Add the boiled tender chicken, plus the spice blend and mix it all in. Add some stock/hot water 1/4 cup at a time until you reach the soup thickness consistency you prefer. Do not pour 3 jericans of water then wonder why your gravy is not beautifully thick and rich unless of course that is your preference. Always add bit by bit then stop once your gravy is as thick as you prefer it to be.
Let this simmer on medium high heat until all the flavors meld and sink into the chicken. This will take about 30 minutes. Once done, remove from the heat, garnish with your coriander and serve.
Who ever says kuku kienyeji is not tender may not have mastered how to make it tender! This is one meal I just cannot miss out on when it is cooked, and with this garlic kuku kienyeji recipe, it is one I could have every singe day if I had the chance!
You can never go wrong with you garlic when you are making kuku kienyeji. It really came through and the home made spice blend knocked the ball out of the park! Such full flavors developed right in your kitchen! Something refreshing about knowing exactly what is in your spice blends and having the freedom to modify it as you prefer and please!
This was a major slurp fest! And thank God this would go with nearly all starches and sides; be it chapati, or ugali or roast potatoes or matoke. Whatever you choose to have it with, you will thoroughly enjoy!
Eat good!
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