ways30+ with CHICKEN

YOUR GOLDI GUIDE to tasty meals

A different chicken recipe for every day of the month Good food and good memories

That’s what you will find in Love Chicken! Like all Astral brands, Goldi Chicken is committed to delivering the best products so that you can enjoy delicious meals without having to spend hours in the kitchen. Plus, our handy tips will take the guesswork out of buying, storing and cooking chicken. Whether you’re looking for weeknight dinner ideas or want to impress at your next party, chances are you will find something to inspire you here. Spicy chicken Let’s get cooking! drumsticks Scoring the skin allows the meat to absorb all the flavours and also helps it to cook a little quicker.

Serves 6 ¼ cup (60 ml) canola oil and roast for 30 minutes, A leading Southern African poultry producer 3 tbsp (45 ml) vinegar or turning them once or twice. 1 tbsp (15 ml) paprika lemon juice For the salsa, combine Astral was founded in 7 000 hectares’ agricultural 1 tsp (5 ml) cayenne pepper 1 tsp (5 ml) sugar all the ingredients and April 2001 and and industrial land; 1 tsp (5 ml) cumin refrigerate for 15 minutes. ● is a top 100 JSE- ● has four poultry- 1 tbsp (15 ml) mixed herbs Pap To make the pap, add the listed company; processing plants; 3 tbsp (45 ml) vegetable oil 1½ (375 ml) water water and salt to a large ● is represented in four ● processes 5 240 000 10 drumsticks 1 tsp (5 ml) salt saucepan and bring to a boil. Southern African countries; broilers per week; 3 cups (750 ml) maize meal Sprinkle the maize meal on

● ● has more than 4 000 manufactures 1 410 000 Salsa the water, cover and simmer

shareholders; tons of animal feed per year; 2 tomatoes, chopped the oven to 180°C. for 15 minutes. Stir with a Preheat ● employs in excess ● uses 850 000 tons of ½ onion, chopped Combine the spices, herbs fork to create a crumbly of 11 453 full-time and maize per annum; and ½ cucumber, chopped and oil, and use to coat texture. If you prefer smooth contract workers; ● operates nine feed mills a handful of fresh the drumsticks. Place the pap, cover and simmer for ● its operations spans in Southern Africa. coriander, chopped drumsticks on a baking tray 30 minutes more.

2 3 Herb dumplings Chicken biryani 80 g butter, cubed 2 cups (500 ml) Serves 6 self-raising flour a handful of fresh Marinade parsley, chopped 1½ cups (375 ml) double- 60 g Cheddar, grated cream yoghurt

4 ⁄5 cup (190 ml) milk 6 garlic cloves 1 egg yolk, beaten 2 cm fresh ginger, grated a handful of fresh Preheat the oven to 180°C coriander, chopped and heat the oil in a cast- 20 cardamom pods, crushed iron dish on the stove. 1 tsp (5 ml) turmeric Coat the gizzards with flour 1 tsp (5 ml) medium and brown. curry powder Add the bacon, onions a pinch of ground cloves and garlic, and cook for 2 green chillies 5 minutes. Stir through the hearts, 8 chicken thighs, halved tomato paste, bay leaves (crush through the bone) and parsley. ¼ cup (60 ml) vegetable oil Pour over the stock and 5 onions, sliced bring to a boil. Reduce the 2 cups (350 g) rice heat and simmer for 1 hour. Add the livers and set aside. For the marinade, blitz all To make the dumplings, the ingredients in a blender. Chicken pie rub the butter into the Score the thighs and pour Serve this rich pie piping hot straight from the oven. flour. Stir in the parsley over the marinade. Cover stir until it starts to simmer. the temperature to 140°C. and 40 g Cheddar. and marinate at room Cover and roast in the oven Spoon out half the chicken, Serves 8 1 tbsp (15 ml) tomato paste Add the milk and knead to temperature for 1 hour for 20 minutes or until the sprinkle half the rice over 2 bay leaves make a dough. Roll into golf- or overnight. meat is tender. the chicken in the dish and 2 tbsp (30 ml) olive oil a handful of fresh ball-sized balls. Preheat the oven to 180°C. Soak the rice in cold water season. Layer the remaining 250 g chicken gizzards parsley, chopped Pack the balls of dough on Heat the oil in a cast-iron for 20 minutes. Bring a chicken followed by the rice 2 tbsp (30 ml) flour 3 cups (750 ml) top of the chicken, brush with dish and fry the onions for saucepan of water to a boil, on top. 250 g bacon, sliced chicken stock egg yolk and scatter over the 30 minutes, stirring often, add the strained rice, bring Scatter with the remaining 2 onions, chopped 250 g chicken livers, remaining Cheddar. Bake until golden. Scoop out half. to a boil and strain. onion. Cover with baking 2 garlic cloves, sliced cleaned, trimmed for 15 minutes or until the Pour the chicken and Remove the chicken from paper, then foil, then the lid. 150 g chicken hearts and chopped dumplings are golden. marinade into the dish and the oven and turn down Bake for 30 minutes.

4 5 Chicken quarters with potato and cabbage

Serves 4 salt and pepper and cabbage, and stir ½ cup (125 ml) frozen peas continuously while cooking 2 tbsp (30 ml) vegetable oil until charred. 4 chicken quarters Heat the oil in a saucepan Return the chicken to the 2 tsp (10 ml) chicken spice and brown the chicken. Stir saucepan. Add the bay 1 onion, chopped through the chicken spice leaf and chicken stock, 150 g baby potatoes and set aside. cover and simmer for ¹⁄₃ cabbage, shredded Cook the onion until 15 minutes or until the 1 bay leaf translucent in the same chicken is cooked through. 4 ⁄5 cup (200 ml) chicken stock saucepan. Add the potatoes Season and stir in the peas.

No-fuss chicken with crispy potatoes This recipe works just as well with a sauce of chopped herbs and olive oil, if you prefer a lighter, fresher taste.

Serves 4 3 tbsp (45 ml) from the oven, smash, Worcester sauce season again and roast for Crispy potatoes 3 tbsp (45 ml) brown sugar 15 minutes more. 40 g butter, melted For the sauce, combine 300 g baby potatoes 6 chicken thighs all the ingredients. salt and pepper and drumsticks Rub the sauce all over the chicken pieces. Tangy sauce Preheat the oven to 180°C. Place on a baking tray 1 tsp (5 ml) vegetable oil Rub the butter into the and roast for 30 minutes ½ onion, chopped potatoes, place on a baking or until the meat is ¼ cup (60 ml) tomato sauce tray and season. Roast cooked through and 1 tbsp (15 ml) vinegar for 45 minutes, remove the sauce is sticky.

6 7 STORING Amasi chicken bake

Serves 6 1 whole chicken, cut into ● Always refrigerate pieces (see page 16) or freeze chicken as 1½ cup (375 ml) Amasi soon as possible after 3 garlic cloves, chopped Combine all the ingredients, buying it. 1 cm fresh ginger, grated cover and refrigerate for 1 green chilli, chopped 3 hours or overnight. ● If chicken has defrosted a handful of fresh Preheat the oven to 200°C. and you only want to coriander, chopped Bake the chicken in the cook it the next day, pat 1 tsp (5 ml) garam masala sauce for 40 minutes the meat dry and cover 1 tsp (5 ml) turmeric or until cooked through it with clingwrap or foil 1 tbsp (15 ml) lemon juice and tender. on a plate. Place it on the bottom shelf in the fridge so that it won’t drip on the other food.

SHOPPING ● To defrost chicken in a hurry, put the ● Always look for sealed packet in a chicken that have sink full of cold tap an even colour and water. Otherwise leave no bruises. the sealed packet in a bowl in the fridge ● The meat should not to defrost slowly. have a strong smell.

● The packaging should be intact Creamy chicken livers without any tears. Serves 4 Heat the oil in a large ● Make sure that pan and sauté the onion all the pieces are 2 tbsp (30 ml) vegetable oil until soft. frozen. None should 1 onion, sliced Add the garlic and have defrosted and 2 garlic cloves, chopped livers, and cook, stirring there should be 250 g chicken livers, cleaned occasionally, for 5 minutes. no water dripping 1 tsp (5 ml) chicken spice Season with chicken spice, from the packet. a pinch of paprika paprika, salt and pepper. salt and pepper Stir in the soup powder, ● Always check the 1 tsp (5 ml) brown onion cover and cook for 3 minutes. sell-by date. soup powder Pour in the cream and stir ½ cup (125 ml) cream through. Serve warm.

8 9 KEEPING IT CLEAN

● Once chicken has been defrosted, do a pinch of salt not refreeze it. a pinch of onion powder a pinch of cinnamon ● Keep raw chicken a pinch of nutmeg separate from other 2 eggs food, raw and cooked. 200 g pumpkin, cooked and mashed ● Wash your hands, ½ cup (125 ml) milk utensils and surfaces 20 g butter, melted with warm soapy oil, for deep-frying water after working with raw chicken. Heat the oil in a large saucepan over medium heat, ● Always make sure brown the chicken pieces that chicken is cooked in batches and set aside. through and that it is Cook the onion, carrots no longer pink on the and pepper in the same inside to ensure that saucepan, stirring all harmful bacteria continuously, until soft. that may have been Return the chicken to present are destroyed. the saucepan, add the remaining ingredients and simmer for 20 minutes. Chicken stew with pumpkin fritters For the fritters, mix Chicken and lentil stew with rice You can also fry the fritters the traditional way, in a pan. the dry ingredients in one bowl and the wet Serves 6 100 g red lentils curry powder and cook for Serves 6 1 tsp (5 ml) ground cumin ingredients in another. 150 g spinach 1 minute. 1 red chilli, deseeded Add the dry ingredients 1 tbsp (15 ml) vegetable oil 250 g rice Add the stock and lentils, 2 tbsp (30 ml) oil and chopped to the wet ingredients 500 g chicken breast fillets, cover and simmer for 15 1 kg Goldi chicken 4 cups (1 L) chicken stock and mix well to make cut into pieces Heat the oil in a saucepan minutes. Stir in the spinach soup pieces 3 tomatoes, chopped a smooth batter. 2 onions, chopped and brown the chicken over and remove from the heat. 1 onion, chopped Heat the oil until very hot. 1 tbsp (15 ml) medium high heat for 5 minutes. Bring a saucepan of water 2 carrots, chopped Pumpkin fritters Drop tablespoonfuls of curry powder Add the onions and fry for to the boil. Rinse the rice, 1 red pepper, deseeded 1½ cup (375 ml) flour batter into the hot oil in 1½ cup (375 ml) 3 minutes while stirring. add to the boiling water and and diced 2 tsp (10 ml) baking powder batches and fry until golden. chicken stock Reduce the heat, stir in the simmer until cooked.

10 11 Mzansi Amasi To get really crispy chicken, make sure that the oil is hot enough. Test it by dropping a little batter into the oil. If it starts to bubble and the batter slowly rises to the top, it is ready.

Serves 4-8 Tomato and chicken relish with steamed bread 2 tbsp (30 ml) paprika 8 chicken thighs Serves 10 A handful of fresh 2 cups (500 ml) Amasi parsley, chopped 2 cups (500 ml) flour 1 kg tomatoes, diced 1 tbsp (15 ml) baking powder 2 red onions, chopped Preheat the grill in the oven. oil, for deep-frying 200 g chicken hearts Combine the tomatoes, 500 g chicken onions, gizzards, hearts, Combine the paprika, gizzards, cooked garlic and oil. Season and chicken and Amasi. 3 garlic cloves, chopped grill for 10 minutes. Cover and refrigerate ¼ cup (60 ml) olive oil Tip into a bowl and stir for 30 minutes. salt through the lemon juice, Mix the flour and baking juice of 1 lemon gherkins and parsley. powder. 4 gherkins, chopped Serve with steamed bread. Remove the chicken pieces (optional) (Turn to p30 for our recipe.) from the Amasi and roll in the flour mixture to coat them all over. Place on a wire rack. Heat the oil and when it’s ready, gently drop the chicken pieces into the oil in batches. Cook for 6 minutes Chicken-neck pot or until crispy and cooked through. Serve with Serves 6 Heat the oil in a saucepan vegetables or salad. over medium heat and cook 1 kg chicken necks the necks for 5 minutes, 1 tsp (5 ml) vegetable oil stirring continuously. 5 carrots, diced Add the carrots and onions and 1 onion, chopped cook until the onions are soft. 2 tbsp (30 ml) tomato paste Stir in the tomato paste, 1½ cup (375 ml) stock, cayenne pepper and chicken stock chicken spice. Simmer for 1 tsp (5 ml) cayenne pepper 15 minutes to reduce 2 tsp (10 ml) chicken spice Season and serve with salt and pepper samp or pap. (Turn to p3 for samp or pap, to serve our pap recipe.)

12 13 Mushroom chicken and mash Serves 6-8

1 kg chicken portions 2 tbsp (30 ml) chicken spice 2 tbsp (30 ml) vegetable oil 150 g mushrooms, sliced 2 onions, chopped 2 garlic cloves, crushed 1 tbsp (15 ml) cream of powder 2 cups (500 ml) chicken stock 1 kg potatoes, peeled ¼ cup (60 ml) milk salt and pepper

Season the chicken with chicken spice. Heat the oil in a saucepan over medium heat and brown. Sweet-and-sour chicken necks Add the mushrooms, The secret to getting the full sweet-and-sour taste, is to reduce the liquid completely onions and garlic, and so that the sauce is nice and sticky. cook for 3 minutes while stirring continuously. Serves 6 2 tsp (10 ml) brown sugar Combine the vinegar, Mix the soup powder with a ½ onion, sliced honey, pineapple pieces little water to make a paste ¹⁄₃ cup (80 ml) flour 1 each red, green and yellow and juice, tomato sauce and and add to the saucepan. salt and pepper pepper, sliced sugar. Season with salt. Add the stock and simmer 500 g chicken necks Heat the remaining oil for 30 minutes to reduce it. ¼ cup (60 ml) vegetable oil Season the flour and use to in same pan and cook For the mash, boil the ½ cup (125 ml) apple coat the chicken necks. the onion and peppers, potatoes and strain. Turn cider vinegar Heat half the oil in a pan stirring occasionally. down the heat, return the ¼ cup (60 ml) honey over medium heat and Add the necks and the saucepan with the potatoes 1 cup (250 ml) tinned cook the necks in batches, vinegar mixture, and to the stove, add the milk pineapple pieces and juice turning occasionally, cook until the sauce and season. 3 tbsp (45 ml) tomato sauce until cooked through. has thickened. Simmer and mash.

14 15 KNOW YOUR CHICKEN CUTS MISCELLANEOUS PRODUCTS HALF A WHOLE BREAST ● Gizzards WING FILET  ● Necks HALF A ● Hearts CHICKEN ● Livers ● Heads ● Feet

HALF A BREAST

Spatchcock chicken on the braai THIGH LEG Serves 6 DRUMSTICK QUARTER 1 whole chicken 4 tbsp (60 ml) vegetable oil How to spatchcock a chicken 2 large tomatoes, chopped Braai for 20 minutes, Place the chicken with the breastbone down. Use kitchen scissors to cut along both sides Basting sauce 3 garlic cloves, crushed turning the grid regularly. of the backbone and remove it. Turn the chicken over, press down firmly on the breastbone 1 onion, finely chopped 1 tbsp (15 ml) tomato sauce In a saucepan, cook all the to break it and flatten. Remove the wing tips. ½ cup (125 ml) 1 tbsp (15 ml) chutney basting sauce ingredients tomato sauce 1 tsp (5 ml) chilli flakes for 5 minutes and baste the 3 tbsp (45 ml) brown sugar 1 tsp (5 ml) Worcester sauce chicken every time you turn it. ¼ cup (60 ml) For the relish, heat the Worcester sauce Fire up the braai until the oil and fry the onion until 1 tbsp (15 ml) flames have died down. soft. Add the remaining barbecue spice Spatchcock the ingredients and simmer chicken (see page 16 for for 10 minutes. The relish Tomato relish instructions), rub with oil should still be chunky. 1 tbsp (15 ml) vegetable oil and place in the middle of Serve with steamed bread 1 2 3 4 1 onion, sliced the grid, skin side down. (Turn to p30 for our recipe.)

16 17 Whole chicken inside a pot bread 4 BRAAI This is the best 2-in-1 padkos and works just as well in the oven as on the Weber. MARINADES It’s as easy as 1, 2, 3: Serves 6 mix everything, add the chicken, refrigerate for 2½ cups (625 ml) flour 30 minutes or overnight. 2 tsp (10 ml) yeast a pinch of salt Lemon and 1 tsp (5 ml) sugar orange 1½ cups (375 ml) water 2 tbsp (30 ml) lemon juice 1 whole chicken 2 tbsp (30 ml) 2 tbsp (30 ml) braai spice orange juice 2 tsp (10 ml) mixed herbs 2 tbsp (30 ml) oil 1 sprig rosemary Combine the flour, yeast, salt and sugar. Slowly Lemon yoghurt pour in the water while ¹⁄₃ cup (80 ml) double stirring continuously to cream yoghurt form a firm dough. ¼ cup (60 ml) olive oil Dust a work surface with juice of 4 lemons flour, place the dough on it 4 garlic cloves, crushed and knead for 5 minutes. BRAAI TIPS 3 tbsp (45 ml) Place the dough in a bowl, mixed spice cover and leave in a warm ● The best temperature 10 seconds. If you can’t, salt and pepper spot to rise for 40 minutes. for the meat: Always it’s too hot and the chicken Prepare the coals in allow chicken to reach will burn on the outside Paprika the Weber to create room temperature before before it is cooked through. 1 tbsp (15 ml) olive oil moderate heat. braaiing it. That way, it will 2 tbsp (30 ml) lemon juice Cook the chicken in the cook evenly. (Chicken can ● Technique: Turn the grid 1 tbsp (15 ml) paprika Weber for 25 minutes or safely be left out of the or pieces frequently so that 1 tsp (5 ml) onion powder until almost cooked. fridge for 2 hours.) the meat cooks evenly. 2 garlic cloves, crushed Line an enamel bowl or 1 lemon peel saucepan with half the ● Size: The size of the pieces ● Checking the meat see salt and pepper dough, place the chicken in or chicken will determine if it’s done: Use a skewer the center and cover with the the cooking time. Meat on or thin knife to pierce the Beer remaining dough. Seal the the bone takes longer, too. meat at the thickest part. 3 tbsp (45 ml) beer dough along the sides. The juices should run clear,. 2 tbsp (30 ml) honey Sprinkle with braai spice and ● The coals: The coals 3 garlic cloves, crushed mixed herbs. should be a moderate ● Cheat: First par-cook the 1 green chilli Cover with foil and cook in heat. To test them, hold chicken and then braai it for salt and pepper the Weber for 30 minutes. your hand above them for that charred look and taste.

18 19 Sticky This is a beautiful meal made for sharing. Put a large bowl full in the centre of the table and watch them disappear!

Serves 8

1 kg chicken feet, cleaned 1 red chilli, deseeded and finely chopped 3 tbsp (45 ml) vegetable oil 3 tbsp (45 ml) honey 2 tbsp (30 ml) apple cider vinegar 2 tbsp (30 ml) steak and chops spice ½ cup (125 ml) chicken stock

Place all the ingredients in a saucepan, bring to a boil and simmer for 15 minutes or until the chicken feet are cooked through and the sauce is sticky. Serve with achar and Chicken sishebo pap (Turn to p3 for our pap recipe.) Serves 6 2 tbsp (30 ml) cream of Add the onions, carrots and chicken soup powder potatoes, and cook while 800 g chicken braai pack 2 tsp (10 ml) vinegar stirring for a few minutes. 2 tbsp (30 ml) chicken spice a pinch of sugar Stir in the curry powder and 2 tbsp (30 ml) vegetable oil 1 green pepper, deseeded add the stock. 1 onion, chopped and chopped Combine the soup powder, 3 carrots, sliced vinegar and sugar, and add 3 potatoes, cubed Season the chicken with to the chicken. Simmer for 2 tsp (10 ml) medium chicken spice. Heat the oil 40 minutes or until reduced. curry powder in a saucepan over medium Stir in the green pepper 2 cups (500 ml) chicken stock heat and brown the meat. and season.

20 21 Pan-fried chicken and pap

Serves 4 well as ¼ cup (60 ml) water. powder, and cook, Cover and simmer until the stirring continuously, 3 tbsp (45 ml) vegetable oil chicken is cooked through. to amalgamate the 2 tsp (10 ml) mixed herbs For the curried cabbage, spices. Season. 3 tbsp (45 ml) chicken spice heat the oil in a medium- For the tomato salsa, 1.5 kg mixed chicken pieces sized saucepan over high mix all the ingredients and 1 chicken stock pot heat. Sauté the onion until refrigerate for 30 minutes. lightly browned. Serve the chicken, cabbage Curried cabbage Add the cabbage and and salsa with pap. Drizzle 2 tbsp (30 ml) vegetable oil continue to sauté until the chicken juices over 1 onion, sliced slightly charred. Add the pap. (Turn to p30 for our ½ cabbage, shredded the turmeric and curry pap recipe.) a pinch of turmeric 1 tbsp (15 ml) curry powder

Tomato salsa 4 tomatoes, chopped 1 green pepper, deseeded and chopped 1 onion, finely chopped a small handful of fresh coriander, chopped Heat the oil in a saucepan 2 tbsp (30 ml) red wine over medium heat and vinegar brown the chicken pieces in 2 green chillies, deseeded batches. Set aside. and finely chopped Roast the seeds in a dry pan salt and pepper over low heat and grind or Chicken in spicy gravy crush them. Place a large non-stick pan If you don’t have a mortar and pestle, simply cover seeds Mix the crushed seeds over medium heat. with clingwrap and crush them with a rolling pin. with the turmeric and Combine the oil, herbs and chilli powder, and spice. Serves 4 a pinch of turmeric in the same saucepan for Rub the mixture over the 1 tsp (5 ml) chilli powder 2 minutes. chicken, and brown in 2 tbsp (30 ml) vegetable oil 1 bay leaf Add the garlic and ginger, batches, first skin side down 4 chicken quarters 2 curry leaves (optional) and cook for 2 minutes. and then on the other side. 1 tbsp (15 ml) 1 garlic clove, chopped Return the chicken, add Remove from the pan. mustard seeds 2 cm fresh ginger, grated the stock and cook until the Return all the chicken to 2 tsp (10 ml) fennel seeds 2 cups (500 ml) meat is cooked through. the pan, reduce the heat and 2 tsp (10 ml) cumin seeds chicken stock Serve with soft white bread. add the chicken stock as

22 23 Perfect roast chicken and vegetables

Serves 4

1 whole chicken ½ lemon, roughly chopped canola oil salt and pepper 500 g baby potatoes 4 carrots, thickly sliced 5 garlic cloves 1 each red, yellow and green pepper, halved and deseeded

Preheat the oven to 200°C. Pat the chicken dry with paper towel and place the lemon inside the cavity. Tie the legs with string and place on a wire rack in a roasting pan. Drizzle with oil and season. Roast for 30 minutes. Carefully remove the rack with the chicken on top. Arrange the vegetables in the roasting Chicken-liver bunny chow pan and drizzle with oil. Place the rack with the Serves 2-4 1 tbsp (15 ml) curry powder Add the tomato purée chicken on top of the 1 tin (400 g) tomato purée and 1½ cups (375 ml) vegetables and roast for 2 tbsp (30 ml) oil salt and pepper water, bring to a boil and 60 minutes. 500 g chicken livers, 1 loaf of bread, unsliced simmer for 15 minutes or cleaned and trimmed until thickened. Season. 1 tsp (5 ml) chicken spice Heat the oil in a large pan Return the chicken 3 onions, chopped over high heat. Brown the livers to the pan, gently 4 garlic cloves, chopped livers, sprinkle with chicken stir through and remove 1 cm fresh ginger, chopped spice and scoop out. from the heat. 2 tsp (10 ml) cumin seeds Fry the onions in the same Slice the bread in half 2 bay leaves pan until soft. Add the or into quarters, hollow 2 tsp (10 ml) coriander spices and herbs and cook out the insides and fill 1 tsp (5 ml) turmeric for 2 minutes. with chicken livers.

24 25 Chicken stew with steamed dumplings

Serves 4

2 tbsp (30 ml) canola oil 1.5 kg chicken pieces 1 onion, chopped 3 carrots, thinly sliced 2 tbsp (30 ml) chicken spice 1 bay leaf 2 potatoes, diced 1 chicken stock pot 2 cups (500 ml) water 1 tbsp (15 ml) cream of chicken soup powder

heat, add the chicken stock Dumplings and scrape to incorporate 1 cup (250 ml) flour Chicken gravy with pap all the tasty bits stuck to the 1½ tsp (7 ml) Add the onions and, stirring For the dumplings, bottom of the saucepan. baking powder continuously, cook until soft. combine the dry ingredients. Serves 6 Heat the oil in a large Mix the flour and a little a pinch of salt Stir in the carrots, chicken Rub in the margarine until saucepan over medium heat water to make a smooth 2 tbsp (30 ml) sugar spice, bay leaf, potatoes, the mixture is crumbly. Mix 3 tbsp (45 ml) oil and brown the chicken pieces paste. Add to the stock and 60 g margarine stock pot and water. in the milk and parsley to 4 1.5 kg chicken pieces in batches on all sides. simmer for 10 minutes. ⁄5 cup (200 ml) milk Bring to a boil and simmer make a batter. 2 tbsp (30 ml) Sprinkle with chicken spice Return the chicken to the 2 fresh parsley sprigs, for 10 minutes. Drop spoonfuls of batter chicken spice and steak and chops spice saucepan and cook for chopped Mix the soup powder onto the chicken, cover 1 tbsp (15 ml) steak and Reduce the heat, cover 10 minutes. and a little water to and simmer for 8 minutes chops spice and steam for 15 minutes. Serve with roast butternut Oil a large saucepan, heat make a paste. Add to without opening the pot. 4 cups (1 L) chicken stock Remove the chicken. and pap. (Turn to p3 for our it over medium heat and the saucepan, cover and The dumplings should have 1 tbsp (15 ml) flour Return the saucepan to the pap recipe.) brown the chicken pieces. simmer for 20 minutes. doubled in size.

26 27 and yellow rice

Serves 4 For the rice, add all the ingredients to 2 cups of 2-3 tbsp (30-45ml) water, bring to a boil, turn curry powder down the heat and cover to 2 tbsp (30 ml) canola oil steam for 10 minutes. 1 onion, chopped Fluff with a fork and serve. 1½ cup (375 ml) chicken stock 3 tomatoes, deseeded and chopped 8 drumsticks 2 tsp (10 ml) cream of chicken soup powder salt and pepper

Yellow rice 300 g long-grain rice 50 g raisins 1 tsp (5 ml) turmeric 1 cinnamon stick

Heat the oil in a saucepan over medium heat and sauté the onion until soft. Beer-can chicken Add the curry powder and cook until fragrant. Serves 4 Scrape the coals to both Place the can with the Add the stock and tomatoes sides, away from underneath chicken on top in the and bring to a boil, reduce 1 whole chicken the braai stand. Place a roasting pan and cook the heat and simmer for 2 tsp (10 ml) chilli powder roasting pan in the opening slowly for 2 hours until the 5 minutes. 1 tsp (5 ml) paprika between the coals. meat is cooked through. Use a stick blender to make a pinch of garlic powder Mix the chilli powder, paprika, Remove from the braai and a smooth sauce, add the 1 tsp (5 ml) cumin garlic, cumin and oil. Rub over allow to rest for 10 minutes chicken and simmer for 3 tbsp (45 ml) canola oil and inside the chicken. before carving. 15 minutes. 440 ml can of beer Use a tin opener to take the TIP: If your braai stand is too Mix the soup powder with a top off the can of beer and small, place the chicken inside little water to make a paste Prepare the braai until there pour out half. the stand and cover with foil. and stir into the sauce. are no more flames and ‘Sit’ the chicken on the This recipe also works in an Simmer for 5 minutes the coals are medium hot. can, legs down, so that oven that has been preheated or until the sauce has Preheat the braai stand. it balances. to 180°C. thickened. Season.

28 29 Steamed bread 2 cups (500 ml) flour a pinch of salt 3 tbsp (45 ml) sugar 2 tsp (10 ml) instant yeast 2½ cups (625 ml) FRESH VS lukewarm water FROZEN: HOW TO READ THE Season the chicken livers LABEL with turmeric and salt. The term fresh on poultry Set aside. refers to meat that has Combine the chilli flakes, never been processed or peppers, garlic, onion frozen below 0°C. Frozen and ginger. chicken, on the other Heat the oil over medium hand, is processed and heat, brown the chicken frozen to -12°C. It should livers and scoop from be stored at at least the pan. -12°C, but preferably at In the same pan, simmer -18°C. Poultry that has the pepper mixture, been frozen and which cinnamon, curry powder, has been reprocessed, tomatoes, sugar and has to clearly state water for 10 minutes, ‘previously frozen’ on tossing it occasionally. the label. Return the chicken livers to pan and gently stir through. To make the steamed Chicken burgers bread, combine all the Tomato and chilli chicken ingredients and mix for Serves 4 on a baking tray and cook livers with steamed bread 5 minutes to make a sticky for 20 minutes. dough. Cover and leave to 4 chicken breast steaks Toast the rolls and place Serves 2-4 1 onion, chopped rise for 40 minutes or until 1 lettuce, torn lettuce followed by tomato 1 cm fresh ginger, grated it has doubled in size. 1 tomato, sliced slices on one half of each. 500 g chicken livers, 2 tbsp (30 ml) vegetable oil Place the dough in a 5 gherkins, sliced Slice the chicken steaks cleaned and trimmed 1 cinnamon stick greased enamel bowl inside ½ cucumber, sliced and place on the tomato.

1 tsp (5 ml) turmeric 1 tsp (5 ml) curry powder a saucepan of hot water that chicken Caesar dressing Add gherkin and cucumber Produced and published a pinch of salt 2 tomatoes reaches the rim of the bowl. ciabatta rolls, sliced in half slices followed by a little on behalf of Astral Foods 3 tbsp (45 ml) chilli flakes 2 tbsp (30 ml) tomato paste Cover and simmer on the more lettuce. by Lisa Visser: 083 230 7952 / 2 red peppers, diced 1 tsp (5 ml) sugar stove for 40 minutes or until Preheat the oven to 180°C. Drizzle with salad dressing [email protected] 2 garlic cloves, crushed ½ cup (125 ml) water the bread is done. Arrange the chicken steaks and sandwich the rolls.

30 31 CONTACT DETAILS Follow Goldi Chicken www.astralchicken.com @GoldiChicken  011 206 0600 (JHB)  021 505 8000 (CT)