forty five minutes.
Add the onions and simmer for five minutes.
Add the tomatoes and leave to simmer while covered for fifteen minutes.
Add the hohos, cover and simmer for about a minute or two and then as a final touch add the dhania and then finally turn off the heat.
Check for seasoning and then serve.