ROYAL KEBABS WITH CORN FRITTERS AND SPICY TOMATO SAUCE

 

4 boneless chicken breasts, cubed

 

MARINADE

250 ml (9 fl oz) olive oil

1 onion, chopped

1 tablespoon fresh thyme leaves

1 tablespoon piri piri sauce (available from specialist grocers and delicatessens)

 

TOMATO SAUCE

2 tablespoons olive oil

1 onion, thinly sliced

2 garlic cloves

1 x approx. 400 g (14 oz) tin tomatoes, chopped and juice reserved

2 sprigs of fresh thyme

2 red chillies

salt

 

CORN FRITTERS

100 g (4 oz) butter

100 g (4 oz) flour

300 ml (1/2 pint) milk

150 g (5 oz) sweetcorn

1 red chilli, seeded and chopped

1 green chilli, seeded and chopped

1 teaspoon finely chopped fresh root ginger

1 garlic clove, chopped

1 tablespoon chopped celery leaves

salt

flour for dredging

 

Mix together the marinade ingredients and add the chicken. Marinate for at least 2 hours.

To make the tomato sauce, heat the oil in a wok or large pan, add the onion and cook gently until it begins to colour. Add the garlic and cook for a minute or so. Add the tomatoes, thyme and chillies and season with salt. Simmer for about 20 minutes.

To make the corn fritters, melt the butter in a pan, stir in the flour and cook gently for 1 - 2 minutes. Stir in the milk gradually and cook until you have a very thick paste. Mix in the sweetcorn, chillies, ginger, garlic, celery and salt. Cool slightly, then form into round cakes and dredge with flour. Heat some oil in a pan and gently fry the fritters for about 5 minutes on each side, until golden.

Meanwhile thread the chicken on to skewers and grill or barbecue, turning often, for 10 - 15 minutes. Serve with the corn fritters and spicy tomato sauce, plus some salad.

 

Serves 4.

 

country : Lesotho

course : poultry dish

 

source : Floyd on Africa / Keith Floyd