Chicken (Tshohlo)Cook chicken breasts with water, bay leaves, chicken stock and turmeric in a saucepan on a hot stove.Cook until done, so the breasts are white throughout. Leave to cool.Shred the chicken using a fork and set aside.Atchar fillingHeat the oil in a medium sized pan. Sauté the leek, red pepper and garlic for about 2 minutes.Add tomatoes, atchar, thyme and pepper. Cook for another 2 minutes.Add the shredded chicken to the leek and atchar mixture. Mix well and set aside.Mini quichesPreheat the oven to 190°C.On a floured surface, roll out the pastry, and cut into 12cm diameter circles.Lightly grease a muffin tray and ease the circles into the muffin cups.Prick the bottom of each circle with a fork, line with wax paper and fill with dry beans, rice or samp.Bake for 20 minutes. Remove the wax paper with dry beans. Adjust the oven temperature to 180°C.Spoon Tshohlo mixture into the blind baked pastry cups.Whisk milk and eggs and pour over the Tshohlo mixture. Sprinkle with pumpkin seeds.Bake for 45 to 50 minutes. Leave to stand for 10 minutes before removing the mini quiches from the muffin tray.Serves 12-18Recipe reprinted with permission of Mzanzi Style Cuisine. To see more recipes, please click here.To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
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