Cook simple

By:
Kenchic.Ltd

page 1

Boerewors and vegetables

Let 's try out some South African cuisine with this recipe.

Prep:10mins

Cook:30mins

Serves:2

Serve with:vegetables

Dish:Dinner

Meal:Chicken

Ingredient

  • Kenchic 1kg boerewors
  • 1 onion, peeled and cut into chunks
  • 1/2 red pepper, cubed
  • 1/2 green pepper, cubed
  • 4 skewer sticks
  • 60 ml sweet chilli sauce
  • 30 ml soya sauce
  • 5 ml olive oil

Method

  • Thread pieces of boerewors onto the skewer stick, alternating with the vegetables.
  • Pan fry the sticks on medium heat with the olive oil until it is done to your preference.
  • Mix the chilli and soya sauce to make a dipping sauce.

page 2

Classic Chicken Gizzards

Slow cooked in spices to create a delightful dish.

Prep:10mins

Cook:30mins

Serves:3

Serve with:Roast Potatoes

Dish:Dinner

Meal:Chicken

Ingredient

  • 700 gms Kenchic Chicken Gizzards, cut into four pieces
  • 3 cups water
  • 1½ teaspoons salt, divided
  • 1/3 cup vegetable oil
  • 1/4 teaspoon ground black pepper

Method

  • Place gizzards, water and 1/2 teaspoon salt in a saucepan. Bring to a boil and cook for 25minutes.
  • Drain gizzards and set aside.In a skillet, add oil and heat on medium-high for 5 minutes as you season it to with black pepper .
  • Serve with roast Potatoes

page 3

Garlic Chicken Liver

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

Prep:10mins

Cook:10mins

Serves:3

Serve with:Roast Potatoes

Dish:Lunch

Meal:Chicken

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.

page 4

Mushroom Gizzards

This is a microwave dish that is easy and tenderizes the gizzards.

Prep:10mins

Cook:40mins

Serves:3

Serve with:mashed potatoes

Dish:Dinner

Meal:Chicken

Ingredient

  • Kenchic gizzards & Mushrooms
  • ½ cup all-purpose flour
  • salt and pepper to taste
  • 1/4 teaspoon paprika
  • 1 tablespoon olive oil
  • 1 (375 ml ) can condensed cream of mushroom soup
  • 1 (375 ml ) can water

Method

  • Clean and rinse gizzards, being sure to trim off any green material. Place cleaned gizzards in a large bowl. Mix flour, paprika, salt and pepper together in a small bowl; pour mixture onto gizzards and toss well to coat.
  • Heat oil in a large skillet over medium-high heat. Brown coated gizzards in oil; drain and place in a microwave-safe dish. In a medium bowl mix together the soup and a soup can of water; pour mixture over gizzards, cover and cook in microwave on high for 15 minutes.
  • Stir, replace cover and cook for another 10 minutes. Check for tenderness; if still too firm, cook in microwave for another 5 minutes. Let sit and set for 5 minutes after cooking, before serving.
  • Serve hot/warm with mashed potatoes .

page 5

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.

Prep:30mins

Cook:15mins

Serves:4

Serve with:rice

Dish:Dinner

Meal:Chicken

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

page 6

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.

Prep:30mins

Cook:15mins

Serves:4

Serve with:rice

Dish:Dinner

Meal:Chicken

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

page 7

White Bean Chicken Soup

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

Prep:10mins

Cook:60mins

Serves:2

Serve with:rice

Dish:Dinner

Meal:Chicken

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.

page 8

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!

Prep:10mins

Cook:5mins

Serves:4

Serve with:ugali sukuma

Dish:Dinner

Meal:Chicken

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.

page 9

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.

Prep:15mins

Cook:15mins

Serves:3

Serve with:rice

Dish:Dinner

Meal:Chicken

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.

page 10

Chicken & Courgette meatballs

If you're looking for the perfect Sunday afternoon snack, these chicken bites will work just fine.

Prep:15mins

Cook:20mins

Serves:4

Serve with:Chips, Rice

Dish:Dinner

Meal:Chicken

Ingredient

  • 1/2 kg Kenchic chicken mince
  • 1 tbsp. vegetable oil
  • 1 bell pepper, chopped
  • 4 chopped tomatoes
  • 1 courgette, grated
  • 2 spring onions, sliced
  • 2 cloves garlic
  • 1/2 tsp. cumin
  • 1/2 tsp. paprika
  • Salt, as desired

Method

  • Mix the bell peppers and tomatoes into a bowl.
  • Combine the chicken mince with the remaining ingredients in another bowl and make 10-12 golf ball sized meatballs.
  • To grill, put the meatballs in an oven dish and cover in the tomato sauce. Do not submerge the meatballs completely.
  • Cook for 20 mins in an oven at 180°C, then place in a plastic container and leave to cool.
  • Best served with rice/pasta.
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