Method:

• Mix the chicken with the amasi, parsley, coriander, garlic and chilli.
• Leave to marinate in the fridge for at least 6 hours (preferably overnight).
• Preheat the oven to 180°C.
• Place the chicken pieces in a baking dish and bake for approximately 30 minutes, or until cooked through.

• Put the stock in a pot on the stove and bring to a boil.
• Add the pap, a little at a time, whisking continuously until all has been added.
• Reduce the heat to medium, cover the pot with a lid, and let the pap cook for 10 minutes.
• Stir the pap with a wooden spoon and allow it to cook with the lid on for an additional 5 minutes, or until fully cooked.
• In a separate pan, heat 10 ml of olive oil over medium heat. Add the onion and garlic, and sauté until they are soft. Add the corn and cook for a further 2 minutes.
• Add this mixture to the pap. Add the herbs and season to taste.
• Roll the pap out into a 1.5cm layer and cut out circles, using a ring cutter.
• Heat the remaining oil in a pan and pan-fry the pap fritters until golden and crispy.

• Blend all the ingredients together, keeping the mixture slightly chunky.
• Season with lemon juice, salt and pepper.

• Serve the chicken wings alongside the pap and corn fritters.
• Drizzle with the atchaar dressing and top with fresh coriander.