CHICKEN NECK STEW

PREPARATION: 30 MIN / COOKING TIME: 40 MIN / SERVES 4

1kg chicken necks 5ml (1t) ground paprika 5ml (1t) onion powder 5ml (1t) garlic powder salt and black pepper 60ml (4T) canola oil or sunflower oil 1 medium onion, chopped 4 garlic cloves, crushed or finely chopped 15ml (1t) tomato paste 500ml (2c) chicken stock TO SERVE pap or warm garlic bread

1 Rinse the chicken necks, pat dry and place in a bowl. Add the paprika, onion powder, garlic powder and salt and pepper and toss to coat. Set aside for 20 minutes. 2 Heat 15-30ml (1-2T) oil in a large pan on high heat and fry the necks for 5-10 minutes. Set aside while you prepare the sauce. 3 Add the remaining oil to the pan. Lower the heat and fry the onion and garlic until softened and golden brown. Add the tomato paste and stir through. 4 Return the chicken necks to the pan along with the stock and simmer for 20 minutes until the sauce thickens. 5 To serve Serve with pap or warm garlic bread.