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RECIPES
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GREAT CHICKEN DISHES FOR THE
FESTIVE SEASON! CHICKEN NECK AND BUTTER BEANS STEW
INGREDIENTS: • • • • • • •
2 tbsp chicken spice 250ml stock 1 onion (chopped) 1 red bell pepper (chopped) 2 cloves garlic (chopped) Salt and pepper 1 tbsp brown onion soup and water to make a paste • Oil for frying • 1 tin sugar beans • 1kg Goldi chicken necks
Chicken necks were always the most soulful dish. Crunch the bone to find the meat and indulge in the flavour to appreciate the realness of African food.
CHICKEN SHISANYAMA WITH HOMEMADE CHILLI SAUCE A classic South African favourite - when you hear shisanyama, you know it’s from the braai and it should have a charcoal flavour
METHOD 1. Fry chopped onion, garlic and red bell peppers in a pot until translucent. 2. Add the chicken necks and chicken spice and fry for five minutes. 3. Add stock and simmer for a further 20 minutes. 4. Add sugar beans. 5. Make a paste of brown onion soup by adding a 125ml water with 1tbsp of brown onion soup, add and cook for two minutes. 6. If stew is too thick adjust with water to dilute it. 7. Serve with pap.
METHOD FOR THE CHICKEN AND MARINADE 1. Butterfly the chicken. 2. In a separate bowl add all marinade ingredients and chill in the fridge for an hour. 3. Baste the chicken with the marinade. FOR THE CHILLI SAUCE
INGREDIENTS:
FOR THE CHILLI SAUCE
• One Goldi chicken
• • • • • • •
• 1 tsp BBQ spice • 1 tsp chicken spice • 2 tbsp oil • 6 tbsp lemon juice • 6 tbsp Worcestershire sauce
2 red chillies 1 red bell pepper 2 tomatoes 2 habanero chillies 2 tbsp mixed herbs 3 tbsp oil Salt and pepper
CHICKEN FEET CURRY Almost every chicken part has been used to make curry except for chicken feet, hearts or necks - but this right here is a low-cost and delicious curry. INGREDIENTS: • 1 onion (diced) • 2 garlic cloves (crushed and chopped) • 4 bay leaves • 2 stems curry leaves • 2 tbsp curry paste • 1 tbsp curry powder
• 1 tbsp tomato paste • Salt and pepper • Oil for frying • 2 red chillies (sliced) • Handful fresh coriander for garnish • 250ml chicken stock • 1kg Goldi chicken feet
METHOD 1. For onion and garlic in oil until translucent. 2. Add chicken feet and fry for at least three minutes, then season. 3. Add tomato paste, curry paste and curry powder and cook for a further two minutes. 4. Add bay leaves, curry leaves and water and let the curry simmer on low temperature for 30 minutes until it becomes thick and the chicken feet become soft. 5. Serve with chopped chillies, coriander and basmati rice.
1. Place all ingredients in a pan, drizzle olive oil and season. 2. Roast the chilli sauce ingredients for 20 minutes at 180 degrees Celcius. 3. Once done, blend all of them and chill the sauce in the fridge. 4. Prepare the braai and braai your chicken until the chicken is golden brown and tender. 5. Serve with the chilli sauce.
