Chicken & Pap Skillet

Ingredients

• 1 kg boneless chicken thighs, cut into large pieces
• 2 tbsp cooking oil
• 1½ tbsp BlixSam Zesty Voël
• 1 large onion, sliced
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 3 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 × 400 g tin chopped tomatoes
• 250 ml chicken stock
• 1 tbsp Worcestershire sauce
• 1 tsp brown sugar
• 2 tbsp cream
• Black pepper, to taste

• 1½ cups maize meal
• 4 cups water
• ½ tsp salt
• 50 g butter
• ½ cup grated mature cheddar
• ¼ cup cream

• 1 cup grated cheddar
• 2 spring onions, sliced
• Fresh parsley, chopped
• Fresh tomato, diced, optional

Method

1. Toss the chicken pieces with BlixSam Zesty Voël until evenly coated.
2. Heat the oil in a large oven-safe skillet over medium-high heat.
3. Brown the chicken in batches until beautifully golden. It does not need to be completely cooked yet. Remove and set aside.
4. Add the onion and peppers to the same skillet and cook for 4–5 minutes until softened and lightly charred.
5. Add the garlic and cook for another 30 seconds.
6. Stir in the tomato paste and fry for 1–2 minutes until slightly darkened.
7. Add the chopped tomatoes, chicken stock, Worcestershire sauce and brown sugar.
8. Return the chicken and any juices to the skillet.
9. Reduce the heat and simmer uncovered for 15–20 minutes, until the chicken is cooked through and the sauce has become rich and thick.
10. Stir the 2 tbsp cream through the sauce and remove from the heat.
11. Meanwhile, bring the water and salt to a boil. Gradually whisk in the maize meal.
12. Reduce the heat and cook until the pap is smooth and cooked through.
13. Stir in the butter, cheddar and cream until rich and creamy.
14. Spoon the creamy pap into bowls and make a shallow well in the centre.
15. Spoon the chicken and plenty of the tomato-pepper gravy over the pap.
16. Scatter grated cheddar over the hot chicken so it begins to melt.
17. Finish with spring onions, parsley and diced fresh tomato if using.

💛 BlixSam Tip