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Friday, February 26, 2016

'Afrochic' Chicken and Pap

I got asked by Mediterranean delicacies to come up with a cool ‘Afrochic’ recipe for their #Afrochic campaign; basically they want to celebrate all that's South African and local.  Here’s my take on #Afrochic: I used pap as the base, but treated more like polenta by adding onion and spices to it before frying it on a griddle to crisp the outside. I paired that with delicious and simple, free-range chicken breasts and let the Mediterranean pesto and tsatziki do the rest – happy days!

Afrochic Chicken and Pap 

(Serves 4)
Olive Oil
½ Onion (finely chopped)
1 tsp Cumin seeds
2 Tbsp Fresh Origanum
Salt and pepper
1 ½ cups Maize Meal
4 Chicken Breasts
40g Fresh Coriander
40g Fresh Rocket
Mediterranean Delicacies Sundried Tomato Pesto

Mediterranean Delicacies Tzatziki 

Sauté the onion in a medium-sized pot with 2 tablespoons of olive oil and a pinch of salt.
Add the cumin and origanum and fry for a further minute.
Add 3 cups of boiling water and the maize meal.
Stir to combine, then cover and cook on low heat, stirring every few minutes for 20 minutes or until cooked through.
Line a small, square baking dish with clingfilm and spoon in the cooked pap, evening out the top with a spoon. Allow to set for about 10 minutes. Once set, cut 4 circles out of the pap with a glass.
Brush each circle with olive oil and fry in a non-stick pan, turning once, until golden and crisp on both sides.
Set aside.
Season the chicken breasts with salt and pepper and fry in a little olive oil until browned and cooked through.
To serve: place equal amounts of coriander and rocket onto each plate. Top with a circle of pap. Smear a spoonful of sundried tomato pesto on top of that and then top with a chicken breast, tsatziki and a little more olive oil.

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