Recipe: Yummy Brown ugali greens and chicken

Christina Torres
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Recipe: Yummy Brown ugali greens and chicken
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Recipe: Yummy Brown ugali greens and chicken Delicious, fresh and tasty.

Brown ugali greens and chicken. How To Make Brown Sugar Garlic Chicken. Remove the chicken thighs from their packaging and pat them dry with paper towels. Combine the sauce: Add all the sauce ingredients together to a sauce pan and whisk over medium heat until all the sugar dissolves.

See more ideas about African food, Vegetable stew, Dishes.

Remove cooked chicken thighs from the skillet and set aside.

Pour the cup of chicken stock into the chicken skillet and deglaze the pan.

You can have Brown ugali greens and chicken using 4 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Brown ugali greens and chicken

  1. You need of full chicken.

  2. Prepare of flour.

  3. You need of parts of traditional greens chopped.

  4. It’s of natural spices..green capsicum,coriander, garlic and ginger.

Stir the greens into the pan so that they become coated with the sauce.

Lay the chicken thighs back on top of the greens, then remove from the heat and serve.

Known as ugali in Kenya and Tanzania, this starchy, polenta-like side dish goes by different names in sub-Saharan Africa.

In Malawi and Zambia it is called nsima or nshima.

Brown ugali greens and chicken step by step

  1. Boil the chicken with salt to taste for around 30 min..

  2. Meanwhile dry fry your traditional vegetables..

  3. After they are cooked boil water and cook your ugali with the brown flour and bring it to cook.

  4. When your chicken is well boiled put in a the natural spices apart from the coriander..

  5. Cover it and let it cook stir once when all the spices are well cooked..

  6. Add the coriander to garnish the chicken and to add smell and stir once to distribute the taste to all pieces of the chicken..

  7. Let it simmer for 5 min till tender..

  8. Serve hot.

The South African name for it is pap or mealie pap.

Ugali is usually served as an accompaniment to meat or vegetable stews, greens or soured milk.

For the ugali: Bring the water to boil in a pot/sufuria.

Adding a little bit of the meal to the water ensures that the water starts to roar which makes the perfect ugali.

Stir using a wooden spatula and try to break any lumps apart.