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
© John & Lynne Ford, Adamastor & Bacchus 2018
No comments:
Post a Comment