Slow Braised Kenyan Kinyeji Chicken Stew with Kasava By Chef Kiran Jethwa
Bringing chefs and science together, CGIAR and the Chefs’ Manifesto are kicking off CGIAR Science Week in Nairobi, Kenya with a lunch to remember.
Local chef Kiran Jethwa and his team at the Good Food Company have created a menu showcasing delicious, diverse, climate-resilient local foods. These recipes tell the story of crops and communities that are critical to food systems in Kenya and the wider African continent.
**Allergens: Butter(dairy), could contain traces of nuts
Ingredients:
- 125gms chicken (on bone) chopped
- 30gms onion chopped
- 5gms garlic crushed
- 40gms tomato
- 5gms dhania/coriander
- 5gms cumin
- 5gms salt
- 25gms oil
- 200gms cassava peeled & cubed
- 50gms pepper
- 50gms sugar
Method:
Heat oil and add the cumin.
Saute the chopped onion, garlic and in oil until soft and beginning to caramelise.
Add the tomatoes and cook down.
Add in the chicken and bring to a simmer. You may need to add some water.
Add in the cubed cassava and other ingredients. Season to taste.
Cook until chicken is tender and reduce liquid to a good consistency of sauce.
Finish with fresh dhania just before serving.
