Chicken with peppadew peppers

Instructions

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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.