Chicken with sun-dried tomato sauce

By Hope Malau
13 November 2016

A flavourful summer supper!

Serves: 6

Preparation: 10 min

Cooking: 30 min

  • 1 kg chicken pieces
  • salt and freshly ground black pepper
  • 30 ml (2 T) olive oil
  • 1 onion, chopped
  • 2 cloves garlic, crushed
  • 250 ml (1 c) chicken stock
  • 15 ml (1 T) cornflour
  • 125 ml (½ c) sun-dried tomatoes in olive oil, finely chopped
  • handful coriander, chopped
  • serve with flat bread or rotis

1. Season chicken with salt and pepper. Heat 15 ml (1 T) olive oil in a pan over medium-high heat. Add the chicken and cook for 5 minutes. Set aside.

2. Heat the remaining 15 ml (1 T) olive oil in a separate pan. Add the onion and sauté until nearly soft, about 3 minutes. Add the garlic and sauté 1 minute longer.

3. Whisk together the stock and cornflour then pour into the pan. Stir in the sun-dried tomatoes and season the sauce with salt and pepper. Bring to a light boil and allow to simmer for 1 minute, stirring constantly.

4. Add in the chicken and simmer for 15 minutes. Remove from the heat. Top with coriander and serve immediately with flat bread or rotis.

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