Finger-Licking Glazed Chicken Recipe

Kenya Recipes - Glazed Chicken,

Finger-Licking Glazed Chicken – Kenya Recipes

Ingredients for the glaze
2 tablespoons of tomato ketchup
2 tablespoons of butter
1 teaspoon of table salt
1 seasoning chili cube
1 medium sized tomato that has been cut into small pieces
2 medium sized red onions that have been cut into small pieces
3 cloves, cut into small pieces
2 tablespoons of water
1 teaspoon of honey

Ingredients for the chicken
1 tablespoon of olive or corn oil
8 chicken legs
1 medium sized tomato that has been cut into small pieces
1 medium sized red onion that has been cut into small pieces
2 cloves, cut into small pieces

Preparing the glaze sauce
• In a large frying pan heat the butter
• Over medium heat sauté the 2 red onions in the butter until they are translucent, add the diced garlic and continue frying for a few minutes
• Add the chopped tomato and fry till soft
• Stir in the tomato paste, seasoning cube, water and honey
• Cook for a few minutes until the sauce thickens. Then set the glaze sauce aside.

Preparing the chicken
• In a large saucepan heat the olive oil
• Over medium heat sauté the onion in the olive until it is translucent, add the diced garlic and continue frying for a few minutes
• Add the chopped tomato and fry till soft
• Add the chicken legs and over medium-high heat cook till almost done. Then remove the saucepan from the cooker
• Return the frying pan with the glazing sauce to the cooker
• Place the frying pan over medium heat and add the chicken legs
• Cook until the sauce turns sticky and reduce the temperature to low
• Cook turning over the chicken legs to ensure coating on all sides
• Continue until the chicken is glazed.

This glazed chicken recipe is for about four people and can be served with fried rice or roast potatoes.


Kenya > Kenya Food > Glazed Chicken Recipe

2 comments

  • Virginia

    The recipe definitely sounds finger-licking good. It is one I’ll try out :-), especially with the roast potatoes. I see from your photo you served your glazed chicken with roast potatoes, any special way of preparing that? Thank you for sharing your Kenya recipe with us.

    • Charles

      We usually boil the potatoes first in water to which some butter and rosemary leaves have been added to enhance their flavor.

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