CHICKEN AND CHORIZO RICE POT Serves: 4 INGREDIENTS 1Tbsp canola oil 100g chorizo chopped 400g chicken wings and drumsticks 1 onion, finely chopped 1 red pepper, finely diced 2 garlic cloves, crushed 2 red chillies, chopped 2Tbsp tomato paste 2tsp sugar 6 tomatoes, blanched and chopped 1 cup long-grain rice 2 cups chicken stock 1/2 cup dry white wine 1 cup peas Method 1. In a pan, heat oil and fry chorizo. Remove. Now add chicken to pan and brown. Set aside. 2. In the same pan, saute onion until soft, then add pepper, garlic and chillies. Cook until soft. Return chicken to pan. Add tomato paste, sugar and tomatoes. Cook for 10 minutes on medium heat. 3. Add rice and 1 cup stock. Cook until all liquid has evaporated. Add wine and remaining stock. Simmer for another 20 minutes and serve.
LAMB PILAU Serves: 4 INGREDIENTS 1Tbsp sunflower oil 500g lamb ribetjies, cubed 1T mutton masala 1 cup amasi 1 onion, chopped 1 clove garlic, crushed 1 tsp ginger, crushed 2T breyani mix spice Salt and pepper to taste 1 cup basmati rice, rinsed 4 cups vegetable stock Method 1. In a large bowl, place lamb and sprinkle with masala. Pour amasi and mix to marinate. Place in fridge for about 15 minutes. 2. In a large pan heat oil, add meat and brown on all sides for 15 minutes. Remove. 3. In the same pan, saute onion, garlic and ginger together for about 5 minutes until onion is soft. Add breyani mix and cook for another 2 minutes. Add rice and stir until coated with spice. 4. Return lamb to the pan and pour in the stock, cooking until all liquid is absorbed and lamb is tender. 5. Season with salt and pepper.