Many South Africans grow up eating a lot of chicken, it’s the most eaten meat in the country. I’m personally not the biggest chicken fan, which most people find odd. There’s an assumption that if you’re black, you must love chicken, like its in your DNA or something. Engraved in the melanin cells!
But I do occasionally give it the benefit of the doubt. It definitely does remind me of home.
What’s better than rice and chicken to bridge the kilometers and transport you back into your mother’s house, feeling very nostalgic today :). I’m taking a basic dish and keeping it fairly simple tonight, but instead of plain rice I’ll be making Pilaf rice.
So for dinner: Pilaf Rice with grilled chicken, mushrooms, asparagus, served with apple brown sauce.
Ingredients- serves 4
– chicken thighs(4). – long grain rice.
– Veggies- asparagus, mushrooms, peppers(red/yellow/ green), half an onion, carrot.
What to do?
1. Pilaf Rice- chop onions, peppers and throw into pot with a dash of olive oil. Once onions are soft, add a cup of rice. Let the rice toast a bit but without the rice going brown. Then add stock and let cook. Should be done in 20 min, before you take off stove, add carrots, then drain excess liquid.
2. Chicken- marinade in paprika, salt & pepper, 1tbs of honey, 1 tbs of white wine vinegar, 2 tbs of olive oil. Leave for at least 30 min. Then smear grill with oil and grill chicken until it has beautiful grill marks. Then finish cooking in the oven at 230 deg for 15 min, depending on how big your thighs are. Then out of oven. Remember the aim is to cook it but keeping it moist.
3. Sauce- into pan- pour in chicken stock, 1/4 cup f apple juice, let reduce, add pepper, cream and thicken with corn flour. Sieve to get a velvety consistency.
4. Asparagus- i know most people like to grill it, I prefer lightly boiling asparagus with salt and pepper.
5. Pan-sear mushrooms- don’t overcook.
Simple as that, now dish up and enjoy. I hope this meal also takes you to a familiar and happy place.