Peri-peri chicken pot
SERVES 10 Preparation 20 min Marinating 3-4 hours or overnight Cooking 50 min
1,5 kg chicken
10 ml (2 t) each dried oregano, dried thyme, ground cumin, ground coriander, Cajun spice mix, peri-peri spice
5 ml (1 t) dried
30 ml (2 T) dried
180 ml (¾ c) olive oil 10 garlic cloves, finely chopped 125 ml (½ c) lemon
2 fresh chillies,
chopped (optional) bunch of fresh thyme,
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