I have to give props when they are due, the first time I prepared this recipe was one of those days you get back from work and don’t feel like cooking but you are hungry and you’ve got to eat….
For me chicken is one of the easiest items to prepare. I had (still have) a cupboard full of Rhodes canned items which I got as one of the prizes from Dinner Divas. So, I thought, chicken + opening a can = Brilliant Idea! I placed the chicken on a baking dish without adding any seasoning to it, I poured a can of Rhodes Mexican Style Tomato, Onions & Green Pepper relish over the chicken and cooked it in the oven. The end results were seriously amazing.
However, the foodie in me also likes preparing recipes from scratch hence the recipe below, but hey if you feel like a quick meal do not feel like chopping feel free to just open a can.
Now to the interesting part, I prepared this recipe in front of a group of people and a camera for the first time. The aim was to give them an idea of how I really come up with my recipes. Personally, I believe that the best recipes are the ones that are prepared by just having an idea of what you would like to prepare, going into the kitchen, following your gut and letting your senses guide you by tasting your food and adjusting the flavours, colours and textures accordingly. That’s how I came up with this recipe and they got to witness the raw deal. Initially, there was no green in the recipe and the sight of a red and yellow chakalaka wasn’t doing the trick. Luckily, I had mange touts in the fridge and threw in a cup. I like what the role played by mange touts on the appearance. Talk about a sexy looking chakalaka!
While the chicken was cooking in the oven I prepared an Amadumbe Mash (with an interesting twist) and served it with the chicken. I’ll be sharing the Amadumbe Mash recipe tomorrow. We washed the meal down with a good bottle of Chardonnay. Hope you get to try it. Happy Workers’ Day!
±1kg chicken (preferably thighs), skin removed
15ml (1Tbsp) olive /canola oil
1 onion, chopped
2 garlic cloves, minced
1 yellow/red pepper, cut into strips
2 carrots, cut julienne
250ml (1cup) mange toute
7.5ml (½ Tbsp) rosemary, chopped
30ml (2Tbsp) chutney (any chutney will do, I’ve tried hot, tomato and chilli chutneys)
15ml (1Tbsp) medium curry powder
15ml (1Tbsp) red wine vinegar
2.5ml (½tsp) salt
2.5ml (½tsp) freshly ground black pepper
- Preheat the oven to 190۫C.
- In a saucepan, heat oil and sauté onion until soft.
- Add garlic, red/yellow pepper, carrots, mange touts and rosemary. Continue cooking for a further minute stirring the whole time. Do not over cook the veggies, they still need to go into the oven.
- Add curry powder, red wine vinegar. Season with salt and pepper.
- Place chicken on a lightly greased baking dish.
- Throw the chakalaka over the chicken. Ensure that the chicken is covered.
- Put in the oven and let it cook for 50 minutes to an hour.
- Serve with Amadumbe Mash.
- I believe some of my Joburg readers prefer a spicier chakalaka. This one is for you: Add one or two chopped chillies to the chakalaka.
- Canned chakalaka can also be used.
- To my ladies: Add this recipe to your Freakum Dish list! Your men will love it!