4 boneless chicken breasts, cubed
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)
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
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
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.
country : Lesotho
course : poultry dish
source : Floyd on Africa / Keith Floyd