Ingredients

Method

• 1 whole chicken
• sea salt and freshly ground black pepper, to taste
• 1 butternut, peeled
• 2 x 25 g sachet Woolworths chicken stock concentrate
• 2 T olive oil
• 1 onion, quartered
• 1 large knob ginger, grated
• 4 cloves garlic, crushed
• 1 large pinch chilli flakes
• 1 cup Coca-Cola
• 2 T soya sauce
• 2 T smooth peanut butter
• 1 T miso paste
• 420 g rice

Method

Ingredients

1.  Break up the chicken into portions. Cut the chicken breasts in half and season well.

2.  Halve the butternut, remove the seeds and slice thickly.

3.  Dissolve the stock in 2 cups hot water.

4.  Heat the oil in a flat-bottomed potjie or casserole dish. Brown the chicken pieces and onion. Stir through the ginger, garlic and chilli flakes and cook for a further minute. Add the butternut and add the stock, Coca-Cola, soya sauce, peanut butter and miso paste.

5.  Simmer over low coals or in the oven at 180ºC for 1 hour, removing the lid for the last 15 minutes to reduce the sauce.

6.  Cook the rice until light and fluffy and serve with the potjie.

Cost per serving 6: R30.53

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Photography: Myburgh du Plessis
Recipes and production: Brita du Plessis
Food assistant: Josh van Zyl