Mid Winter. And we’re longing for a bit of heat. A weekend on the beach in Mozambique would make us happy. But since that’s not on the cards, how about this instead.
We’ve just discovered that chicken can make you happy. How? Well, it contains tryptophan – an amino acid responsible for raising the serotonin levels in your brain. They’re the the feel-good chemical … so … happiness. Add to that a glass of Leopard’s Leap wine (very happy with that) and the bonus of the heat from these two recipes … and peri peri very very happy indeed!
Mozambican Chicken Curry
You’ll need …
- 2 Tbsp Olive Oil
- 1 Onion, diced
- 2 Garlic Cloves, crushed
- 2 cm Root Ginger, peeled and grated
- 3 Tbsp Curry Powder
- 1 tsp Tumeric
- 1 fresh Chilli, seeded and sliced
- 500g Boneless chicken thighs diced
- 400g Tin chopped tomatoes
- 2 Tbsp Peanut butter
- 5 Tbsp Coconut Milk
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- Natural Yoghurt (to serve)
To make:
Heat oil in a large pan and fry onion, garlic, ginger, curry powder, turmeric and chilli for about 2 minutes. Add chicken and allow to brown.
Stir in tomatoes, peanut butter and coconut milk. Simmer gently for 20 minutes. Season to taste with salt and pepper.
Serve with rice, yoghurt and a glass or two of the food-friendly Leopard’s Leap Unwooded Chardonnay or a mellow red like Leopard’s Leap Merlot. Recipe by TasteofAfrica.com
Portuguese peri-peri chicken for the braai
You’ll need:
- 1 whole chicken
- 1 cup dry white wine
- ½ cup lemon juice
- ½ cup sunflower oil
- 2 tbsp paprika
- 2 tsp peri-peri
- 8 cloves garlic, grated
To make:
In a large bowl, incorporate all the ingredients to make the marinade. Butterfly the chicken, using a sharp knife. Cover the chicken with the marinade overnight.
Braai over hot/medium coals for 45 minutes. Serve with rice or potatoes and a salad.
We enjoy the chicken with a glass or two of the Leopard’s Leap 2023 Culinaria Chenin Blanc.
For more great recipes, and to buy Leopard’s Leap wines, pop over to leopardsleap.co.za
