HARDBODY CHICKEN

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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

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.

YIELD 6-8 SERVINGS
PREPARATION TIME 10 MINUTES
TOTAL TIME 2-3 HOURS

HISTORY OF MY DISH

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.

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