Chicken recipes
2 hours
uMleqwa (hardbody chicken)
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uMleqwa (hardbody chicken)
6 to 8
Easy
2 hours
Ingredients
- 1 whole Cornish hen, cut into pieces
- 2 cups water
- 1 medium brown onion, diced
- 1 chicken stock cube, dissolved in 2 cups hot water
- 2 T medium curry powder
- salt, to taste
Method
1. Place the whole chicken in a large saucepan and add the water. Simmer over a medium heat for 1 hour, stirring occasionally.
2. After an hour, add the onion, chicken stock, curry powder and salt. Add more water if necessary, but not too much.
3. Reduce the heat and cook for another hour, or until the chicken is tender and falls off the bone. Serve with creamy samp, pap or uJeqe.
Cook’s notes: Because the meat is fatty, the gravy from the liquids will reduce faster. Add a small amount of water at a time to ensure the liquid does not cook away completely. The cooking time will vary based on the size of the chicken, so adjust accordingly.
Recipes extracted with permission from Sifo the Cooking Husband by Sinoyolo Sifo, published by Penguin.
Find more South African recipes here.
Photography: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Ellah Maepa