BUTTERBEAN CHICKEN
SERVES 4-5 / PREPARATION: 30 MIN / MARINATING: IDEALLY OVERNIGHT / COOKING: 30-40 MIN
MARINADE 125ml (½c) plain yoghurt 10ml (2t) lemon juice 5ml (1t) black pepper 2,5ml (½t) nutmeg (optional) 2,5ml (½t) ground
cinnamon CHICKEN 8 chicken portions (thighs and drumsticks), with bones but skinned and cut into smaller pieces SAUCE 60ml (¼c) coconut oil or butter 5ml (1t) mustard seeds 3 onions, chopped 5cm fresh ginger, grated 4 garlic cloves, crushed 2-3 bay leaves 5ml (1t) paprika 5ml (1t) ground coriander 2,5ml (½t) ground cumin 125ml (½c) raw almonds, soaked in hot water and then chopped handful fresh coriander, chopped ½ a red chilli, seeded and chopped 60g (1 sachet) tomato paste 1 can (400g) light coconut milk 5ml (1t) ground cardamom (optional) salt TO COMBINE coconut oil or butter 1 can (400g) butterbeans, drained, or 250ml (1c) cooked heerbone (SA variety of lima beans indigenous to the West Coast)
TO SERVE fresh coriander rice and poppadoms tomato and onion sambal greek yoghurt
1 Marinade Mix all
the ingredients. 2 Chicken Rinse the chicken in water, pat dry and put in a non-metal marinating dish. Pour the marinade over and leave overnight in the fridge to marinate. 3 Sauce Melt the coconut oil or butter in a heavy-bottomed pot, then stir-fry the mustard seeds until they start popping. Add the onions, ginger, garlic and bay leaves, then stir-fry over medium heat until soft. 4 Add the ground spices and stir-fry until fragrant. 5 Mix the almonds, coriander, chilli and tomato paste and add to the pot. Stirfry until a flavoursome paste forms. 6 Mix the coconut milk and cardamom (if using) and add to the pot. Season with salt and simmer until a thick sauce forms. 7 To combine Heat a little coconut oil or butter in a separate pan. Add the chicken pieces and stirfry until the chicken is slightly browned on the outside. Remove from the pan. 8 Add the chicken, leftover marinade and butterbeans or heerbone to the sauce, cover and simmer until the chicken is cooked and tender – about 15-20 minutes. 9 To serve Sprinkle coriander over, add a dollop of greek yoghurt and serve with rice, poppadoms and tomato and onion sambal.