How to Make Quick Kuku choma (Roast Chicken)
Hello everybody, it is me, Dave, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, Recipe of Award-winning Kuku choma (Roast Chicken). One of my favorites. For mine, I'm gonna make it a bit unique. This will be really delicious.
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Baca Juga
Many things affect the quality of taste from Kuku choma (Roast Chicken), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kuku choma (Roast Chicken) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
Just in addition, the time it takes to cook Kuku choma (Roast Chicken) estimated approx 1hr.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook Kuku choma (Roast Chicken) using 3 ingredients and 6 steps. Here is how you cook that.
Iam always looking for ways to make broiler chicken more interesting and sweeter. I decided to try doing a roast but I had no recipe in mind so I was winging it as I went by. I used a charcoal jiko so I didnt get the neatest outcome interms of appearance but I promise you it was so sweet.
Ingredients and spices that need to be Make ready to make Kuku choma (Roast Chicken):
- 1/4 Kg chicken thighs
- to taste Salt and pepper
- Juice from 1/2 a lemon
Instructions to make to make Kuku choma (Roast Chicken)
- Wash n pat dry your chicken pieces then marinate them in salt, pepper and lemon juice and leave for 30 minutes.
- Use charcol that isn't too hot i.e. allow it to burn out alittle before placing your chicken pieces or close the jiko door.
- Place a metal grill on the jiko and place the chicken pieces next to each other.
- Grill for about 30 minutes turning every few minutes so that they don't burn and for the pieces to get cooked through.
- Check the inside with a folk to ensure theres no more redness on the meat or red fluids.
- Once ready, serve with ugali and kachumbari...
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