The chilli and corn combo makes for a festive meal that’s incredibly satisfying.
Ingredients:
- Chilli chicken:
- 1 red pepper, chopped
- 3 garlic cloves, sliced
- 3 tomatoes, chopped
- 8 red chillies, chopped
- ¼ cup canola oil
- 1 tbsp vinegar
- 1 tsp paprika
- 1 kg chicken pieces
- salt and pepper
- Corn pap:
4 cups water
1 tsp salt
2 tbsp margarine
2 cups maize meal
400g creamed corn
Method:
- Mix the red pepper, garlic, tomatoes, red chillies, oil, vinegar, salt, pepper and paprika. Blend in a processor until smooth.
- Place chicken in a bowl and cover with the vegetable mixture. Marinade for 2 hours.
For the pap: Bring the water and salt to the boil. Add the margarine and maize meal. Stir through until smooth and cover with a lid. Reduce the heat and simmer for 35 minutes. Finish off by stirring in the creamed corn.
For the chicken:
- Place a hot griddle pan over high heat.
- Remove the chicken from the marinade and place in a hot griddle pan. Cook, turning every 10 minutes or until charred.
- Pour over the remaining marinade. Simmer for 15 minutes or until chicken through.
- Serve the chicken with the corn pap and garnish with fresh coriander.
