Charred Chicken, Pap & Fire-Roasted Tomato Gravy

Ingredients

• 8 chicken thighs and/or drumsticks
• 2 tbsp oil
• 2 tsp BlixSam Grill Forge
• 1 tsp BlixSam Garlic Melt
• ½ tsp black pepper
• ½ cup Charred Under Fire Sauce

• 2 large onions, sliced
• 1 red pepper, roughly chopped
• 1 yellow pepper, roughly chopped
• 3 garlic cloves, crushed
• 1 tin (400 g) chopped tomatoes
• 2 tbsp tomato paste
• 1 cup chicken stock
• ½ cup Charred Under Fire Sauce
• ½ tsp BlixSam Grill Forge
• ½ tsp BlixSam Garlic Melt
• 1 tbsp butter
• Salt and black pepper if needed

• 2 cups maize meal
• 5–6 cups water, depending on preferred consistency
• 1 tsp salt
• 1 tbsp butter

Method

1. Season the chicken: Pat the chicken dry and season generously with Grill Forge, Garlic Melt and black pepper.
2. Brown it properly: Heat the oil in a large heavy-based pan. Brown the chicken over medium-high heat for 3–4 minutes per side until deeply golden with some dark, caramelised edges. Remove and set aside.
3. Char the vegetables: Add the onion and peppers to the same hot pan. Cook over fairly high heat until softened with dark, charred edges. Add the garlic and cook for another 30 seconds.
4. Build the gravy: Add the tomato paste and cook for 1 minute. Stir in the chopped tomatoes, chicken stock, Charred Under Fire Sauce, Grill Forge and Garlic Melt.
5. Scrape all the browned bits from the bottom of the pan into the sauce — that’s where a lot of the smoky flavour is hiding.
6. Return the chicken to the pan and spoon some of the tomato gravy over each piece. Cover and simmer gently for 25–30 minutes until the chicken is tender and cooked through.
7. Remove the lid and brush or spoon a little extra Charred Under Fire Sauce over the chicken. Simmer uncovered for another 5–10 minutes until the gravy is thick and glossy.
8. Stir the butter through the tomato gravy just before serving.
9. Make the pap: Bring the water and salt to a boil. Gradually add the maize meal while stirring. Reduce the heat, cover and cook gently until smooth and soft. Stir through the butter.
10. Spoon a generous portion of soft pap onto each plate. Top with the Charred Chicken and ladle plenty of the smoky fire-roasted tomato, onion and pepper gravy over the pap.