Spicy bird

SAUCY CHICKEN AND CHORIZO

This dish is full of strong flavours and works best with a simple side dish. Think steamed rice or creamy mashed potatoes.

Ingredients

(serves 6 with a side dish)

1 chorizo (about 200 g), chopped 1 tablespoon olive oil

4 chicken breast fillets, cut into bite-sized cubes

1 teaspoon smoked paprika 1 tablespoon cake flour

1 tablespoon tomato purée

1 tin (400 g) chopped tomatoes

3 sprigs thyme (or use a pinch of dry thyme)

1 tablespoon red wine vinegar

½ cup stuffed green olives, coarsely chopped – try the ones with anchovies or red pepper a pinch sugar

Here’s how

1Fry the chorizo in the oil until crisp. Remove it from the pan, but retain the fragrant oil. Now fry the chicken cubes until they’re nicely golden brown all over.

2 Stir in the paprika and flour and mix with the chicken. Add the rest of the ingredients, spoon the fried chorizo back into the sauce, and simmer for about 10 minutes until the chicken is just cooked through and the sauce is thick and fragrant. Serve immediately.

Drive & Camp says Allow the mixture to cool and use as a delicious braai pie filling. Spoon the chicken, chorizo, and olives from the sauce with a slotted spoon onto a large square of puff pastry – keep the tomato sauce for serving. Sprinkle over a layer of grated mozzarella, place a second square of dough on top of the filling, and firmly press together the edges of the pie with a fork. Gently braai the pie in a grid over medium-high heat until the dough is golden brown and cooked through. Serve the pie with the fragrant tomato sauce.