1 chicken, cut into portions
60 ml cake flour
30 ml Cajun spice
15 ml lemon pepper
10 ml paprika
5 ml peri-peri powder
2 fresh red chillies, chopped
salt to taste
60 g butter
30 ml peri-peri oil
6 whole cloves
24 cloves garlic, peeled
250 ml fresh cream
60 ml chopped fresh coriander

  • Wash chicken and pat dry, and place in a large bowl.
  • Add flour, Cajun spice, lemon pepper, paprika, peri-peri powder, chillies and salt, and mix to coat chicken pieces well.
  • Leave to marinate in refrigerator for a couple of hours or overnight.
  • Heat butter and peri-peri oil in a large, flat pot, add whole cloves and garlic, and warm till fragrant. Add chicken to pot and fry over low heat, turning occasionally to brown on all sides.
  • Add 250 ml hot water and simmer chicken for 20 minutes till cooked through.
  • Add fresh cream and sprinkle with coriander.
  • Simmer till heated through.
  • Serve with savoury rice and roast potatoes

Serves 4 to 6