Cost Under R75
Preparation Time 15 minutes
Cooking Time 40 minutes
1 Coat the chicken pieces in the flour and spices. Heat the oil in a casserole dish and fry until brown. Remove the chicken and fry the onions, carrots and celery for a few minutes in the olive oil until the onions are translucent and the vegetables colourful.
2 Add the chicken and stock, bring to the boil, cover and allow to simmer for about 20 minutes. Add the potatoes, season with salt and pepper and cook for a further 20 minutes or until the potatoes are soft. Stir in the peas and herbs and simmer for another 5 minutes. If the sauce is too runny add another 30ml flour to some of the warm sauce and stir until it forms a paste, then stir in with the peas. Serve with rice.
Text and image: Home
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