Chakalaka Chicken Recipe

Chakalaka Chicken – Very Easy!

This recipe came to me from Ronell (Dicks) Wrench (Steve Wrench’s wife.)

2 cups uncooked rice – spread in a baking dish/pan

Salt - sprinkle over rice

3 – 5 chicken breasts – (or cubed or minced beef) space evenly on rice

1 tin tomato and onion mix – spread over rice and chicken breasts

1 tin mild and spicy chakalaka – spread over rice and chicken

2 tins water – pour gently into dish

Bake uncovered 180C for an hour

Remove chicken, shred, return to dish.

 (I let the chicken cool enough so I can finger-shred it.)

(Add more liquid if necessary.)

Serve hot! - with green and/or yellow vegetables and mixed green salad.

Enjoy!

(When I served this last week to Nadia, Ethan, Daena and Cabryn,

they loved it and asked for the recipe.

I didn’t have chakalaka in my cupboard, but I had a tin of Indian Style tomato and onion mix.

I used that instead.  Very good!

Here is a chakalaka recipe for those who can’t find the tins in their stores:

You’ll get the idea of what you can put in and what the end result will be…

6 Roma tomatoes, halved

100 g cauliflower florets

2 cloves garlic, crushed

3 T olive oil

1 T oregano

1 carrot, sliced julienne

1 red bell pepper

1 onion

2 green, deseeded, chillies

1 t ground coriander

1 t ground cumin

1 t garam marsala

1 t curry powder

1 T turmeric

1 T oil

1 cup beef stock

Juice of 1 lemon

Salt and pepper, to taste