What’s for dinner? Chicken in Chakalaka and red pepper casserole

With the cold kicking in, why not treat your family to this hearty and comforting chicken in Chakalaka casserole?

Serves 4

You’ll need: 1 can, 410g Koo Chakalaka with sweetcorn; 2 red peppers, peeled and sliced into strips; 2 medium onions, sliced; 5ml dried basil leaves; salt and freshly ground black pepper, to taste; 1 whole chicken, cut-up; 5ml dried oregano leaves; 125ml cake wheat flour; 2 cloves garlic, finely chopped; 65ml sunflower oil; 1 can, 410g All Gold diced tomatoes; 1 can, 410 All Gold tomato puree; 125ml dry white wine.

How to:

Coat chicken with flour. In a large saucepan, heat oil over medium-high heat. Cook chicken for 15 to 20 minutes or until brown on all sides. Remove and set aside.

Add onions, garlic and red peppers to saucepan, sauté until soft. Add all remaining ingredients.

Bring to a boil, reduce heat. Cover and simmer for 45 minutes. Serve over rice.

* Recipe by Koo.

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