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Chicken Lollipop and Chakalaka

Chicken Lollipop and Chakalaka

Chicken Lollipop 

Serves: 2
Recipe time: 1h30min

Ingredients
500g Chicken drum stick 
400g Bacon Round cut
⅓ cup Honey
3 cloves Garlic (Chopped)
1tbsp Thyme  (Chopped)
Olive oil for cooking
Twine to tie chicken

Method
Pre-heat oven to 150 degrees, clean and dry your chicken drumsticks.
Take the one and cut off the joint tip and roll up or push down the flesh to the large end leaving the bone exposed.
Scrape any excess flesh off the bone.
Take your round cut bacon and poke a circular hole in the middle and fit the exposed bone through the hole.
Wrap the bacon around the flesh side and tie with twine.
Place in a muffin tray. In a mixing bowl add (honey, thyme, garlic and olive oil)
Mix well and add 2 tablespoons to the chicken in the muffin tray.
Bake for 30 min. Take out the chicken lollypops and serve.
 
Alternatively
You can transfer to a tray and cool off. Finish off on a braai just to add South African Smoke flavour.

Chakalaka 

 Makes: 1 salad
Recipe time: 45 min

Ingredients
 1 cup Carrots ( Peeled & Grated) 
¼  cup Red pepper (Cut into thin slices) 
¼ cup Green Pepper(Cut into thin slices) 
1 large Onion (Diced)
1 tbsp Garlic (Diced)
1 tbsp Ginger (Diced)
1 tbsp Coriander Fresh (Chopped) 
¼ cup Tomato paste  
1 tin Tomato puree 
1 tin Baked beans 
1 tin Butter beans 
1 tin Red kidney beans 
1 tsp Garam masala  
1 tsp Cumin
1 tsp Smoked paprika 
1 tsp Coriander ground
Salt and pepper to taste
Red chilli to taste
Oil for cooking
200ml Cream 

Method
Heat up pot with 2 tbsp olive oil.
Add onions, garlic, ginger, chilli and peppers, cook until soft.
Add tomato paste and cook out for 3 min on medium heat.
Add spices, salt and pepper and cook out for another 3 min while stirring occasionally.
Add grated carrots and cook down until soft.
Add the tomato puree and stir, mixing all the ingredients together.
Cook out for 15-20 min on medium low heat.
At this point you can taste to check seasoning. Add if needed.
Add your beans and cook out for further 5 min.
Add your fresh coriander.
Blend your chakalaka while its still hot, cool off and chill. (Can sit in the fridge for a week)
In a hot pan add the chakalaka puree and mix with cream.
Cook down the cream until thick (2-3 min) Medium high temp.

Watch how we make the recipe on the show:


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