Chicken and boerewors bake with peppadews

Prep time
Cook time

The entire family will enjoy this flavourful dish.


  • 15ml olive oil
  • 1 pack boerewors, cut into 5cm pieces
  • 1 pack chicken drumsticks and thighs
  • 2 large onions, chopped into chunks
  • 1 red bell pepper, sliced
  • 6 garlic cloves, grated
  • 400ml white wine
  • 400ml chicken stock
  • ½ cup peppadews, roughly chopped
  • 1 lemon, juiced
  • 2 sprigs rosemary
  • 20g parsley, roughly chopped
  • salt


  • Heat the oil at a high temperature in a large skillet. Colour the boerewors, but don’t cook through.
  • Remove the boerewors from the skillet and turn down the heat to medium.
  • Season the chicken pieces and add to the skillet, skin-side down. Brown the chicken and then remove from the heat.
  • Add the onions, bell pepper and garlic, and sauté until slightly softened and coloured.
  • Add the wine and allow to boil for about 5 minutes until the alcohol has cooked out.
  • Add the stock, peppadews, lemon juice, and rosemary. Boil for a further 5 minutes.
  • Add the chicken to the skillet and place in the oven. Bake for 15 minutes and then add the boerewors. Continue to bake for a further 15 minutes.
  • Check to see if the chicken is cooked through. Either cook for a few more minutes or remove from the oven.
  • Sprinkle with freshly chopped parsley and serve.