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Braised Cape malay chicken |

braised_chickenThis is the real flavour of the Cape, a traditional Cape malay dish that is so tasty you will have trouble letting it finish cooking. There are quite a few ingredients that nake up the Masala and the best place is Atlas trading in Cape Town (It’s great just for the experience)it’s spicy and perfect for those cold winter evenings.(serves 6 hungry people)

What you need

1 1/2kg chicken pieces
125ml oil
2 medium potatoes quartered
2 medium onions finely chopped
200ml Water

4 or 5 cloves garlic
4cm piece fresh ginger
1 teaspoon salt
1 teaspoon crushed red chilis
1 teaspoon cumin
2 teaspoons leaf masala
1 tespoon ground cloves
2 tablespoons lemon juice
2 teaspoons peri peri sauce

The process

Take all of the Masala ingredients, place them in a pestle and mortar and crush them into a paste, add a little drizzle of oil if need be.

Rub the chicken pieces with the Masala and set aside in a large bowl to rest.

Add the oil to a pot on a medium heat and brown the potatoes on all sides, remove and set aside.

Add the onions and cook until beginning to brown. Now add the chicken pieces and cook, turning frequently for about 15 to 20 minutes.

Add the water and simmer for a further 10 minutes.

Add the potatoes and simmer for another 15 minutes or so with the lid off until the potatoes are soft and some of the water has evaporated.

Try it with this yellow rice recipe.

A true Taste of Cape Town.

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4 Responses to “Braised Cape malay chicken”

  1. chan says:

    i tried this recipe yesterday absolutely fabs my mom loved it 🙂

  2. Kim da Cook says:

    This sounds amazing, just a quick question Graham, can one use skinless chicken as I really hate how the skin goes in recipes like this???

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