MIMI'S CHICKEN SUPPLIED BY QUIVERTREE PUBLICATIONS Photo by
CHICKEN ingredients
One large chicken and giblets, in portions
25ml olive oil
One onions, chopped
100g spicy sausage, chopped
One tomatoes, grated
One bay leaf
One sweet red pepper, deseeded, chopped
One green pepper, deseeded, chopped
One carrot, diced
One stick celery, chopped
10ml paprika
2ml turmeric
500ml rice
One chicken stock cube or 5ml chicken stock powder
1,5 litres boiling water
250g frozen peas, blanched
Fresh parsley, chopped, for serving
Coriander leaves, chopped, for serving
Marinade ingredients
15ml olive oil
Three cloves garlic, crushed
Salt and pepper, to taste
Peri-peri sauce, to taste
10ml lemon juice
Preparation
Mix marinade ingredients and rub it into chicken then set aside to marinate for one hour. Preheat oven to 180°C. Fry onions and sausage in the olive oil. Add tomatoes, bay leaf, red pepper, green pepper, carrot, celery, paprika, turmeric and giblets. Cook for one to two minutes, add rice, stir well. Place rice mix in deep, ovenproof dish. Arrange chicken pieces, skin-sides down, on rice. Dissolve stock cube or powder in boiling water then add to dish. Braise in oven for one hour. Remove from oven to turn chicken, add more stock if needed, return to oven for 20 to 30 minutes to brown chicken.
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