Spicy chicken

I have been craving ugali. With stewed chicken would have been really nice but this hit the spot too. I’ve been watching some cooking show episodes for inspiration. My husband got me the DVDs, I wonder if he’s trying to say something,…

Anyway, moving on swiftly. This is not a particular recipe from any of the episodes I’ve watched, but it’s inspired by them. So I made it up, but I was inspired. I think it would work nicely with fish fillets too.

3 pieces of quarter chicken

Use a knife to poke some holes in the chicken so the marinade can seep in to flavour the meat inside. I saw this being done for a fish fillet in one of the episodes I was watching.   

the marinade: 2 heaped teaspoons of cardamom powder, 1 heaped teaspoon of turmeric, 1/4 teaspoon of cayenne pepper, zest of one lemon, 6 tablespoons of olive oil and a 2cm piece of ginger, grated.
spoon all of it over the chicken and rub
until all the chicken pieces are covered nicely, let it sit for an hour or so before cooking, or overnight in the fridge
heat up some oil in a sufuria, add the chicken pieces, ensuring they all lay flat and touch the bottom (may have to do this in several rounds if you have too many pieces)
squeeze in the juice of one lemon
chop up 2 onions and add them to the bowl where the chicken was marinating. Stir them around so they get coated with the marinade that’s left behind
sear the chicen on both sides with high heat then reduce the fire and cook in medium to low heat until the inside is cooked
while the chicken is cooking, chop 2 tomatoes
once the chicken is cooked, set aside on a plate
to the same sufuria, add the onions and some water and let it simmer, this will soften and lift whatever is stuck at the bottom. If it’s too burned/blackened then use a fresh sufuria, with fresh cooking oil.
sizzle sizzle! add water. Then add the tomatoes and allow to simmer until the flavours meld. After about 5 minutes add a tablespoon of butter.
depending on how much water you used, let it simmer and reduce to a thick sauce, taste for salt and add as needed. Pepper too. Then just before serving fold in some fresh parsley, chopped.


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About aika

Making, eating and sharing good food are a splendid way to start, brake and end a day! I post good eats on www.pendolamama.co.ke. Life is a feast, eat up!


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