DURBAN home cook Feroz Chenia’s peri-peri chicken recipe has been included in You – Let’s Cook Top 500+ Recipes 2.
She prepares this quick and easy dish with very ripe tomatoes, and says there is no need to brown the chicken.
INGREDIENTS:1 whole chicken, portioned, or eight chicken portions
2 tablespoons (30ml) oil
1 small onion, finely chopped
2 cloves garlic, finely chopped
7 large, very ripe tomatoes, choped
1-2 teaspoons (5-10ml) peri-peri powder
4 green chillies, seeded
½ teaspoon (2.5ml) saffron (optional)
½ teaspoon (2.5ml) ground cardamom
¼ cup (60ml) sour milk, Amasi or plain yoghurt
5 teaspoons (25ml) chutney
METHOD:Season the chicken portions with salt.
Heat the oil in a pan large enough to take all the chicken in a single layer and stir-fry the onion and garlic until fragrant.
Remove from the heat and add the tomatoes, spices, sour milk and chutney. Mix well.
Place the chicken in the pan and pour over the sauce.
Cover and simmer for 30 to 45 minutes over low heat until the chicken is cooked.
Serve with bread, rice or chips and a salad.