This is another one of my favorite chicken dishes. Again using boneless, skinless chicken thighs, but feel free to use whatever cut you like and you can also do bone-in, but do make it skinless. It is a dish whose origins come from a cooking class my mother-in-law attended when in Uganda almost 50 years ago. It has been made at several family meals over the years. I like it because of the simplicity of the recipe – just a few ingredients but packed with flavor. This could be gluten free if you make sure the soy is gluten free. So something for almost everyone. Two recipes follow, the chicken and the bread.

The dry marinade – salt and chilli powder (try and use cayenne and/or paprika not the Tex/Mex kind of chilli powder, unless that’s all you have), is flavorful and depending on how much cayenne you use, can be hot or mild. Paprika gives it nice color and flavor as well, so add some.

I served the chicken on cloud bread with some roasted cauliflowerettes (from a previous meal) and jalapenos.  The cloud bread isn’t really a new thing, it surfaced a few years back. I like the recipe because it doesn’t have any flour. Apparently people are hoarding bags of flour – really! You should have all these ingredients in your pantry, if not, you can always pick some up on your shopping day. I didn’t add other things like green onion – which in my opinion would be spectacular with this dish. Again, it is pantry staples. Wash, don’t touch, stay home and be safe! As always – enjoy!

1 kg chicken cut into pieces, skin off, or boneless/skinless pieces cut into 1/2″ pieces
Kosher salt to taste
1 tsp Cayenne pepper or (1/2 tsp cayenne and 1/2 tsp paprika) – to taste
5 dry red chillies
½ cup low sodium soy sauce – original recipe called for regular soy, low sodium wasn’t a thing 50 years ago!
1 cup water – enough to just cover the chicken
4 cloves garlic, mashed into a paste
1″ knob of ginger, mashed into a paste
1 big onion, thinly sliced
Vegetable or olive oil for frying
1 tbsp. vinegar
1/2 tsp ground black pepper
Jalapenos – to taste – I threw mine in as the chicken was cooking

Combine the garlic and ginger with the salt and cayenne – mix well, and rub the cut chicken pieces with this marinade and set aside in the fridge for at least 1 hour or overnight
When ready to cook, heat the oil on medium high heat in a heavy bottom pot large enough to hold the chicken pieces
When the oil is hot, add the dried red chillies and saute to release flavor – remove and set aside – don’t let the chillies burn
Add the chicken to the same pan – a little at a time, you want a nice sear on the meat, this is not a stew so don’t overcrowd the pan
Remove the chicken as it is cooked – set aside
You may need to add some more oil to the pan, then add the onions, the soy and water – let it cook and reduce for 10 minutes
Add the fried chicken, the fried chillies and black pepper – bring to a simmer, cover and cook until the chicken is cooked through – about 30 minutes if using bone in pieces, or 10 – 15 if boneless pieces
Uncover, taste – season with salt and pepper, vinegar, more chili and/or some brown sugar, taste again – this will not magically taste better with the addition of the chicken, so make sure the sauce is tasty please
if too much liquid – simmer uncovered until desired consistency
Serve with rice, vegetables or Cloud Bread (recipe below)

Cloud Bread (no flour – gluten free)
3 large eggs, separated
50g cream cheese or some of the Boursin flavored cheeses also work
1/2 tsp white wine vinegar
1/2 tsp paprika, optional
freshly ground black pepper
toasted sesame seeds
vegetable cooking spray

Preheat the oven to 325f and line a baking sheet with parchment paper – lightly spray the paper with vegetable spray
In a large mixing bowl, whisk the egg whites to stiff peaks
In a separate bowl, whisk the yolks with the cheese of choice, vinegar, paprika and pepper until pale and creamy
Using a large metal spoon, fold the egg whites into the yolk mixture
Portion out 6 spots on the parchment with the batter
Sprinkle with sesame seeds and black pepper
Bake for 20 minutes until lightly golden and firm on top
Leave to cool slightly on the baking sheet before loosening with a palette knife