Pan-Fried Chicken Thighs
10
minutes25-30
minutesGolden, juicy chicken thighs with a little seasoning and plenty of flavour. Serve them with your favourite staple for a meal that always hits the spot.
What you’ll need
1 pack Yo Kuku Chicken Thighs
2 tbsp cooking oil
1 tsp paprika
1 tsp garlic powder
½ tsp black pepper
½ tsp mixed herb
Salt to taste
1 small onion, sliced
1 green pepper, sliced
2 cloves garlic, minced
½ cup water or chicken stock
How to kuk it
Season the chicken thighs with paprika, garlic powder, black pepper, mixed herbs and salt.
Heat the oil in a large pan over medium heat. Add the thighs and cook for 5–7 minutes on each side until beautifully golden.
Toss in the onion, green pepper and garlic. Let them cook for 2–3 minutes until fragrant.
Add water or chicken stock, reduce heat and cover to let the chicken simmer for 10–15 minutes, turning occasionally, until cooked through and tender.
Serve hot with rice, matooke, potatoes, posho or your favourite side.
Kuku tip: Don’t rush the browning; that golden outside is where a lot of the flavour starts. Start with the skin side down to render some of the fat into the pan, then turn and brown the other side.
Sausage & Potato Stew
10
minutes30-35
minutesA hearty pot of sausages, potatoes and rich tomatoey goodness. Perfect for when you want something warm, filling and full of flavour.
What you’ll need
1 pack Yo Kuku Chicken Sausages
4 medium potatoes, peeled and cubed
2 tbsp cooking oil
1 large onion, chopped
2 tomatoes, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 tsp paprika
½ tsp black pepper
Salt to taste
2 cups water or chicken stock
Fresh coriander
How to kuk it
Slice the sausages and brown them lightly in a saucepan with oil for 8-10 minutes. Remove and set aside.
In the same pan, cook the onion and garlic until soft and fragrant.
Add the tomatoes, green pepper, paprika, black pepper and salt. Cook until the tomatoes break down into a rich sauce.
Add the potatoes and stir so they pick up all that flavour.
Pour in the water or stock, cover and simmer for 10-15 minutes until the potatoes are almost tender.
Add the sausages back in and let everything simmer together for another 5–10 minutes.
Finish with fresh coriander and serve hot with rice, matooke, posho or your favourite side.
Kuku tip: Let the potatoes simmer in the sauce rather than boiling them separately. They’ll soak up all that good flavour.
Crispy Kuku Nuggets Wrap
4
servings10
minutes10-15
minutesCrispy nuggets, crunchy veggies, melted cheese and a creamy sauce, all wrapped up in one very good bite. Perfect for lunch, a quick dinner or whenever you want something tasty without too much fuss.
What you’ll need
1 pack Yo Kuku Crispy Kuku Nugget
4 tortilla wraps
1 cup shredded lettuce
1 tomato, sliced
½ cucumber, sliced
¼ cup mayonnaise
2 tbsp tomato sauc
1 tbsp chilli sauce, optional
How to kuk it
Prepare the Crispy Kuku Nuggets according to the pack instructions until golden and crispy.
Mix the mayonnaise, tomato sauce and chilli sauce to make your wrap sauce.
Warm the tortilla wraps in a dry pan for a few seconds on each side.
Spread on the sauce, then layer up the lettuce, tomato, cucumber and cheese.
Add the crispy nuggets.
Fold in the sides, roll it up tightly and dig in while the nuggets are still crispy.