Thursday, June 21, 2018

On the MENU this week. Chicken Waterblommetjie Bredie

It’s Waterblom season at the moment with the dams filling up. We bought a pack of nice plump waterblomme this weekend and Lynne made this easy Bredie. It’s spicy, but not too hot. Don’t cook all of them at once, you want different textures.
 


8 thigh portions - 1 T olive oil - 1 onion, chopped - 1 leek, sliced - 3cm ginger root, grated - 2 cloves garlic, crushed - 1 fresh red chilli; 2 small dried pepperoncino chillies - 1 t cumin - 1 t coriander - 3 cloves - a good grating of nutmeg - 175 ml verjuice or dry white wine - 400 ml chicken stock
2 carrots - 1 t corn flour - 500 g waterblommetjies - salt & pepper
Remove all the fat and skin from the chicken thighs, Fry the onion and the leek in the oil till soft and transparent then add the chicken to the pan and brown slightly. Remove the chicken and set aside. Add the spices and chillies and fry for a minute, then add the verjuice, the stock and the carrot to the pot and cover with a lid. Simmer for half an hour then add the chicken, pushing the thighs down into the stock, and half the waterblomme. Cook for 15 minutes, then add the rest of the waterblomme. Taste and adjust the seasoning, add the corn flour and cover and simmer for another 15 minutes. Serve with flavoured rice and a good Chenin Blanc
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