A Recipe for a Chakalaka Chicken Bake Using Chicken Breast
Ages and ages ago Nandos had a chakalaka marinade that you could buy in the supermarkets and Dave had really loved and they stopped making it. As part of the chicken bake midweek meal series I thought I would give it a go and see if I could come up with something close to the marinade we used to buy.
On googling and looking on pinterest for chakalaka I found it was actually more of an Africanside dish rather than a marinade and there is not an abundance of recipes to look into. From the recipes I could find it looked like it was quite a simple mix of ginger, garlic, tomato, chilli and curry powder for the flavour part and then a mix of peppers and beans for the body of the dish.
What I ave come up is probably not hugely traditional but it tasted pretty good. As Dave isn’t the biggest thigh fan I went for chicken breast for this midweek meal. Hope you enjoy and as always if you do give it a try then do leave a comment or send me a mail.
Chakalaka Chicken Bake
Serves 2 with left overs for lunch the next day
200C pre-heated oven
– 540g Chicken Breast
– 2 Jalapenos (Deseeded)
– Large Thumb Size Piece of Ginger (Peeled)
– 2 Cloves of Garlic (Peeled)
– 1/2 Onion
– 1 Tbsp Honey
– 1 Tbsp Oil
– 1 Tbsp Coriander
– 1 tsp Cumin
– 1/2 tsp Turmeric
– Salt & Pepper
– 1 Courgette (Cut in half and then sliced, tossed with a little oil)
– 1 Red, Yellow & Orange Baby Peppers (Cut into big cubes, tossed with a little oil)
– 2 Tomatoes (Wedged)
1. Start by blitzing the jalapenos, garlic, ginger, honey, oil, coriander, cumin, turmeric and seasoning until smooth.
2. Coat the chicken in the marinade.
3. Arrange in oven proof tray and arrange the courgette and the peppers around the spaces.
4. Arrange the tomatoes into the dish next. At the start of the bake you want them towards the top of the dish to cook down the fastest.
5. Cook at 200C for 20 minutes before removing from the oven and squashing the tomatoes towards the bottom and bring the veg to the top, ensure you leave the chicken uncovered.
6. Cook for another 20 minutes and serve
If you would like your veg to be a little more coloured I would recommend cooking the courgettes and the peppers on a seperate tray for the first 20 minutes and then pop into the chakalaka chicken bake to get the flavour from the marinade.
Hope you enjoy