Name: Umleqwa (free-range chicken)
Yield: 4-6 servings
Cuisine: Ingredients
Ingredients: 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

Recipe Disclaimer

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

Tap for ingredients

Method:

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
necessary.

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.