Baked whole chicken (kienyeji)

Name: Baked whole chicken (kienyeji)
Total time: 5400 s
Cuisine: Kenyan
Ingredients: Whole kienyeji chicken; Garlic; Lemon; Chilli; Onions (spring, bulb); Oil for basting (optional); Ginger; Hoho; Salt; Dhania; Garam masala; Curry powder; Fresh Rosemary

Azenga @Azenga

Vihiga County-Kenya

You can play around with species and herbs of your choice as long as you have your bird (chicken) 😜
#recipemarathon

Azenga @Azenga

Vihiga County-Kenya

You can play around with species and herbs of your choice as long as you have your bird (chicken) 😜
#recipemarathon

Saved

Ingredients

1hr 30min

Whole kienyeji chicken
Garlic
Lemon
Chilli
Onions (spring, bulb)
Oil for basting (optional)
Ginger
Hoho
Salt
Dhania
Garam masala
Curry powder
Fresh Rosemary

Saved

Steps

1hr 30min

1

Prepare chicken by removing internal organs from cavity
2

Stuff the chicken cavity with onions, hoho, chilli, dhania half whole lemon, rosemary (These will infuse the chicken to ensure moist soft flavoured pieces)
3

On the skin apply salted paste from ginger, garlic, lemon, masala, curry powder, chilli (optional: play with what you like) evenly
4

Tie the chicken with twine (used sisal since it doesn't melt or burn). This ensures chicken remains intact once done
5

Preheat oven at 220° bake chicken for 30min, turning it twice after 15min.while turning baste oil this ensures well browning of the chicken. Lower temperature to 180° and bake for1hr10min
6

Once cooked remove from baking container and cover with foil for about 20min.
7

Allow it to cool some more then serve with meal of choice 😊😘