Chicken potjie pasta

1 chicken, cut into portions
salt and pepper
2 garlic cloves, crushed
1 onion, finely chopped
3 ml (generous½t) mixed spice
1 chicken stock
cube, dissolved in 375 ml (1½ c) boiling water
1 can (62 g) tomato paste
10 ml (2 t) sugar
fresh basil leaves
cooked spaghetti to serve

Season the chicken with salt and pepper. Heat a little oil in a pot and fry the chicken until browned all over. Remove from the pot. Stir-fry the garlic and chopped onion in the same pot until soft. Stir in the mixed spice. Return the browned chicken to the pot. Mix the chicken stock and tomato paste and pour over the chicken. Simmer over low heat for about 30 minutes until the chicken is done and the sauce is fragrant and slightly reduced. Add the sugar and, if needed, salt and pepper. Sprinkle the basil over.
Mix the chicken with the cooked spaghetti so it warms through and serve.

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