Sticky chicken with chakalaka and pap

04 February 2017

This local-is-lekker dish is bursting with flavour!

Serves 4 Preparation: 15 min Cooking: 55 min

  • 4-6 chicken pieces
  • salt and freshly ground pepper
  • 1 onion, cut into chunks
  • 3 carrots, cut into chunks
  • 1 can (410 g) chakalaka


  • 375 ml (1½ c) mealie meal
  • 15 ml (1 T) butter
  • salt

Preheat the oven to 180 °C.

1 Season the chicken with salt and pepper and arrange in a roasting pan.

2 Arrange the onion and carrot chunks among the chicken pieces and pour the chakalaka over.

3 Cover with foil and bake for 45 minutes.

4 Pap Use the mealie meal to make a stiff porridge according to the package instructions.

5 Stir in the butter and season with salt.

6 Remove the foil from the chicken, increase the oven temperature to 230 °C and cook for another 10 minutes.

7 Serve with the pap and fresh coriander leaves*.

TIP Serve the chicken with coriander couscous instead of the pap if you like. Prepare couscous according to the package instructions. Add a little olive oil, season with salt and pepper and stir in a handful of chopped fresh coriander


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