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Clover peri-peri Chicken Drumsticks with garlic bread

Clover peri-peri Chicken Drumsticks with garlic bread

Clover peri-peri Chicken Drumsticks with garlic bread
Recipe by: Daleen van der Merwe

Serves: 4
Preparation: 10 minutes
Cooking: 45 minutes

8 chicken drumsticks
salt to taste
3 tbsp oil
1 small onion, finely chopped
5 tomatoes, grated
1 t peri-peri powder
4 green chillies, cut length wise and seeded
½ t ground cardamom
¼ k Clover Bliss Double Cream Plain Yoghurt
5 t chutney
Garlic bread
1 French loaf
125 g butter, at room temperature
3—4 cloves garlic, finely chopped
½ t salt
½ t chopped parsley
½ t chopped thyme
tin foil

Season the chicken with salt.
Heat 2 tablespoons of the oil in a large frying pan and brown the drumsticks all around. Spoon out en keep aside.

Add the remaining oil and stir-fry the onion and garlic, in the same pan, until the onion is soft.
Add the tomatoes, peri-peri, halved chillies, cardamom, yoghurt and chutney. Mix well.
Place the chicken in the pan and spoon some of the sauce over the drumsticks.

Cover and simmer over low heat for 30—45 minutes, until the chicken is cooked.

Garlic bread
Preheat the oven to 190 °C.
Cut 2 cm-thick slices in the bread (but don’t cut completely through the bread). Beat the butter, garlic, salt and herbs together with a wooden spoon.

Spread the butter mixture in between the bread slices. Wrap the bread completely with tin foil.
Place in the oven and bake for 10 minutes. Turn the bread and bake for another 7 minutes. The bread must be crispy on the outside and soft inside.

Serve the chicken with the garlic bread.

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