POLOKWANE – Chakalaka, the dish loved by many South Africans, is a combination of tremendous flavours and ingredients.
What’s for Dinner says combining the chakalaka with pasta and grilled chicken will have you hitting the sweet spot.
The site also recommends using wholewheat spaghetti and removing the skin from the chicken pieces before grilling or using chicken breast fillets instead for a healthier option.
Ingredients
- 6 chicken pieces
- 200g durum wheat spaghetti
- 15ml sunflower oil
- 10ml crushed garlic
- 1 onion, diced
- 1 green pepper, diced
- 3 tomatoes, grated
- 2 carrots, peeled and grated
- 1 410g tin baked beans in tomato sauce
- 350ml water
- 1 x KNORR Mild Durban Curry Dry Cook-in-Sauce
Method
- Season chicken pieces generously with Robertsons Chicken Spice and grill in the oven until done
- Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside
- Heat oil in a large pot or deep pan and fry the garlic, onion and green pepper until soft
- Add the tomatoes, carrots, baked beans and water and stir in the contents of the sachet of KNORR Mild Durban Curry Dry Cook-in-Sauce
- Allow to simmer for 20 minutes on a low heat stirring frequently to prevent the chakalaka from sticking
- Combine the sauce with the cooked spaghetti and transfer to a serving dish. Top with grilled chicken pieces and serve immediately.
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