Jump to Recipe

Really, do we need another chicken recipe? Worth a post because this is a no-fail, succulent, pile of flavor that we rarely say about chicken. We can thank our leading actor (it’s Emmy season and I can’t not) yogurt and in a supporting role, but definitely all-about-eveing her performance – cinnamon – the Rupert Everett, Tiffany Haddish, Dory of ingredients. My reheated version in a photo does not do it justice and apologies to all the food stylists out there who are definitely not reading this blog. If you’re aware of my locked-up cookbook journey through hell, I’m about half way through the 200+ books. Apparently, I have three books from Africa, why? Exactly. Some people collect postcards on trips and I collect cookbooks for that day when I open my own safari camp. This recipe comes from a book that captures recipes from “Kenya’s Finest Restaurants.” I mean no disrespect, but it’s a small book. In all three cookbooks food coloring is often a listed ingredient. So I googled to find out why and what popped up…”why are Americans so obsessed with the color of their food.” Clear history. I’ve omitted the dash of red food coloring called for here, but have at it if you’re one the obsessed. So, let’s get cooking.