Use polenta instead of pap for this yummy treat. Polenta is Italian and very similar to our mealie meal but is yellow in colour with a softer texture. Although it’s more expensive, it’s a great treat for special occasions.
cooking time: 20 min
You will need
45 ml (3 tbsp) oil
1 large onion, finely chopped
15 ml (1 tbsp) crushed garlic
500 ml (2 cups) spinach, rinsed and shredded
30 ml (2 tbsp) Cajun spice
2 thick baby marrows (optional)
2 chicken fillets, slightly flattened
125 ml (¼ cup) sticky chicken marinade
1 tomato, sliced (keep 2 slices and chop the rest)
500 ml (2 cups) cooked stiff pap or polenta
1. Heat the oil in a frying pan and sauté half the onion and garlic until fragrant. Add the spinach and stir-fry until wilted. Season with a bit of the Cajun spice for taste. 2. Remove from pan. Add the baby marrows (if using) and sauté for 2 minutes. Season and set aside. Rub the chicken fillets with leftover spice and brush with the marinade. 3. Add more oil if necessary and cook each fillet for 5 minutes or until done. Remove the chicken then add the rest of the onion and garlic. Sauté for 2 minutes. 4. Add the chopped tomato (reserving the 2 slices) and leftover marinade and stir until the sauce is done (about 5 min). 5. Pile the stiff pap on a clean working surface and, using a glass or cookie cutter, cut into 2 round shapes about 8 to 10 cm wide and 3 to 5 cm thick. Layer with the spinach, baby marrows, chicken fillet, tomato slices and the sauce. Serve.