Honey Mustard Kienyeji Chicken
Honey Mustard Kienyeji Chicken
Prep Time
1 d
Cook Time
1 hr 20 mins
Total Time
1 d 1 hr 20 mins
 

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.

Course: Main Course
Cuisine: Kenyan
Serves: 5 People
Author: Kalyonge Agnes
Ingredients
Ingredients for the marinade
  • 500 Ml Maziwa mala / fermented milk - substitute can be buttermilk
  • 1 tsp Curry powder
  • 1 tsp Red chilli powder
  • Salt to taste
  • Freshly cracked black pepper
  • 1 tsp Royco - optional
  • 1/3 cup Honey - reduce or add the quantity to suit your preferences
  • 1/3 cup Dijon mustard - use any mustard of your choice
  • 1 Tbsp Ginger, garlic, green chilli paste - the ratio of these three ingredients within the paste is your choice
Rest of the Ingredients
  • 1.5 Kg Kienyeji / free range chicken - you can use broiler chicken as a substitute
  • 1 Large onion - finely sliced
  • 2 cups Blended tomatoes - you can grate or chop them very finely using a knife
  • Handful of green hoho / bell pepper - optional
  • Handful of dhania / coriander leaves - optional
Directions
  1. Wash thoroughly and pat the kienyeji dry chicken then place in a bowl. 

  2. Add all the ingredients for the marinade into the bowl and massage them thoroughly into the chicken.

  3. Cover and leave to marinate over night or for a minimum of two hours.

  4. Pour the chicken along with all the marinade into a sufuria, cover and leave to simmer on medium heat for forty five minutes.

  5. Add the onions and simmer for five minutes.

  6. Add the tomatoes and leave to simmer while covered for fifteen minutes.

  7. 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.

  8. Check for seasoning and then serve.

Serving
  1. You can serve with any starch of your choice. From ugali, coconut rice, chapati, etc. Vegetables are also a very welcome accompaniment to the meal, you could try my stir fried cabbages.

Recipe Notes
  1. Maziwa mala has lactic acid which helps to tenderize the chicken which will result in it cooking faster. Kienyeji chicken is known and loved for its flavour, the texture not so much. It does need a little help in that department.
  2. If you decide to use broiler chicken for this recipe, then, cut down on the cooking time. Broiler chicken is much softer than kienyeji and takes about twenty five to thirty minutes to cook fully.
  3. Substitute the dijon mustard with any type of mustard that you have at hand.
  4. Royco can be bought from online stores, especially Amazon for those who do not have ready access to a physical store.