Roasted potatoes served with kienyenji chicken and cabbage

Name: Roasted potatoes served with kienyenji chicken and cabbage
Cuisine: Kenyan
Ingredients: 5 big potatoes; 1 table spoon turmeric powder; Half kg chicken; 1 small cabbage; Salt; 2 big tomatoes; Chicken masala; Mixed spices; Small piece of ginger; 2 cloves garlic

Caroline Mutonga @cook_9135721

Roasted potatoes served with kienyenji chicken and cabbage

Caroline Mutonga @cook_9135721

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Ingredients

5big potatoes
1 table spoonturmeric powder
Halfkg chicken
1small cabbage
Salt
2big tomatoes
Chicken masala
Mixed spices
Small piece of ginger
2 clovesgarlic

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Steps

1

Boil the chicken for appriximately one hour for it to soften.add chicken masala and mixed spices to the boiling chicken
2

Fry onions separately. Once they brown add the crushed ginger and garlic and stir
3

Add tomatoes and cover.when tomatoes are well cooked stir for 7 minutes.ready to serve
4

Peel your potatoes,cut them into halves and wash well
5

Perboil potatoes for 10 minutes.add tumeric to the boiling potatoes for colour and flavour.add salt to taste
6

Preheat your oven at 180 degress for 10 minutes
7

Place a foil on your baking tray and smear alittle oil
8

Place your potatoes and bake for 30 minutes
9

Wash your cabbage.cut into small pieces and steam it
10

Serve and enjoy