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  • For the umfino pap:
  • 400 g maize meal
  • 200 g spinach, finely chopped
  • A pinch salt
  • 2 cups water, boiling
  • For the chicken:
  • 2 T whole grain mustard
  • 2 T honey
  • 6 chicken breasts
  • 1 onion, chopped
  • 2 T Woolworths emon-flavored avocado oil
  • 1 t garlic
  • Salt and pepper to taste

1.  To make the umfino pap, bring 2 cups of water to the boil in a medium pot. Once boiling, reduce heat and whisk in the maize meal - working quickly to break all the lumps. Stir in the spinach and salt, making sure everything is well combined. Close lid and cook on a low heat for 20 minutes.

2. Meanwhile, make the chicken. Preheat oven to 180°C. Season the chicken with salt and pepper. Heat oil in a large pan and brown the chicken. Once browned, remove from the pan and set aside.

3. To make the sauce, in the same pan, add more oil and fry the onion and garlic till soft. Stir in the mustard, honey and 1/4 cup water. Return the chicken to the pan and bake in oven for 15 - 20 minutes until the chicken is cooked through and sauce is thick and reduced.

4.     Serve with umfino pap

Cook’s note: If I was home in Polokwane, I would use morogo for the umfino, but if you can’t get hold of it, spinach works just fine.

Find more chicken recipes here. 

Photographs: Jan Ras
Styling: Hannah Lewry
Food assistant: Kate Ferreira
Videography: Xolisani Khumalo
Video editing: John Taylor

Mogau Seshoene

Recipe by: Mogau Seshoene

Mogau Seshoene, AKA The Lazy Makoti is a cookbook author and TV star.

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