Culinary Hotline - Chicken Inspired Dishes

Serving up love, one chicken dish at a time.

Ingredients:

Sosaties

  • 2kg boneless skin-on chicken thighs
  • 4 garlic cloves, grated
  • 30ml lime juice
  • 60ml soy sauce
  • 30ml vegetable oil
  • 2tbsp brown sugar
  • 1tbsp ginger, grated
  • 1tsp ground coriander
  • Black pepper
  • 16 skewers (soak wooden ones)

Peanut sauce

  • 400ml coconut milk
  • 250g smooth peanut butter
  • 60ml kecap manis
  • 30ml soy sauce
  • 2tbsp brown sugar
  • 2 garlic cloves, grated
  • 1tbsp ginger, grated
  • 1–2tbsp sambal oelek
  • 1 lime, juiced
  • 100–150ml warm water
  • Salt, if needed

Garnish

  • 100g roasted peanuts, chopped
  • 4–6tbsp chilli crunch
  • 20g coriander, chopped
  • 2 spring onions, sliced
  • 1 lime, wedged

How To Make Braaied Chicken Sosaties with Peanut Sauce

  1. Separate skin; cut into 3–4cm strips and meat into 4cm pieces. Combine marinade ingredients; coat meat. Refrigerate covered for at least four hours, preferably overnight.
  2. Alternate meat and folded skin on skewers. Braai over medium-hot coals, turning and avoiding flare-ups, until cooked to 74°C. Rest five minutes.
  3. Gently whisk sauce ingredients except lime, water and salt together; simmer 5–8 minutes. Add lime and water for pouring consistency; check seasoning.
  4. Plate with sauce and garnishes.

Ingredients:

Chicken

  • 1 whole chicken (1.5–2kg)
  • Salt and black pepper
  • 2–3tbsp canola/sunflower oil

Curry base

  • 2 large onions, sliced
  • 4 garlic cloves, crushed
  • 2tbsp ginger, grated
  • 3–4tbsp Cape Malay curry powder

Sauce

  • 800g chopped tomatoes
  • 900ml coconut milk
  • 1–2tbsp tomato paste
  • 1cup chicken stock/water
  • ½cup dried mango, sliced
  • ½cup toasted dried coconut slices
  • 1tbsp apricot jam/chutney
  • 1tbsp lemon juice/vinegar
  • Salt and black pepper
  • 1 bunch coriander, stalks removed
  • 1tsp lemon zest

To serve

  • Naan, as needed
  • Toasted coconut slices

How To Make Cape Malay Chicken Potjie on Naan

  1. Dry and season chicken. Brown in oil using a potjie or oven tray in a pizza oven, or over the braai; set aside.
  2. Soften onions in reserved oil. Add garlic, ginger and curry powder; fry 1–2 minutes. Stir in paste, then tomatoes; reduce briefly.
  3. Add remaining sauce ingredients except coriander and zest. Return chicken; spoon sauce over. Cover; cook gently over steady heat for 1½–2½ hours until tender. Add stock if needed.
  4. Remove chicken; discard bones. Return chunky meat; simmer uncovered for 10–15 minutes. Adjust seasoning; serve on naan with coriander and coconut.