Peri-peri chicken pot

SERVES 10 Prepa­ra­tion 20 min Mar­i­nat­ing 3-4 hours or overnight Cook­ing 50 min

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1,5 kg chicken

pieces

10 ml (2 t) each dried oregano, dried thyme, ground cumin, ground co­rian­der, Cajun spice mix, peri-peri spice

5 ml (1 t) dried

rose­mary

30 ml (2 T) dried

chilli flakes

180 ml (¾ c) olive oil 10 gar­lic cloves, finely chopped 125 ml (½ c) le­mon

juice

2 fresh chill­ies,

chopped (op­tional) bunch of fresh thyme,

chopped

1 can (400 g) Mex­i­can-style to­ma­toes salt oil

125 ml (½ c) cream TO SERVE bread and salad of

your choice 1 Put the chicken in a large bowl. Mix all the dried herbs and spices and sprin­kle over the chicken.

2 Add the olive oil, gar­lic, le­mon juice, fresh chill­ies, fresh thyme and to­ma­toes. Mar­i­nate for 3-4 hours or prefer­ably overnight.

3 Re­move the chicken from the mari­nade (re­serve the mari­nade), sea­son with salt and fry in heated oil in a cast-iron pot un­til browned.

4 Pour the mari­nade over the chicken, cover and sim­mer un­til done, about 40 min­utes. Add the cream and sim­mer un­til warmed through. 5 To serve Serve with bread and a salad of your choice.

CO­LETTE VAN DER MERWE, CAPE TOWN, WESTERN CAPE

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