Chicken feet pot

SERVES 6 PREPA­RA­TION: 15 MIN COOK­ING: 40 MIN

Drum Food - - CONTENTS -

15ml (1T) oil

1 onion, chopped

15ml (1T) medium curry pow­der 10ml (2t) chicken spice

2 gar­lic cloves, chopped

500g chicken feet, cleaned 2 to­ma­toes, chopped

2 car­rots, chopped

2 sweet pota­toes, chopped ½ red pep­per, chopped

500ml (2c) chicken stock

10ml (2t) sugar

1 can (400g) chicken soup hand­ful chopped fresh pars­ley rice or pap to serve

1 Heat the oil in a pot, add the onion and sauté un­til soft. Add the curry pow­der, chicken spice, gar­lic, chicken feet and to­ma­toes.

2 Fry for 3 min­utes or un­til the chicken feet change colour. Add the car­rots, sweet pota­toes and pep­per.

3 Pour in the chicken stock and stir. Re­duce the heat to low and sim­mer, cov­ered, for about 30 min­utes.

4 Add the sugar and soup and sim­mer for another 5 min­utes. Top with the pars­ley and serve with rice or pap.

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