Chicken with peppadew peppers

Author: HFG staff

Photographer: Steve Brown

A healthy and nutritious family dinner, perfect served with fluffy rice on the side.

Serves: 6

Time to make: 1 hr 30 mins

Ingredients

More weights & measures

375g jar mild peppadew peppersbell peppersX
2 tablespoons oil
2 onions, thinly sliced
2 cloves garlic, crushed
3 tablespoons flour
²⁄³ cup cold reduced-salt chicken stock
2 x 400g cans chopped tomatoes
2 tablespoons tomato purée or passata
2 tablespoons brown sugarlight brown cane sugarX
6 skinless, bone-in chicken thighs
1¼ cups long-grain brown rice
2 tablespoons chopped
fresh parsley, to garnish
4 cups steamed green beans, to serve

Instructions

Stay Awake

1 Preheat oven to 170°C. Place 15 peppadew peppers from the jar (reserve a little of the juice for step 6) into a processor or blender and whiz until very finely chopped.

2 Heat oil in a large flameproof casserole dish over medium-high heat. Add onions and cook for 5 minutes until starting to soften. Add garlic and cook for 1 minute.

3 In a large bowl place flour and ¹⁄ ³ of the chicken stock. Add tomatoes and mix until smooth.

4 Add remaining stock to the casserole with tomato purée, sugar, whizzed peppadews and the flour-tomato mixture. Stir and bring to the boil.

5 Add chicken and 3 tablespoons of the peppadew juice from the jar. Season with pepper, stir and bring back to the boil. Cover and transfer to the oven to cook for 1-1½ hours until the chicken is cooked and tender.

6 Meanwhile, cook rice according to pack instructions. When chicken is cooked, add more black pepper if needed, then sprinkle with parsley and serve with rice and beans.

HFG tip

Prepare ahead: Cool the chicken mixture at the end of step 5, then store in the fridge for up to a day. Reheat on stovetop or in a low oven until piping hot, and complete the recipe. To freeze, allow to cool, the freeze for up to 2 months. Thaw completely before reheating thoroughly (adding a touch more stock if it’s a little thick) as above.

Nutrition Info (per serve)

Calories 520 cal

Kilojoules 2170 kJ

Protein 36 g

Total fat 21 g

Saturated fat 5 g

Carbohydrates 46 g

Sugar 27 g

Dietary fibre 8.4 g

Sodium 350 mg

Calcium 101 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.