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Hard Body Chicken with Samp Salad


Hard Body Chicken (Umleqwa) with Samp Salad
Recipe by Siphokazi Mdlankomo
Serves: 6 
Preparation: 15 minutes
Cooking: 40 minutes
1 whole hard body chicken, cleaned and cut into pieces (home-grown and free-range, or use a store-bought chicken)
1 litre boiling water
3 Tbsp vinegar
2 Tbsp sugar
1 onion, chopped
2 carrots, peeled and chopped
2 celery sticks, chopped
5 peppercorns
1 Tbsp salt
1 bay leaf
a few stalks of parsley
3 Tbsp oil
1 onion, chopped
2 cloves of garlic, crushed
2 tomatoes, peeled and grated
salt and pepper to taste
Samp Salad
1 Tbsp oil
2—3 cobs sweet corn
4 cups cooked samp (without beans)
1 onion, chopped and fried
1 x 410 g can red kidney beans, drained
2 tomatoes, diced
2 avocados, diced
7 Tbsp olive oil
3 Tbsp lemon juice
salt and pepper to taste
Tbsp chopped fresh mint
2 Tbsp chopped fresh parsley
Hard Body Chicken (Umleqwa)
Place the first 11 ingredients (chicken to parsley) into a large heavy-bottomed saucepan. Cover and cook over moderate heat for 1 hour. 
Remove the chicken from the stock and set aside. Strain the stock and reserve it for later use. 
Heat the oil in a clean large heavy-bottomed saucepan, and fry the onion until soft. Add the garlic and tomatoes, and cook for 3 minutes. 
Add the cooked chicken, and pour in the reserved stock. Cover and cook for a further 35–40 minutes. Season with salt and pepper. 
Samp Salad
Brush the corn with oil and fry in a skillet or pan until cooked. Cut the kernels from the cobs.
In a large salad bowl, mix the samp, onion, 2 cups of corn kernels, kidney beans, tomatoes and avos. 
Whisk the olive oil, lemon juice, salt and peper in a small mixing bowl, until well combined. Mix in the mint and parsley and pour the dressing over the salad and toss to combine.

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