Entree: South Africa – South African Braai – Chakalaka Chicken (Braai-style chicken cooked with chakalaka, a spicy South African vegetable relish)

Serving Size: 4

Approximate Time

Prep 35 min

Cook 30 min

Additional 30 min

Total 1 hr 30 min

Ingredients

- 4 bone-in chicken thighs, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) vegetable oil
- 1 tbsp (15 ml) lemon juice
- 2 cloves garlic, minced
- 1 tsp (5 g) coarse salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 large onion, finely chopped
- 2 tbsp (30 g) butter
- 1 red bell pepper, seeded and diced
- 1 green bell pepper, seeded and diced
- 1 cup (110 g) grated carrot
- 1 cup (240 ml) crushed canned tomatoes
- 1 cup (260 g) canned baked beans, drained slightly
- 2 tbsp (30 g) tomato paste
- 2 tbsp (16 g) mild curry powder
- 1 tsp (2 g) smoked paprika
- 1 small red chili, finely chopped (optional)
- 1 tbsp (15 ml) malt vinegar or apple cider vinegar
- 2 tbsp (30 ml) water, as needed
- 2 tbsp (8 g) chopped fresh parsley or cilantro for garnish

Instructions

1. In a bowl combine 1 tbsp (15 ml) vegetable oil, lemon juice, minced garlic, salt, and pepper. Add the chicken thighs and toss to coat; marinate 20–30 minutes at room temperature or up to 4 hours refrigerated.
2. Preheat a grill (braai) or grill pan to medium-high. Grill the chicken skin-side down 6–8 minutes until charred, then turn and grill 6–8 minutes until golden but not fully cooked through; set aside.
3. Meanwhile, heat 2 tbsp (30 ml) vegetable oil and 2 tbsp (30 g) butter in a large skillet over medium heat. Add the chopped onion and sauté 4–5 minutes until soft.
4. Add diced red and green bell peppers, grated carrot, and the optional chopped chili. Cook 4–5 minutes until vegetables begin to soften.
5. Stir in crushed tomatoes, tomato paste, baked beans, curry powder, and smoked paprika. Mix well and simmer 5 minutes, adding 2 tbsp (30 ml) water if mixture is too thick.
6. Stir in malt vinegar, taste and adjust seasoning with additional salt or a pinch of sugar if desired. Return the partially grilled chicken to the skillet, nestling into the chakalaka mixture.
7. Cover and simmer gently 12–15 minutes until chicken reaches an internal temperature of 165°F (74°C) and sauce melds.
8. Uncover and cook 2–3 minutes to reduce sauce slightly if needed. Garnish with chopped parsley or cilantro and serve hot with bread, pap, or rice.