Geera Chicken Neck

The perfect finger food for hanging out with friends. Chicken necks are marinated in a flavorful geera (cumin) and curry blend, then cooked until coated in rich, aromatic spices.

📝 Ingredients

• 2 lbs chicken neck (cut into bite-size pieces)
• 4 tablespoons geera (cumin powder)
• 2 tablespoons spicy curry powder
• 1 hot pepper (chopped)
• 2 cloves garlic (chopped)
• 2 whole cloves garlic
• 3 sprigs thyme
• 1/2 cup chopped onion
• 6 chadon beni leaves (chopped)
• 2 pimento peppers (or 1 tbsp pimento sauce)
• Water (as needed)
• 1/2 cup oil
• 2 tablespoons chili-infused coconut oil (optional)
• Pepper sauce (to taste)

👨‍🍳 Instructions

1. 1Wash chicken with water and vinegar. Remove any white residue from the meat.
2. 2Season with thyme, geera, chopped garlic, onion, chadon beni, curry powder, and pimento. Mix well and let marinate for at least 1 hour, preferably overnight.
3. 3Heat oil in a medium-hot pot.
4. 4Add whole garlic cloves and sauté until dark brown.
5. 5Add the marinated chicken and chopped hot pepper. Stir to coat in the oil and spices.
6. 6Add small splashes of water (about ½ cup at a time) to prevent sticking. Avoid adding too much — this dish should be dry, not saucy. Continue adding water as needed until chicken is cooked through.
7. 7Taste and adjust for salt and pepper. Add pepper sauce if more heat is desired.