Entree: South Africa – Zulu Cuisine – Umleqwa (Free-range Chicken) (Traditional Zulu braised free-range chicken simmered with onions, tomatoes, and warm spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 1 hr

Ingredients

- 1 whole free-range chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 3 tbsp (45 ml) vegetable oil
- 2 large onions, thinly sliced, approx. 10 oz (280 g)
- 4 cloves garlic, minced, approx. 1 oz (30 g)
- 1 tbsp (15 ml) fresh ginger, grated, approx. 0.5 oz (15 g)
- 2 tbsp (30 ml) mild curry powder
- 1 tsp (5 ml) ground coriander
- 1 tsp (5 ml) smoked paprika
- 2 medium tomatoes, chopped, approx. 10 oz (280 g) or 1 can (14 oz / 400 g) diced tomatoes
- 1 cup (240 ml) chicken stock
- 1 tbsp (15 ml) lemon juice
- 1 tbsp (15 ml) brown sugar
- 1 tsp (5 ml) coarse salt, adjust to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 cups (60 g) chopped leafy greens (collard greens, spinach, or imifino)
- 2 tbsp (30 ml) chopped fresh cilantro
- 1-2 fresh bird's eye chilies, sliced, optional

Instructions

1. Pat the chicken pieces dry and season lightly with salt and pepper. Heat the vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Brown the chicken in batches until golden on all sides, about 6–8 minutes per batch; transfer to a plate.
2. Reduce heat to medium. Add the sliced onions to the pot and cook until soft and beginning to caramelize, about 8–10 minutes. Add the garlic and ginger and cook 1 minute until fragrant.
3. Stir in the curry powder, ground coriander, and smoked paprika and cook 1–2 minutes to bloom the spices. Add the chopped tomatoes and cook until they soften and begin to break down, about 5 minutes.
4. Return the browned chicken to the pot. Pour in the chicken stock, lemon juice, and brown sugar, scraping up any browned bits from the bottom. Bring to a gentle simmer, then reduce heat to low, cover, and cook 25–35 minutes until the chicken is cooked through and tender.
5. Uncover, add the chopped leafy greens, and simmer uncovered 5–7 minutes until the greens are wilted and the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, or a splash more lemon juice.
6. Stir in chopped cilantro and sliced chilies if using. Serve hot with maize meal (pap), steamed rice, or crusty bread to soak up the sauce.