Spiced braaied chicken thighs, pap and chakalaka, the perfect meal.

Ingredients

• 30 ml (2 Tbsp) Hinds Chicken Spice
• 115 g sachet Rhodes Quality Tomato Paste
• 30 ml (2 Tbsp) olive oil
• 5 ml (1 tsp) dried Origanum
• 8 chicken thighs (see note)
• salt and freshly cracked black pepper
• to serve: prepared pap or rice
• 2 x 410g cans Rhodes Quality Mild & Spicy Chakalaka, heated

Method

1. Place the Hinds Chicken Spice, Rhodes Quality Tomato Paste, olive oil and dried Origanum into a small bowl and mix well into a paste.
2. Season the chicken thighs with salt and pepper and rub the spiced paste all over.
3. Set aside for 30 minutes.
4. Braai over medium coal until cooked.
5. Serve over pap with a generous helping of hot Rhodes Quality Mild & Spicy Chakalaka.

Servings

Serves 4

Cooking Times

Prep Time: 10 minutes

Cooking Times: 40 minutes