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Cook-A-Long Kotas


Cook-A-Long Kotas - Spicy Chicken and Tangy Frankfurter

Spicy chicken and slaw Kota
2T canola oil
8 chicken thighs
Salt and freshly ground black pepper to taste
4T Sriracha
4T water

For the slaw:
¼ red cabbage, very finely shredded
1 carrot, finely grated
1 spring onion stalk, thinly sliced
4T hot chakalaka
1 cup good quality mayonnaise
4 potatoes, thinly sliced (as thin as possible)
Oil for deep frying
¼ loaf of bread

Cover a bring with foil and place it in the oven at 200°C. Heat the oil over a medium heat. Season the chicken with salt and freshly ground black pepper.

Add the chicken to the pan skin side down. Cover with the brick, allowing the chicken to cook quicker and develop a more intense crisp on the chicken skin.
After 2 minutes turn the chicken over and cook the other side with the brick again covering the chicken. Heat the oil for deep-frying. Add the thinly sliced potatoes to the oil and cook for about 3 minutes or until crisp and golden. Place the chips on absorbent kitchen paper. While still hot season with salt and freshly ground black pepper. Hollow out the quarter loaf of bread before adding some of the chips, slaw and chicken, finished off with extra slaw and come spring onion.

Tangy Frankfurter Kota

For the tangy sauce
4T olive oil
1 large onion, roughly chopped
Salt and freshly ground black pepper to taste
5 garlic cloves, finely diced
2 ripe tomatoes, roughly diced
1t smoked chilli flakes
1T paprika
3T brown sugar
½ cup brown vinegar
4 Frankfurters
Served in 2 kotas with chips

Heat the olive oil over a medium heat. Add the onions and season lightly with salt and pepper. Cook until the onions have softened before adding the garlic and tomatoes as well as the chilli fakes, paprika, sugar and vinegar. Cook the sauce until the sugar has dissolved and the mixture has reduced slightly. 
While the sauce is reducing place a steaming basket over a pot of simmering water. Add the frankfurter sausages and steam for about 5 minutes over a medium heat. Don’t over steam them, which might cause them to burst. 
Hollow out the loaf of bread before adding some chips. Cut the steamed frankfurters into large chunks before topping the chips and finishing with the tangy tomato sauce.

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