Description
Kienyeji chicken takes longer and tastes of more. We boil it first with ginger and garlic, then finish it on the grill so the skin takes colour and the meat stays firm rather than falling apart.
Expect a stronger flavour than broiler, and a bite that holds up.
Keeping Kienyeji Chicken
- In the fridge
- 1–2 days only. Chicken is the one thing in the shop you should cook the day you buy it.
- In the freezer
- Up to 3 months. Freeze in the portions you will cook, not one lump.
- Defrosting
- In the fridge overnight, on a plate, covered. Never thaw chicken at room temperature.
Wash the board and knife in hot soapy water straight after — not the chicken itself.
Questions about Kienyeji Chicken
Is this halal? +
Yes. Every cut we sell is halal, and it is butchered at our stall at City Market in Nairobi.
Can I choose the exact weight? +
On the cuts sold per kilogram you can order any weight from 0.5 kg in quarter-kilo steps. We cut as close to the weight you choose as the piece allows, and the price is for the weight you ordered.
When will it arrive? +
Same day across Nairobi if you order before 6:30 PM. You pay by M-Pesa to till 9700565 when you place the order, and we start cutting as soon as it is confirmed.
Can you cut it differently? +
Yes. Thickness, trim, boneless, diced for stew, minced through the mincer — write it in the notes at checkout and the butcher will do it.
Before you cook it
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