Sarah Graham’s Chorizo and Lemon Chicken With Drostdy-Hof


Food writer Sarah Graham’s Food Safari is currently flighting on M-NET on Sundays from 18:00 to 19:00. Here the well-known foodie personality showcases interesting recipes that take inspiration from local hotspots across the continent.  South African wine favourite Drostdy-Hof has accompanied her on her journey.


A lot of folks are going home for the holidays and we know one has to cook up a storm and impress!  You can’t go wrong with this recipe, it’s is simple and straight-forward but produce spectacular results.   Pair it up with Drostdy-Hof’s Claret Select and have yourself a winning combination.



Drostdy-Hof’s Claret Select is an easy-drinking red blend offering a rich bouquet of complex berry flavours that suit the heartiness of the chicken and chorizo.  Enjoy!

Sarah Graham’s Chorizo and Lemon Chicken With Drostdy-Hof


Chorizo and Lemon Chicken with Cauliflower Mash

Serves 4 | Preparation time 10 minutes | Cooking time 1 hour




For the chicken

8 chicken thighs, with skin

1 tsp thyme, dried

1 Tbsp olive oil

1 Tbsp butter

3 medium-sized red onions, cut roughly into sixths

200g chorizo, roughly chopped

1 lemon, halved

200ml Drostdy-Hof 2015 Sauvignon Blanc

2 Tbsp chopped fresh parsley, for serving

For the cauliflower mash
1 medium head of cauliflower, roughly chopped
2 tsp olive oil
2 tsp butter
Salt and freshly ground black pepper, to taste




  1. Pre-heat the oven to 180° Season the chicken thighs with salt, pepper and thyme.
  2. Heat an oven-proof pot on the stove, add the olive oil and butter and brown the chicken for approximately 3 minutes on each side. Remove and set aside.
  3. Add the onions to the pot, fry for approximately 3 minutes while stirring often. Then add the chorizo and lemon halves and cook for 3 to 5 minutes.
  4. Remove the pot from the stove and put the chicken back in the pot with the onion and chorizo. Pour in the Drostdy-Hof Sauvignon Blanc, put the lid on the pot and place in the oven for 30 minutes.
  5. While the chicken is cooking, prepare the cauliflower. Boil the cauliflower in a separate pot until tender. Remove from the pot and drain well. Add the olive oil and butter and purée using a stick blender until smooth. Adjust seasoning to taste.
  6. To serve, dish up a generous helping of cauliflower mash, top with the chicken and chorizo and sprinkle with fresh parsley.


Finally, enjoy a glass of the Claret Select with this hearty meal.

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About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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