Umleqwa (free-range chicken)

4-6 servings By Food24
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Tap for method

Ingredients (9)

1 whole chicken — cut into portions
750 ml water
2 stock cubes — chicken
1 onion — large, sliced
1 green pepper — large, cubed
250 g button mushrooms — sliced
salt and freshly ground black pepper — to taste
10 ml curry powder
1 packet cream of mushroom soup
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Tap for ingredients


Place chicken portions
in a large heavy based saucepan.

Add water and bring to
a boil.

Add chicken stock
cubes, lower heat, cover and simmer gently for 2 hours.

Replenish water if

Add onions, green
peppers and mushrooms, season with salt, pepper and curry powder.

Dissolve mushroom soup
in a bit of cold water and add to the stew, continue to simmer gently for a
further 30 minutes, until chicken is soft and falls off the bones.

Serve on ting, pap or idombolo.

Move! tip: Hand-raised chickens are available from downtown
butcheries or township merchants. They are also popularly known as hard bodies
because of the toughness of the meat.

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