Chicken feet and chakalaka potjie
This recipe works with chicken wings too — skip the prep in step 1 and simply brown in hot oil before adding veg and herbs.
- 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
SP
Sjaan van der Ploeg
‧ Recipe by
‧ Recipe by
1
Preparing the Chicken feet
- Rub with 3 Tbsp coarse salt, set aside for 10 minutes (this helps to clean them) then gently scrub under running cold water.
- Dry thoroughly.
- Deep-fry feet in batches for 3— 6 minutes or until crispy, then drain on kitchen paper.
Deep-frying chicken feet before cooking with the other ingredients helps maintain their shape
2
Method
- Follow instructions for prepping chicken feet.
- Heat canola oil in a big cast-iron potjie over medium-hot coals. Fry carrot, onion, garlic and bay leaves for 5-8 minutes.
- Add spices and fry for 30 seconds. Add tomato paste and cook for a minute.
- Stir in sugar, tomato, lemon juice and a cup of stock, and cook for 3 minutes.
- Add chicken feet and braise for 3-5 minutes. Adjust coals so that potjie is simmering over low heat.
- Pour in remaining stock and chakalaka, put lid on and simmer for 30-40 minutes.
- Remove potjie from heat, season and stir through coriander.
- Combine salsa ingredients in a bowl and season.
- Serve potjie with salsa and steamed herb bread, if you like.
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