Description:
This dish is a traditional African chicken recipe prepared in two methods - one passed down from the grandmother and the other using modern techniques. The chicken is boiled and then fried in its own fat until it's tender and juicy. It's then cooked with finely chopped onions and tomatoes, along with Royco Usavi Mix or Karinga or chicken stock to enhance the flavors. This delicious road runner or village chicken can be served with a variety of sides like sadza, isithwala, ncima, pap, boiled rice, rice with peanut butter, fresh chips or potato wedges, and a side of vegetables or coleslaw salad.
Prep Time: 120 min
Total Time: 2 hrs
Servings: 1 person
Cooking method: Boil, Fry
Cuisine: Southern Africa
Ingredients:
Method: (my grandmother’s method)
- (1 medium or large chicken, coarse salt and 2 litres or more of water.)
- (Traditionally, Road Runners are organic and therefore do not require cooking oil. Their own natural juices and fat are enough.)
Modern method
- (1 medium or large chicken)
- (4 ripe fresh tomatoes)
- (2 large onions)
- (4 teaspoons of Royco Usavi Mix or Karinga)
- (Chicken spices of your choice)
- (2 litres water)
- (Coarse salt)
Instructions:
Directions:
Method: (my grandmother’s method)
1. Using a thick based pot, boil the chicken in 1 ½ litre of water on medium heat or slow cooker for about 1 ½ hour or until the water is finished.
2. At this point fry (kukanga) the chicken in its own fat until brown. Drain excess oil.
3. Add remainder of water and salt and cook for a further 30 minutes until tender.
4. Ensure there is enough water in the pot if not add more hot water.
5. Switch off the stove for the remaining ten minutes.
Serve your delicious road runner/village chicken before it runs away!
Modern method:
1. Boil the chicken pieces in 1 ½ litres of water until the water is finished.
2. Fry the portions using the chickens own oil until golden brown.
3. Add finely chopped onions and fry them until tender.
4. Add finely chopped tomatoes until cooked
5. Then add Royco Usavi Mix or Karinga or chicken stock.
6. Cover the pot and cook on low heat for an hour or until chicken is cooked
7. Ensure there is enough water in the pot if not add a little more. When cooked, the chicken will be easier to separate from the bones.
Can be served with sadza/isithwala/ncima/pap /boiled rice/rice with peanut butter/fresh chips or potato wedges with some side vegetables or coleslaw salad
