Rosemary Kienyeji Chicken Stew
This rosemary kienyeji chicken stew is succulent, tender and filled with flavour. It's perfect to enjoy with a bowl of rice and some veggies or creamy mashed potatoes.
Ingredients
- 1 whole kienyeji (organic) chicken
- 2 sprigs fresh rosemary or 2 tsp dried rosemary
- 3 tbsp cooking oil
- 1 cup diced carrots
- 1 large onion, diced
- 1 bunch cilantro (dania) stems & leaves, chopped separately
- 1 tbsp minced garlic
- 2 large tomatoes, grated or pureed
- 3 cups chicken stock
- Sea salt & black pepper to taste
Instructions
- Place your kienyeji (organic) chicken in a pressure cooker. Add in the sprigs of rosemary or the dried rosemary and cover with water. Pressure cook for about 35-45 minutes depending on how tough the chicken is.
- Once done and all the pressure has been released, remove the chicken and set aside then sieve the chicken stock to use later.
- Place a clean cooking pot on fire and add the cooking oil, diced onions and carrots and cook on medium heat for about 8-10 minutes or until the carrots are tender. This process helps in building flavour.
- Stir in the minced garlic and the cilantro (dania) stems and allow to cook for a minute or two till fragrant. Be careful not to let the garlic burn.
- Add in the grated/pureed tomatoes and allow to cook for another 5 to 7 minutes. This is another critical step in building flavour.
- Add back the pre boiled kienyeji (organic) chicken and stir well before adding the chicken stock. Season well with sea salt & black pepper then allow to cook for about 12-15 minutes.
- Garnish with the cilantro (dania) leaves and serve warm with a side of your choice.
Notes
In Kenya, we refer organic chicken as kienyeji chicken.
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