CHICKEN FEET AND CHAKALAKA POTJIE

This recipe works with chicken wings too — skip the prep in step 7 and simply brown in hot oil before adding veg and herbs.

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CHICKEN FEET AND CHAKALAKA POTJIE

Serves 6

INGREDIENTS
1kg (about 28-30) chicken feet, cleaned and nails removed (optional)
2 Tbsp canola oil
4 carrots, chopped
2 onions, chopped
3 cloves garlic, chopped
2 bay leaves
2 Tbsp ground coriander
1 Tbsp ground cumin
2 Tbsp (50g) tomato paste
1 Tbsp sugar
3 tomatoes, chopped
1 lemon, juiced
4 cups (1L) chicken stock
2 cans (410g each) chakalaka
Salt and milled black pepper
2 Tbsp chopped fresh coriander

For the salsa

1 red onion, chopped
2 tomatoes, chopped
¼ cup olive oil
½ lemon, zested and juiced
1 Tbsp chopped fresh parsley

METHOD
1. Follow instructions for prepping chicken feet.
2. Heat canola oil in a big cast-iron potjie over medium-hot coals. Fry carrot, onion, garlic and bay leaves for 5-8 minutes.
3. Add spices and fry for 30 seconds. Add tomato paste and cook for a minute.
4. Stir in sugar, tomato, lemon juice and a cup of stock, and cook for 3 minutes.
5. Add chicken feet and braise for 3-5 minutes. Adjust coals so that potjie is simmering over low heat.
6. Pour in remaining stock and chakalaka, put lid on and simmer for 30-40 minutes.
7. Remove potjie from heat, season and stir through coriander.
8. Combine salsa ingredients in a bowl and season.
9. Serve potjie with salsa and steamed herb bread, if you like.


By: Sjaan Van Der Ploeg
Photography by: Fresh Living
Text courtesy of Jet magazine