HARDBODY CHICKEN RECIPE

Hardbody chicken is the organic, free-range chicken usually found in rural backyards. It is generally chased, slaughtered and prepared during special occasions, but the demand for it in urban areas has led to the emergence of many suppliers who deliver to households and African restaurants. A hardbody chicken might have less meat than the store-bought kind, but its flavour makes every bit of the chicken, from its crown, insides and feet, full of flavour. My mother taught me how to make this recipe.

When you get a chance to have organic chicken, it is best to keep it simple and allow its own flavours to shine. Getting the chicken to be soft right through is the tricky part and takes a bit of experience. My starch of choice is pap.

METHOD

1. Cut the organic chicken into pieces and place them into a medium to large pot. 

2. Add the water and salt and cook at low to medium heat. 

3. In a separate saucepan, fry the onion and garlic until slightly brown. 

4. Once the water has been reduced, and the chicken is soft, add the onion and garlic mix and diced tomatoes to make a sauce. 

5. Serve with a starch of choice.

INGREDIENTS

Whole organic chicken ......................................................±1,5 kg 

Water ....................................................................................500 ml 

Salt ......................................................................................To taste

Onion, diced ...........................................................................250 g 

Garlic, minced.................................................................... 10–15 g 

Tomatoes, diced ..............................................................300–450 g