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Fresh Living Network
 Chicken country captain

Chicken country captain

Sure to be a hit for dinner parties!
4
RECIPE TYPE:Mains
 
Method
  • Preheat the oven to 180°C.
  • In a small saucepan bring the stock to the boil. Add the turmeric and pour it over the sultanas in a small bowl.
  • In a separate bowl, combine the curry powder, garam masala, 1½ tsp sea salt, ½ tsp freshly milled black pepper and set aside. 
  • Place the bacon in a warmed ovenproof casserole over medium-high heat and stir-fry until it turns just golden brown. Remove and drain on kitchen paper. 
  • Now in about 2 tablespoons of the fat in the casserole, brown the chicken pieces in batches over a medium heat until golden brown, adding the reserved bacon fat if necessary. 
  • Once the chicken is done, remove and set aside. Quickly toss the chilli in the oil.
  • Add the vegetables and the garlic and stir-fry for about 5 minutes.
  • Add the tomatoes, spice mixture, ginger and the sultanas and soaking stock. Season with sea salt and freshly milled black pepper. 
  • Simmer over low heat for about 8 minutes. 
  • Return the chicken pieces into the sauce, skin side up.  
  • Cover loosely with foil and place in the middle of the oven. Bake for a further 20 minutes.
  • Remove the foil and cook for a further 15 minutes until the skin crisps up.
  • Serve on white rice, garnished with the crispy bacon, almonds and parsley.


Recipe created by Michael Olivier.

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