CREAMY CHICKEN & HOMEMADE CHAKALAKA
CREAMY CHICKEN & HOMEMADE CHAKALAKA – No one makes chakalaka, a spicy vegetable relish, the same way in South Africa as they do in India or Mexico. And if you ask anyone who makes the best version, they’ll almost certainly say their mother or grandma. Here’s our variation, which is packed with vegetables and spices.
CREAMY CHICKEN & HOMEMADE CHAKALAKA
CREAMY CHICKEN :
INGREDIENTS:
— 10.5 ounce (ca. 397 g) cream of chicken soup or cream of mushroom soup
— 1 ½ pounds chicken tenders boneless skinless
INSTRUCTIONS:
Preheat oven to 400 °F.
In a 2-quart baking dish, place the chicken. If desired, season with salt and pepper. Spread the soup directly on top of the chicken.
Bake for 25-30 minutes, or until the chicken reaches 165 °F on the inside.
HOMEMADE CHAKALAKA :
INGREDIENTS:
— 2 tablespoons canola oil
— 1 Jalapeño, stemmed and minced
— 1 small yellow onion, finely diced
— 2 garlic cloves, minced
— 1 tablespoon minced ginger
— 2 teaspoons ground turmeric
— 1 teaspoon ground cumin
— 1 teaspoon ground coriander
— 3 large carrots, coarsely grated
— 1 teaspoon kosher salt, plus more as needed
— 1 small red bell pepper, stemmed, seeded, and finely diced
— ½ small green cabbage, finely chopped (about 3 cups)
— 1 small yellow bell pepper, stemmed, seeded, and finely diced
— One 28-ounce can crushed tomatoes
— 2 tablespoons white vinegar or freshly squeezed lemon juice
INSTRUCTIONS:
In a large Dutch oven or other heavy pot set over medium heat, warm the oil. Combine the onion, garlic, jalapeño, and ginger in a mixing bowl. Cook, stirring periodically, for about 5 minutes, or until the onion begins to soften. Combine the turmeric, cumin, coriander, and salt in a mixing bowl. Cook, stirring constantly, for about 30 seconds, or until the spices are fragrant. Add the bell peppers, carrots, cabbage, and tomatoes and mix well.
Reduce the heat to medium-low and simmer, uncovered, for about 30 minutes, or until all of the veggies are cooked and most of the liquid has evaporated, stirring occasionally. Remove the chakalaka from the fire, mix in the vinegar, and season with salt to taste. Allow the chakalaka to cool to room temperature before seasoning it one last time to taste. Serve immediately or keep refrigerated for up to a week, then serve cold or at room temperature.
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