Chakalaka with Grilled Chicken and Pap
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Ingredients
- 600 g boneless chicken thighs
- 2 carrots
- 1 red pepper
- 400 g tinned baked beans
- 2 red onion
- 3 garlic cloves
- 1 tsp curry powder
- 0.5 tsp chilli flakes
- 300 g fine polenta (cornmeal)
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 697 kcal
- Protein
- 40.5 g
- Carbohydrate
- 79.8 g
- of which sugars
- 13.9 g
- Fat
- 21 g
- of which saturates
- 4.4 g
- Fibre
- 10.1 g
- Salt
- 1.26 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Bring 900ml water to the boil for the pap. Whisk in the polenta, then stir vigorously over low heat for 6-8 minutes until it forms a thick, stiff dough. Keep warm.
- 2
Fry the chicken in half the vegetable oil for 8-10 minutes, turning, until cooked through with no pink remaining. Set aside and slice.
- 3
Peel and chop the onion, then fry in the remaining oil for 8 minutes until softened. Stir in the garlic, curry powder and chilli flakes and cook for 1 minute.
- 4
Grate the carrots and dice the pepper, add to the pan with the baked beans and simmer for 10 minutes.
- 5
Serve the chakalaka with the sliced chicken and the pap.
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