Home
Recipes
lime

Pickled cabbage

Atchar recipes

Pickled cabbage

Roast sweet potato with crispy harissa chickpeas

Chickpea recipes

Roast sweet potato with crispy harissa chickpeas

40 minutes

Freshly squeezed rainbow floats

Non-alcoholic drink

Freshly squeezed rainbow floats

Chicken-and-dhania samoosas

Diwali recipes

Chicken-and-dhania samoosas

25 minutes

Harissa stir-fried chicken

Chicken recipes

Harissa stir-fried chicken

35 minutes

Easy chicken pot stickers

Asian recipes

Easy chicken pot stickers

10 minutes

Sticky blueberry-and-soya pork ribs

Berry recipes

Sticky blueberry-and-soya pork ribs

2½ hours

Fried chicken with coleslaw milk

Berry recipes

Fried chicken with coleslaw milk

15 minutes

Fro-yo breakfast lollies

Breakfast recipes

Fro-yo breakfast lollies

10 minutes

Braaied harissa-and-lemon chicken

Braai recipes

Braaied harissa-and-lemon chicken

Quick fish tacos

Fish recipes

Quick fish tacos

20 minutes

Cape Malay-style chicken sloppy joes

Chicken recipes

Cape Malay-style chicken sloppy joes

20 minutes

Load more

Cape Malay-style chicken sloppy joes

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

For the pickled cucumber:

1 Mediterranean cucumber, sliced into thin rounds
1 lime, juiced
1 cup red wine vinegar, warmed slightly
1 small red onion, thinly sliced

For the sloppy joes

olive oil, for frying
500 g Woolworths chicken mince
1 onion, thinly sliced
1 clove garlic, crushed
1 x 400 ml can coconut cream
6 T Woolworths mango atchar
6 sesame bread rolls, halved and toasted
fresh coriander, for serving

Method

1. To make the pickled cucumber, mix all the ingredients together in a bowl and allow to stand while you prepare the chicken.

2. Heat a splash of olive oil in a large pan and fry the mince until golden and cooked through.

3. Remove the mince from the pan and sauté the onion until translucent. Add the garlic and fry until fragrant, then add the coconut cream and atchar. Cook until the liquid is reduced by half, then add the cooked mince. The sauce should be thick enough to coat the mince.

4. Serve the chicken mince on the rolls, topped with the coriander and pickled cucumber.

Find more chicken recipes here.

Photographs: Jan Ras
Food assistants: Claire-ellen Van Rooyen and Kate Ferreira