When I stumbled across this recipe for Swahili kuku, I knew right away it was going to be a good one. The ingredients on the list meant that I was going to be in for a savory, spicy, flavor-filled, warming dish. I was right.
Kenyans enjoy a variety of foods depending on the region. The western region of Kenya favors chicken, while other regions favor other proteins, such as goat or sheep. Generally, this chicken dish is served with rice or maize meal. I decided to keep it simple with rice.
I did make one adjustment to the meal (other than removing the cilantro). I subbed out the cream for coconut milk, since that is what I had on-hand at the time.
This dish has all the sorts of spices I absolutely love. Throw some turmeric, cumin, ground coriander, add some heat with peppers or cayenne powder, sweeten it up with clove and cardamom, and I am a happy camper.
This meal was delicious, easy, and warmed my belly. Try swahili kuku for yourself.