Is boneless chicken the new urban favorite?

  Key information: The history of boneless chicken is not very old; instead, it is a contemporary development driven by realism, ...

 

Key information:

• The history of boneless chicken is not very old; instead, it is a contemporary development driven by realism, ease, and health considerations. Nowadays, boneless chicken has moved from being seen as a specialty luxury to becoming a common food item.

 

 

 

In the past, boneless chicken has never been a dish commonly found on Ugandan menus. Even now, it is assumed that local eateries like 2K Restaurant would never consider offering boneless chicken to their patrons, who would find the concept of eating chicken without the bone unacceptable.

Interestingly, the history of boneless chicken is not at all old; instead, it is a contemporary trend driven by realism, ease, and health considerations. Nowadays, boneless chicken has moved from being seen as a specialty luxury to becoming a common food item.

Several of you enjoy chicken skin, but the fact remains that it is rich in fat and calories, making it something to avoid for better health. It's worth noting that although deboning has existed for ages, industrial processing, which in Uganda was driven by the arrival of KFC in December 2013 and Yo Kuku (their chicken supplier), changed how people consume chicken, shifting from whole birds to specific, easy-to-eat parts, particularly the breast.

 

Two chicken dishes, namely Polynesian Chicken Kabobs and Garlic Grilled Whole Chicken

Polynesian Chicken Kabobs

Uganda is famous for its delicious, fresh, and flavorful pineapples that give these vibrant skewers a unique taste. Serves 6

 

INGREDIENTS:

¼ cup soy sauce

2 tablespoons lemon juice

2 cloves minced garlic

2 teaspoons of finely chopped fresh ginger

½ kilogram skinless chicken breast or chicken fillet

1 medium green bell pepper

1 medium red sweet pepper

1 cup of delicious and fresh pineapple pieces

Offer with boiled white rice or baked potatoes

 

METHOD:

1. For the marinade, mix together soy sauce, lemon juice, garlic, ginger, and mustard. Dry the chicken with paper towels and cut it into 1-inch pieces, then place them in a plastic bag inside a shallow dish. Pour the marinade over the chicken, seal the bag, and turn it to make sure the chicken is evenly coated. Refrigerate for at least 24 hours or overnight.

2. Take the chicken out of the bag and set aside the marinade. Dice the green and red peppers into 1-inch pieces. Using six 12-inch metal skewers, alternate between the chicken, pineapples, and the green and red pepper pieces. Place the skewers on a grill that's uncovered and cook them over medium heat for approximately 10 minutes. Apply the marinade to the skewers, flip them, and continue grilling for another 10 minutes or until the chicken is tender and fully cooked, with no pink remaining. Serve the skewers over hot steamed white rice and top with sliced spring onions.

To cook using indirect heat: Position the heated coals around a drip pan inside a closed grill. Check for a moderate temperature above the pan. Put the skewers on the grill above the drip pan. Close the lid and cook for 16 to 18 minutes, or until the chicken is soft and no longer pink, occasionally basting with the marinade during the first 13 minutes of cooking.

 

Garlic Grilled Whole Chicken

A delicious blend of garlic and fresh basil placed beneath the skin, along with a mix of lemon, sweet pepper, and additional garlic inside the cavity, will enhance each bite of this grilled chicken. Serves 5 to 6.

 

INGREDIENTS:

1 1.3 kg whole broiler/fryer chicken

2 cloves garlic, peeled

1 lemon, sliced

1 red sweet pepper, cut into slices

1 tablespoon chopped fresh basil or 1 teaspoon dried basil

Salt and pepper as desired

2 tablespoons of olive oil or vegetable oil

1 tablespoon lemon juice

Boiled new potatoes

Fresh oregano

METHOD:

1. Take out the neck and internal organs from the chicken, then rinse the chicken and dry it with paper towels. Fold the wing tips under the back and cut one of the garlic cloves lengthwise. Rub the cut side of the garlic on the chicken's skin. Put the garlic halves, lemon slices, and sweet pepper slices inside the chicken's cavity. Finely chop or crush the remaining two garlic cloves and mix them with basil, salt, and pepper, then set aside. Starting from the neck on one side of the breast, insert your fingers between the skin and the meat, carefully lifting the skin as you move towards the tail end.

2. After your entire hand is beneath the skin, lift the skin around the thigh and leg area up to, but not encircling, the tip of the drumstick. Perform the same action on the other side of the breast. Apply the garlic mixture across all the exposed surface under the skin and close the opening using water-soaked toothpicks. Combine the oil and lemon juice and spread it over the chicken.

3. Position the preheated coals around a dip pan inside a covered grill. Check that the heat is medium above the pan, then place the chicken breast side up on the grill over the drip pan. Close the lid and cook for 1 to 1 ½ hours, or until the chicken is fully cooked and the drumsticks move freely in their joints, occasionally basting with the oil and lemon mixture. Take the chicken off the grill and cover it with aluminum foil. If desired, present it on a platter alongside steamed new potatoes or roasted potatoes, and garnish with fresh oregano. Allow it to rest for five minutes before slicing.

 

 

Provided by SyndiGate Media Inc.Syndigate.info).