Wholesome Chicken Sishebo With Deep-Fried Pap
Servings 8
Difficulty Intermediate
Total Time 1 hour 30 minutes COOK MODE
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INGREDIENTS
Chicken Sishebo
- 60ml canola oil
- 1 onion, peeled and chopped
- 3 tsp crushed garlic
- 2 kg chicken pieces
- 4 tsp Hinds Spices Chicken Spice
- 1 tsp Hinds Spices Turmeric
- 4 tsp Hinds Spices Mild & Spicy Curry Powder
- 2 x 400g tin
Rhodes Quality Chopped & Peeled Tomatoes - 1 tsp Hinds Spices Mixed Herbs
- 1 L chicken stock
- 6 peppers cut into large cubes
- 2 punnets mushrooms, cut in half
Deep-Fried Pap
- 1 cup(s) maize meal, cooked according to instructions on the packet with ...
- 1 tsp Hinds Spices Turmeric
- 1 cup(s) cheddar cheese, grated
- ½ cup(s) corn flour
- Oil for deep frying
METHOD
- Heat oil in a large pot, sauté the onion & garlic until soft. Add the chicken pieces, Hinds Chicken Spice, Hinds Turmeric, Hinds Mild & Spicy Curry Powder, Rhodes Quality Chopped & Peeled Tomatoes, Hinds Mixed Herbs and chicken stock. Simmer for 35 minutes until the chicken is cooked.
- Add the peppers and mushroom and cook for a further 15 minutes.
Deep-Fried Pap
- For the deep-fried pap, combine hot cooked pap with the cheddar cheese. Evenly arrange the pap in a rectangular container lined with baking paper and place into the fridge to set. Once the pap is set (as one would set a jelly), cut it into bite-sized blocks, coat in the corn flour and deep fry until crispy.
- Serve the sishebo with deep fried pap.
Chef's Tip
- Make use of the vegetables you have available. Add a splash of cream for a Sishebo variation. You can also use chopped coriander, chopped parsley or mint to garnish.