Chakalaka-baked chicken drumsticks with basmati rice

Prep time
15min
Cook time
60min
Serves
6

South African cuisine meets Indian flavours in this family-friendly recipe.

Ingredients:

Chicken:
  • 8 chicken drumsticks
  • 1 Tbsp (15ml) olive oil
  • 1 onion
  • 2 garlic cloves, sliced
  • 1 Tbsp (15ml) curry powder
  • 1 x 410g tin spicy chakalaka
  • 1 x 410g tin chopped tomatoes
  • 2 Tbsp (30ml) chutney (Mrs Balls)
  • salt and pepper
Yoghurt dressing:
  • 2 cups (500ml) full-fat yoghurt
  • 4 tsp (20ml) lemon juice
  • 1/2 tsp (2.5ml) lemon zest
  • 30g coriander, finely chopped
  • salt and pepper
4 cups steamed basmati rice, to serve fresh coriander, to serve

Method:

  • Preheat the oven to 180°C.
  • Heat the oil on the stovetop in an oven-proof dish and fry the chicken pieces until they have a good colour.
  • Remove the chicken from the dish, and then add the onions and garlic. Fry over medium heat for about 5 minutes.
  • Add the salt, pepper and curry powder, and fry for a further 2 minutes.
  • Add the chicken back into the dish.
  • Combine the chakalaka, tinned tomatoes, and chutney, and pour over the chicken.
  • Place the dish in the oven and bake for 45 minutes until cooked through.
  • Combine all the yoghurt dressing ingredients and season to taste.
To serve:
  • Dollop the yoghurt dressing over the chicken and serve with steamed basmati rice and fresh coriander.