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Gwen Jikoni

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.
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Prep Time 15 minutes
Cook Time 40 minutes
Pre boiling the chicken with a pressure cooker. 40 minutes
Total Time 1 hour 35 minutes
Servings: 6 people
Course: Main Course
Cuisine: African, East African, Kenyan
Ingredients Method Notes

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

Method
 

  1. 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.
  2. Once done and all the pressure has been released, remove the chicken and set aside then sieve the chicken stock to use later.
  3. 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.
  4. 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.
  5. Add in the grated/pureed tomatoes and allow to cook for another 5 to 7 minutes. This is another critical step in building flavour.
  6. 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.
  7. 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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