Red chicken with pasta
SERVES 4-6 Preparation 10 min Cooking 30 min Braaiing 40 min
15 ml (1 T) olive oil
2 onions, sliced into rings
6-8 garlic cloves, crushed
5 ml (1 t) grated fresh ginger
3 ml (generous ½ t)
5 ml (1 t) caraway seeds, crushed
10 ml (2 t) each ground coriander
5 ml (1 t) turmeric
375 ml (1½ c) water
1,4 kg chicken pieces (thighs and
drumsticks) salt and pepper
125 ml (½ c) raisins or prunes
125 ml (½ c) green or black olives, pitted handful of fresh coriander grated zest of 1 lemon
1 Marinade Heat the oil in a cast-iron pot and fry the onions and garlic until soft. Add the spices and fry until fragrant. Add the water and simmer until thickened and fragrant.
2 Chicken Make 2-3 slits in the thick parts of each piece of chicken. Season with salt and pepper.
3 Add the chicken to the marinade and simmer until half done, about 20 minutes.
4 Remove from the marinade and braai over moderate coals until done, about 40 minutes.
5 To complete Reduce the marinade well until thickened and fragrant, add the raisins or prunes, olives, coriander and zest. Bring to the boil and heat through. Serve with the chicken.