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ITH CURRIED PAN FRIED CHICKEN W SALSA O CABBAGE AND TOMAT
CHICKEN STEW WITH STEAMED DUMPLING Serves: 4 Preparation time: 20 minutes Cooking time: 45 minutes
Serves: 4 Preparation time: 20 minutes Cooking time: 45 minutes
Ingredients:
Ingredients: • • • • •
3 tbsp oil 2 tsp dried mixed herbs 3 tbsp chicken spice 1.5kg mixed chicken, defrosted 1 chicken stock pot
For the curried cabbage • 2 tbsp oil • 1 onion, sliced • ½ head cabbage, shredded • ¼ tsp ground turmeric • 1 tbsp curry powder
For the tomato salsa • 4 salad tomatoes, chopped • 1 green pepper, chopped • 1 onion, finely chopped • 10g fresh coriander, chopped • 2 tbsp red wine vinegar • 2 green chillies, minced • Salt and pepper, to taste Pap to serve
Method: 1. Place a large non-stick pan over medium heat. In small bowl mix oil, dry herbs and chicken spice. 2. Rub the mixture over the chicken pieces. In batches, brown the chicken skin-side first and turn over to brown the other side. Remove chicken onto plate and continue to brown the rest of the chicken. When it is all browned return all the pieces to the pan, reduce heat, add the chicken stock with ¼ cup water, cover and let it simmer until chicken is fully cooked. 3. For the curried cabbage add the oil to a medium pot over high heat. Add the onion and sauté until slightly browned. 4. Add the cabbage and continue to sauté until lightly charred. Add the turmeric and coriander. Cook stirring until spices are well blended and season with salt and pepper. 5. For the tomato salsa mix all the ingredients into a bowl and chill for 30 minutes minimum. 6. Serve chicken, cabbage and salsa with pap and drizzle chicken juices over the pap.
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1 tbsp canola oil 1.5kg chicken pieces, defrosted 1 onion, chopped 2 carrots, thinly sliced 2 tbsp chicken spice 1 bay leaf 2 potatoes, diced 1 chicken stock pot 2 cups water 1 tbsp cream of chicken soup powder
Dumplings • 1 cup flour • 1½ tsp baking powder • ½ tsp salt • 2 tbsp sugar • 60g margarine • ⅔ cup milk • 2 sprigs fresh parsley, chopped
Method: 1. In an oiled pot over medium heat brown chicken pieces. Add onions, stirring until soft. 2. Stir in carrots, chicken spice, bay leaf, potatoes, stock and water. Bring to a boil and simmer for 10 minutes. 3. Make a paste of the soup powder and water. 4. Pour into the chicken pot while stirring, cover and simmer for 20 minutes. 5. For the dumplings, combine the dry ingredients in a mixing bowl. Rub in margarine until mixture is crumbly, add milk and parsley. Mix to form dough. 6. Drop spoonfuls over the chicken pieces and cover immediately for 8 minutes or until dumplings have doubled in size.
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