Peri-peri chicken pot

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

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