Ingredients:
1 large, oven-ready chicken
2 garlic cloves
3cm length of ginger
5 tbsp groundnut oil
1 onion, chopped
3 fresh tomatoes, blanched, peeled, de-seeded and chopped
2 tbsp tomato purée
3 tbsp dried prawns
400g maize meal
salt and freshly-ground black pepper, to taste
hot chilli powder, to taste
Method:
Crush the garlic and grate the ginger. Season with salt and black pepper then rub this mixture over the inside of the chicken. Sit on the plate and allow to marinate over night in the refrigerator.
When ready to cook, heat the oil in a pan (this needs to be large enough to hold the chicken) and use to fry the onion for about 4 minutes or until soft. Add the tomatoes, bring to a simmer and cook for 5 minutes more. Stir in 1l water then add the chicken, bring to a simmer, cover and cook for about 50 minutes, or until tender.
Taste the stock and add more garlic, ginger and chilli powder, as needed. Cook for 5 minutes more then remove the chicken from the stock and cut into serving-sized pieces. Fry in oil until golden brown then set aside in the oven to keep warm.
Take 500ml of the chicken cooking liquid and pour into a pan. Whilst whisking constantly add the maize meal in a steady stream, beating to ensure there are no lumps. Continue cooking, stirring constantly, until the maize porridge is thick and comes away from the sides of the pan.
Serve the chicken accompanied by the maize porridge.
)
