Kuku wa kuchoma na Jiko la Mkaa (Charcoal Grill Chicken With Sautee Onion and Red Peppers)

Ingredients
2 red bell peppers
1 tablespoon extra-virgin olive oil, plus more for liberal drizzling
2 medium sweet onions, sliced into wedges, root end attached
1 bulb fennel, thinly sliced, fennel fronds reserved for garnish
3 to 4 large cloves garlic, thinly sliced
Salt and freshly ground black pepper
1 tablespoon white balsamic vinegar
12 small bone-in chicken thighs
Fennel pollen or ground fennel, for sprinkling
1 lemon, zested and juiced

Kuku wa Kupika Kwenye Oven na Asparagus (Oven Roasted Chicken and Asparagus)

Here is another way to spice up that everyday chicken dish. You’re sure to be a star in the kitchen with this simple dish. 
Enjoy!

Ingredients

• 4 chicken thighs and legs
• 2-4 cloves crushed garlic
• 1 bunch rosemary
• 1/4 cup olive oil
• asparagus
• 1 tablespoon lemon juice
• salt and pepper
• Avocado (option)

Directions
Preheat oven to 425 degrees F.
Warm the garlic, rosemary and olive oil together in a small pan to blend the flavors, about 3-5 minutes. Cool the oil and add the lemon juice. Dip the chicken thighs and legs in the olive oil and garlic mixture.
Place in a shallow baking dish or tray and

Samaki wa Kupika Kwa Mvuke Kwenye Oven (Oven-Steamed Salmon With Mushrooms)

Ingredient
4 Salmon fillets - Serving 4

2 tablespoons extra virgin olive
1 pound white or portobello mushrooms, rinsed briefly, wiped dry  and sliced
1-3 tablespoons thyme chopped
Salt and freshly ground pepper

Sauce ya Nanasi (Pineapple Sauce)

The picture's recipe is without the cornstarch

The pineapple sauce that's sensational whether served warm or cold. It's delicious drizzled over ice cream for a simple dessert, or try it with ham for a dressed-up dinner. 

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 Ingredients 
1 small pineapple (diced and crushed) or One 20-ounce can crushed pineapple 
1/2 cup sugar 
1 tablespoon cornstarch (option) 
2 teaspoons butter 
1 teaspoon white vinegar 
Pinch salt 






Direction 

Melt the butter and sugar in a medium skillet over medium heat. 

Stir until the sugar dissolves, about 3 minutes. 
Increase the heat to high. Add the pineapple, cornstarch and cook, stirring occasionally, until golden and coated in caramel, about 5 minutes. 
Remove from the heat; stir in vinegar and salt. 

Serve hot or cold and you can keep it in a tight container and store in a refrigerator for up to 30 days

Kababu za Kuku (Chicken Kababu)

Ingredients:
1Ib breast chicken (ground Turkey)
7 tbsp breadcrumbs
1 tbsp curry powder
1 tsp cumin powder
1 egg
1 tsp red chilli flakes (option)
1 large potato (peeled, boiled and mashed)
1 tbsp garlic/ginger paste
Salt to taste
Coriander
Oil for frying

Direction:
Mince your chicken using food processor or meet grinder. Put the chicken in a frying pan with a little bit of oil, salt, black pepper (ground), red chilli flakes (option)  and some lemon juice.

Cook the chicken, constantly stirring it until there’s no liquid left. Remove from heat and let it cool.

Put the cooled chicken in a mixing bowl.

Next add all the ingredients except the oil for frying and mix well.

Then place the mixture in the fridge for at least half an hour.

After half an hour, remove from the fridge and taste for salt.

Shape them into kebabs and deep fry them in hot oil.

Since the oil is hot, keep an eye on the kebabs not to burn.

Serve them with lemon wedges or chutneys.
Enjoy!!!