Two glorious days spent in the City of the Saints. The Festinos that wonderful multicoloured mix of people from the weired to the ridiculous ,old codgers to young kids were out in force taking advantage of the warm and sunny weather.Tommy and I wandered the craft tents on Fiddlers Green which were stocked with a profusion of eclectic wares, rainbow hats, "African time" clocks made from recycled tuna tins,ethnic clothing of every description ,local art and so much more. I bought a piece of kiln fired glass,a pendant of flaming orange as bright as the wild aloes which were flowering in profusion in the veld. We discovered a stall which sold a unique portable stove called "PotjieKing".which we decided would be perfect for our travels in the outback. Small and compact, great for a braai for two,but even better just the right size for our cast iron three legged potjie pot in which I make stews, pot bread and curries.
Had a riotous time laughing at the humour of David Newman, Went to his one man show called "Politically Incorrect" South Africans have reached that healthy stage of being able to laugh at themselves......."you can't impress me ...i know that is your Vuvuzela" and wife wearing husbands bafana shirt....."don't get any ideas darling.....no one is scoring tonight!"
Home to Schoenies and three days of trying out different recipes on the "PotjieKing" all so easy and delicious. Heaven on a plate....this is Soul Food at its best.......not to be confused with a certain fast food chain that purports to have the "soul"rights to food of such high distinction!
Soul Food Chicken (a succulent dish of tender meat simmered in a tangy apricot gravy with seasonal vegetables)
One free range chicken
4 Onions roughly chopped
4 Carrots
4 medium Potatoes
2 Gem Squash
1/2 cup of sunflower oil.
Rub
1 tablespoon fine sea salt
1 teaspoon brown suger
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1 cup of white wine
1/2 cup Apricot jam
4 tablespoons soy sauce
2 cloves of garlic
knob of fresh ginger grated.
salt and freshly ground black pepper
Chicken stock.
Put the Rub mixture in a small bowl and stir to mix with your fingers. Remove giblets from chicken and rinse under cold water, inside and out. Dry with paper towels. Sprinkle a little of the Rub inside the chicken and use the rest over the outside of the bird.
Heat the oil in your casserole or poitjie pot and brown the chicken all over. Remove. Add the roughly chopped onions and and stir well.Cook till transulcent .Place the chicken on top of the onions and place your peeled and cut carrots and potatoes around the bird.
Mix the white wine, apricot jam, soy sauce, garlic and ginger and add to the pot. Top up with chicken stock so that the vegetables are covered.
Put lid of pot on and simmer for +- 45 mins.
Then add halved gem squash to the pot and continue cooking for another 15 mins.
Add salt and pepper to taste.
The chicken will be so tender, it will fall off the bone. Serve this succulent chicken in soup bowls with the vegetables and gem squash on the side and lots of crusty bread to mop up the delicious tangy gravy.
A bottle of Springfield "Life from Stone" sauvignon blanc will take this to another leval!
Bon Appetit!
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