SOY KIENYEJI WET-FRY CHICKEN.

SERVES 1

INGREDIENTS. ¼ KG Kienyeji boiled 1 medium sized onion 3 medium sized tomatoes 2 tablespoons of soy sauce. 1 tablespoon of tomato paste. 1 tablespoon of thyme. 1 tablespoon garlic powder. 1teaspoon of dhanajeera. 1 teaspoon of cumin powder 1 teaspoon of black pepper (optional) 2 tablespoons of lemon/lime juice 1 bunch of cilantro/dhania 1 clove of garlic. METHOD. 1: Chop up the dhania, onions, tomatoes and garlic. 2: Add the onions and the coriander stems in a pot and add a little bit of cooking oil. 3: Once the onions have brown and some are still translucent, add the chopped garlic, thyme, dhanajeera, cumin powder and garlic powder and let them cook for about a minute 4: Next, add your tomatoes, and tomato paste and add a little bit of hot water to soften the tomatoes and make them mushy so as to make the sauce thick. 5: Add your soy sauce and let it cook on low heat for around 1min 6: Add your chopped up chicken and cover to simmer for around 5 minutes so as to absorb all the flavors. Add your black pepper at this point and cover to simmer 7: Once ready, turn off the heat, sprinkle your cilantro leaves and serve hot!!! with ugali/corn balls or some cumin rice.