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Ingredients: 500g chicken hearts 500g chicken gizzards, cleaned and trimmed 2 Tbsp (30ml) vegetable oil 1 large onion, finely chopped 3 cloves garlic, minced 1 Tbsp (15ml) ginger, minced 2 Tbsp (30ml) curry powder (or garam masala) 1 tsp (5ml) ground cumin 1 tsp (5ml) ground coriander 1 tsp (5ml) turmeric powder 1 tsp (5ml) paprika 2 tomatoes, diced ½ cup (125ml) chicken stock Salt and pepper to taste Fresh coriander for garnish For the garlic loaf: 1-2 uncut white loaves ¼ cup (60ml) margarine 1 tsp (5ml) garlic powder or crushed fresh garlic 1 Tbsp (15ml) freshly chopped parsley Salt and pepper
Gizzards Bunny Chow
Ingredients: 8 chicken pieces (as close in size as possible - you can also cut the larger pieces a little smaller) 2 Tbsp (30ml) vegetable oil 1 large onion, chopped 1 green pepper, chopped 2 cloves garlic, crushed 1 tsp (5ml) ground cumin 1 tsp (5ml) paprika ½ tsp (2,5ml) chilli powder (optional for heat) 1 ½ (375lm) cup rice 1 can (400g) baked beans in tomato sauce 1 can (400g) chakalaka (or homemade chakalaka) 2 cups (500ml) chicken stock 1 tsp (5ml) salt (or to taste) ½ tsp (2,5ml) black pepper Fresh parsley or coriander for garnish
One Pot chicken, bean, chakalaka and rice dish
Ingredients for Chicken: 8 pieces of chicken 2 Tbsp (30ml) oil 2 Tbsp (30ml) peri-peri or BBQ sauce (for marinating) 1 Tbsp (15ml) smoked paprika (or normal paprika) 1 tsp (5ml) garlic powder 1 tsp (5ml) ground cumin 1 tsp (5ml) chilli flakes (optional for heat) Salt and pepper to taste Fresh lemon wedges for serving Ingredients for Uphuthu Salad: 3 cups cooked cooled uphuthu (ideally made with a rough ground mieliemeal) ½ cup (125ml) chopped tomatoes ½ cup (125ml) chopped cucumber ¼ cup (60ml) red onion, finely diced ¼ cup (60ml) chopped green/red/or yellow pepper 3 Tbsp (45ml) oil 2 Tbsp (30ml) lemon juice 1 tsp (5ml) chopped fresh parsley or coriander Salt and pepper to taste A variety of other vegetable sides of your choice like coleslaw, roasted butternut, etc.
Shisa nyama plates with Uphuthu Salad
These tasty little morsels make for impressive dinner-party snacks. Ingredients: ¼ teaspoon freshly cracked pepper 12 chicken wings, separated into drumlets and wings 12 slices bacon, cut in half lengthwise Glaze 1 clove garlic, finely minced ¼ cup bourbon whisky ¼ cup maple syrup 3 tbsp freshly squeezed orange juice ½ tablespoon smoked paprika Pinch of sea salt Pinch of black pepper French fries
Bacon-wrapped wings
Best way to carve a chicken! You've spent a lot of time roasting the chicken. Don't ruin your hard work by carving your bird the wrong way. - Let the chicken rest for about 10 minutes when it comes out of the oven. This keeps the meat juicy and tender, and makes it easier to carve. - Use a carving fork to hold the chicken. Then, with a sharp knife, cut through the meat between the body and legs. Find the joint and slice through it so that you’re able to remove the entire leg. Repeat on the other side. - Next, cut through the joint between the drumstick and thigh. Do this on the other side too. - Now move onto the wings. Pull the wing away from the body and find the joint with your knife. Cut through it and repeat on the other side. - Finally, cut along the breastbone with the tip of your knife to remove the breast meat. Work the knife slowly down the bone and gently slice off the breast meat. Bonus tip: Don’t throw the carcass and bones away – add to soups, stews or casseroles for extra flavour. Just remove the bones before serving
How to carve chicken
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