Phoenix Piri-Piri Chicken, Pap & Chakalaka

Ingredients

• 8 chicken thighs and/or drumsticks
• 2 tbsp oil
• 2 tsp BlixSam Dop ’n Tjop
• 1 tsp BlixSam Fire Wave
• ½ tsp black pepper
• ½ cup Phoenix Under Fire Piri-Piri Sauce
• 1 tbsp honey
• 1 tbsp fresh lemon juice

• 2 tbsp oil
• 1 large onion, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 carrots, coarsely grated
• 2 garlic cloves, crushed
• 2 tbsp tomato paste
• 1 tin (400 g) chopped tomatoes
• 1 tin (410 g) baked beans
• 1 tsp BlixSam Fire Wave
• ¼ cup Phoenix Under Fire Piri-Piri Sauce, optional for extra fire
• Salt and black pepper to taste

• 2 cups maize meal
• 5–6 cups water
• 1 tsp salt
• 1 tbsp butter
• ¼ cup cream or milk, optional

Method

1. Season the chicken: Pat dry, drizzle with oil and season thoroughly with Dop ’n Tjop, Fire Wave and black pepper.
2. Make the Phoenix glaze: Mix ½ cup Phoenix Piri-Piri Sauce, honey and lemon juice.
3. Arrange the chicken in an oven dish and brush generously with the Phoenix glaze.
4. Roast at 190°C for 40–50 minutes, turning and basting once or twice with the sauce.
5. During the final 10–15 minutes, roast uncovered and brush with another generous layer of glaze until the chicken is dark golden, sticky and lightly charred around the edges.
6. Make the chakalaka: Heat the oil and fry the onion and peppers for 4–5 minutes. Add the carrots and garlic and cook for another 2 minutes.
7. Add the tomato paste and Fire Wave and fry for about 1 minute. Stir in the chopped tomatoes and simmer for 10 minutes.
8. Add the baked beans and optional Phoenix Sauce. Simmer gently for another 5–10 minutes until thick and saucy.
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 until smooth and soft. Stir through the butter and optional cream or milk.
10. Spoon the creamy pap onto the plate, add the sticky Phoenix Piri-Piri Chicken and serve with a generous helping of homemade chakalaka.