White Bean Chicken Soup

An easy, comforting soup that adds zest to rainy afternoons.

Ingredient

• Kenchic soup pack
• 1 kg Kenchic boneless chicken, cooked and shredded
• 3 tbsps. sunflower oil
• 1 chopped large onion
• 2 stalks of celery, chopped
• 1 tsp. sea salt
• ½ tsp. black pepper
• 2 tsps. dried oregano
• 1 tsp. sesame seeds
• ½ kg potato wedges
• 8 cups chicken broth
• 2 cans white beans (rinsed)
• ½ cup mixed herbs (such as chives and coriander)
• ½ cup fresh lemon juice

Method

• Heat 3 tbsps. sunflower oil until shimmering over medium heat in a large soup pot.
• Add the chopped onion and celery, sea salt, and black pepper.
• Stir frequently until soft for 10 minutes. Add dried oregano and sesame seeds, cooking until fragrant (1 minute).
• Add the potato wedges and chicken broth and bring to a boil.
• Reduce the heat to a simmer and cook for 10 minutes until the potatoes are almost tender.
• Stir in the white beans adding the shredded chicken and cook until heated through and the potatoes are tender for 2 minutes.
• Stir in the ½ cup chopped mixed herbs and a cup of fresh lemon juice. Season with salt and pepper to taste.
• Serve hot.

Garlic Chicken Liver

A touch of lemon, garlic, in liver blends together to make a mild and tasty dish.

Ingredient

• 450g Kenchic Chicken Liver
• 1 ½ tsps. olive oil
• 2 tsps. lemon juice
• 6 cloves of garlic, minced
• ½ tsps. salt
• 2 medium tomatoes, sliced
• A handful of basil leaves

Method

• Set a skillet on medium heat.
• Cook the liver and stir until cooked through, 3 to 5 minutes
• Add salt, olive oil, lemon juice, the tomatoes, to the liver, and continue to stir until ingredients are mixed.
• Once cooked, remove skillet from heat and mix in minced garlic and basil leaves over the dish.
• Serve the dish with roast potatoes.

White Bean Chicken Soup

An easy, comforting soup that adds zest to rainy afternoons.

Ingredient

• Kenchic soup pack
• 1 kg Kenchic boneless chicken, cooked and shredded
• 3 tbsps. sunflower oil
• 1 chopped large onion
• 2 stalks of celery, chopped
• 1 tsp. sea salt
• ½ tsp. black pepper
• 2 tsps. dried oregano
• 1 tsp. sesame seeds
• ½ kg potato wedges
• 8 cups chicken broth
• 2 cans white beans (rinsed)
• ½ cup mixed herbs (such as chives and coriander)
• ½ cup fresh lemon juice

Method

• Heat 3 tbsps. sunflower oil until shimmering over medium heat in a large soup pot.
• Add the chopped onion and celery, sea salt, and black pepper.
• Stir frequently until soft for 10 minutes. Add dried oregano and sesame seeds, cooking until fragrant (1 minute).
• Add the potato wedges and chicken broth and bring to a boil.
• Reduce the heat to a simmer and cook for 10 minutes until the potatoes are almost tender.
• Stir in the white beans adding the shredded chicken and cook until heated through and the potatoes are tender for 2 minutes.
• Stir in the ½ cup chopped mixed herbs and a cup of fresh lemon juice. Season with salt and pepper to taste.
• Serve hot.

Chicken Livers with sweet pepper and onions

It's a traditional Kenyan recipe where chicken livers are sauteed in olive oil with bell peppers, onions, garlic and seasoned with allspice.

Ingredient

• 1 tablespoon extra-virgin olive oil
• 700g Kenchic Chicken liver
• 1 green bell pepper, seeded and sliced
• 1 red bell pepper, seeded and sliced
• 1 large sliced onion
• 2 cloves garlic, minced
• 1 teaspoon allspice
• 1 teaspoon soy sauce

Method

• Heat the oil in a large pan over medium heat. Add the red peppers, green peppers, onion, and garlic.
• Cook and stir for 5 minutes until peppers and onions begin to soften.
• Cook and stir for 5 minutes until peppers and onions begin to soften.
• Add the liver to the pan, allspice, and soy sauce. Cook and stir until the liver is cooked through, about 10 minutes.
• Serve warm/hot with rice

Garlic Marinated Liver.

Looking for the perfect partner to your ugali and sukuma? We’ve got it right here with this amazing garlic chicken liver recipe!

Ingredient

• 500g Kenchic Chicken Livers
• 1 1/2 tablespoons sunflower oil
• 2 teaspoons lemon juice
• 1/2 teaspoon salt, or to taste
• 6 cloves garlic, minced

Method

• Heat a small pan on medium heat. Add the chicken livers and stir until cooked through.
• Add oil, lemon juice, salt and garlic. Stir gently until completely mixed.
• Remove into plate and serve with ugali and sukuma.

Chicken Liver peri peri

This recipe originates from South Africa.Its the ultimate quick and easy meal or snack. Chicken livers are cheap and super nutritious and they taste damn good.

Ingredient

• 700gms Kenchic chicken liver
• 3 tablespoons olive oil
• 3 tablespoons red wine vinegar
• 1 tablespoon fresh lemon juice
• 2 cloves garlic, crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 teaspoons crushed red pepper flakes
• 2 bay leaves
• 1 pinch salt and freshly ground black pepper to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 medium onion, chopped
• 1 tablespoon tomato paste
• 1 tablespoon Worcestershire sauce
• ½ cup chicken stock
• 1 tablespoon brandy

Method

• Place chicken livers in a large bowl, and pour in 3 tablespoons olive oil, vinegar, and lemon juice; season with garlic, cumin, coriander, chili flakes, bay leaves, salt, and pepper. Stir together, and refrigerate for 1 to 2 hours.
• Remove livers to a bowl, and reserve marinade. Heat 1 tablespoon olive oil and butter in a large skillet over medium heat. Stir in onion, and cook until tender, about 7 minutes.
• Increase heat to medium-high, and stir in chicken livers; cook for 2 minutes, being careful not to overcook the livers. Stir in the tomato paste, Worcestershire sauce, chicken stock, and the reserved marinade. Simmer gently for 5 minutes. Pour in the brandy, and heat through.

Kenchic Peri Peri Marinated Chicken

These easy to make hot wings are crispy without being fried. Always yummy to snack on. Enjoy.

Ingredient

• 20 Kenchic Peri-Peri Marinated Chicken wings

Method

• Preheat Oven to 200°C.
• To bake, remove chicken from packaging and place on a baking tray for 40 -45 mins.
• To grill, remove chicken from the pack and keep turning on grill until chicken is cooked.
• Best served with roast potatoes/chips.

Fried Chicken

Fried chicken is a dish consisting of chicken pieces usually from chickens which have been floured or battered and then pan-fried, deep fried, or pressure fried.

Ingredient

• 2 Kenchic whole capons
• Vegetable oil of choice, for frying the chicken
• 6 cups all-purpose flour
• 5 tablespoons salt
• 4 tablespoons ground black pepper
• 2 tablespoons garlic powder
• 1 tablespoon onion powder
• 2 teaspoons cayenne pepper
• 2 cups buttermilk
• Salt, as desired

Method

• Cut the whole chickens into 4 breasts, 4 thighs, 4 legs and 4 wings and set aside. Preheat your oil on a heavy pan or a deep-fryer.
• Using a large bowl, mix the flour, salt, black pepper, garlic powder, onion powder and cayenne pepper.
• Pour the buttermilk into another large bowl. Take your breasts, lightly dust them with your flour mixture, then dip them in the buttermilk and place them in the flour mixture, making sure that the chicken is thoroughly coated for it to be crunchy.
• Gently place the breasts in your hot oil. Repeat the same process with your other pieces of chicken. You should have 16 pieces of chicken in the oil.
• Set a timer for 15 minutes. Remove the chicken from the oil and let it drain for 5 minutes. Let it cool before serving.
• Serve with an accompaniment of your choice.
• Directions for Homemade Buttermilk
• Pour 1 cup of milk into a bowl.
• Add two tablespoons of lemon juice or vinegar into the bowl and stir to combine and let it set for 10 minutes.

Spicy Chicken Kebab

Kebabs are a healthier fast food option because they are not deep-fried and include bread and salad.

Ingredient

• 1 tsp. chili powder
• 2 tsp. lime or lemon juice
• 2 tsp. fresh chopped Dhania (Corriander), optional
• 1 fresh red chili finely chopped (optional)
• 2 tbsp. oil
• 1kg Kenchic boneless chicken breast , cut into cubes

Method

• Mix together the chili powder, lime juice, coriander and red chili.
• Marinate the chicken in the mixture for 5 minutes.
• Preheat the barbecue to hot. Alternatively you can cook the chicken under a hot grill.
• Thread the chicken onto the kebab skewers and cook on the barbecue until the chicken is tender and cooked all the way through.

Breaded chicken

Once you go breaded, you'll never go back. Try one of our delicious recipes for breaded chicken tonight

Ingredient

• Kenchic boneless chicken breasts
• Bread crumbs
• 2 eggs, beaten
• Salt and pepper
• 2 tbsp.of oil
• 1 clove garlic,crushed
• Salt, as desired

Method

• Sprinkle salt and pepper on each of your chicken breasts and rub gently.
• Dip the chicken breasts one by one into beaten eggs and then into bread crumbs to coat.
• In a large pan, heat oil over medium heat.
• Fry the garlic until it's golden and then discard the garlic.
• Place the chicken breasts in the pan and brown on both sides, cooking for about 5 minutes on each side, or until a fork can pierce the chicken.
• Cooking time will vary depending on how thick your chicken breast is.
• Serve with roasted potatoes or chips