This Apple & Sage Kienyeji Chicken will make your family want more of it once they have a bite of it. The apples make is sweet while the apple juice and sage brings a refreshing flavor all together.
BRINING THE KIENYEJI CHICKEN
Add the water, sea salt, crushed garlic, sage leaves and black peppercorns to a small cooking pot then bring them to boil. Remove from heat and add in the unsweetened apple juice then let the brine cool to room temperature.
Once cooled, pour the brine into your brining container then add in the kienyeji chicken. Make sure the chicken in completely submerged. Cover and allow the chicken to brine for at least 2 hours or upto overnight in the fridge.
Once brined, remove the kienyeji chicken then rinse off the brine with cold water and pat dry with kitchen paper towels. Allow them to come to room temperature for 10 to 15 minutes.
COOKING THE KIENYEJI CHICKEN
On a large heavy bottom skillet or pan heat the cooking oil together with a tablespoon of the unsalted butter. Sear the brined kienyeji chicken quarters till golden brown on both sides then set them aside.
Reduce the heat to medium, then add the remaining butter to the pan together with the brown sugar. Stir them together then add in the diced apples and cook for a few minutes till they have softened.
Follow by adding in the diced onion together with chopped sage leaves then stir for a minute. Add the Dijon mustard and unsweetened apple juice then stir together.
Add in the chicken stock or water and allow to simmer then add back the seared kienyeji chicken quarters. Cover and continue cooking in a pre heated oven at 160°C for about 1½hrs till the chicken is tender.
To make the sauce thicker, mix a tablespoon of corn starch with a quarter cup water to make a slurry then add to the pan. Cook on the stove top for about 5 minutes till it thicken. (This is an optional step)
Garnish with some cilantro leaves and serve with any side of your choice.
OTHER CHICKEN RECIPES INCLUDE:
- Garlic Butter Saucy Chicken Wings
- Baked Honey-Soy Chicken Thighs
- Rosemary Kienyenji Chicken Stew
- The Best Baked Chicken Thighs (easy, juicy & flavorful)
- One pot Cashew Cream Chicken Stew (loaded with vegetables)
- The Best Chicken & Veggies Stir Fry
- The Best Honey Barbecue Chicken Wings
- Pineapple Chicken
- Coconut Chicken Curry
- Honey Dijon Chicken
- Honey Sesame Fried Chicken
Apple & Sage Kienyeji Chicken
Ingredients
For the Brine
- 2 cups water
- ¼ cup sea salt
- 4 garlic cloves, crushed
- 4 fresh sage leaves
- 1 tbsp black peppercorns
- 1½ cups unsweetened apple juice
For the Kienyeji Chicken
- 3 tbsp unsalted butter
- 1 tbsp extra-virgin olive oil or avocado oil
- 4 kienyeji chicken quarters
- 1 tbsp brown sugar
- 2 apples, washed and diced
- 1 onion, diced
- 1 tsp finely chopped sage leaves
- 1 cup unsweetened apple juice
- 2 tsp Dijon mustard
- 2 cups chicken stock or water
- 1 tbsp corn starch
- 1 bunch cilantro (dania) leaves, chopped to garnish
Instructions
Brining the Kienyeji Chicken
- Add the water, sea salt, crushed garlic, sage leaves and black peppercorns to a small cooking pot then bring them to boil. Remove from heat and add in the unsweetened apple juice then let the brine cool to room temperature.
- Once cooled, pour the brine into your brining container then add in the kienyeji chicken. Make sure the chicken in completely submerged. Cover and allow the chicken to brine for at least 2 hours or upto overnight in the fridge.
- Once brined, remove the kienyeji chicken then rinse off the brine with cold water and pat dry with kitchen paper towels. Allow them to come to room temperature for 10 to 15 minutes.
Cooking the Kienyeji Chicken
- On a large heavy bottom skillet or pan heat the cooking oil together with a tablespoon of the unsalted butter. Sear the brined kienyeji chicken quarters till golden brown on both sides then set them aside.
- Reduce the heat to medium, then add the remaining butter to the pan together with the brown sugar. Stir them together then add in the diced apples and cook for a few minutes till they have softened.
- Follow by adding in the diced onion together with chopped sage leaves then stir for a minute. Add the Dijon mustard and unsweetened apple juice then stir together.
- Add in the chicken stock or water and allow to simmer then add back the seared kienyeji chicken quarters. Cover and continue cooking in a pre heated oven at 160°C for about 1½hrs till the chicken is tender.
- To make the sauce thicker, mix a tablespoon of corn starch with a quarter cup water to make a slurry then add to the pan. Cook on the stove top for about 5 minutes till it thicken. (This is an optional step)
- Garnish with some cilantro leaves and serve with any side of your choice.
Notes
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