Cooking American chicken with Cape Town's Koelsoem and Flori

After the recent arrival of the American chicken on South African soil, South Africans have been very skeptical. With many South Africans unsure about the arrival of this chicken and with many undecided as to if they will eat it, we decided to perform the biggest stunt ever.

Koelsoem Kamalie and Flori Schrikker are the authors of the book 'Kook Saam Kaaps'. These two ladies gave us the recipes to their best chicken dishes that anyone can make at home. We decided to put these recipes to the test with the American chicken.

Flori's Dish

Ingredients:

Chicken

Onion

Garlic

Yellow, Greed & Red pepper

Rice Spice

Mixed herbs

1 and a half cup of rice

Fish oil

4 Cinnamon sticks

Method:

Cook rice with a pinch of salt. (Not perfectly finished)

Strain rice and put back

Chop onions and braise with some fish oil and stick cinnamon until onion soft

Add chicken and cook till golden brown.

Add garlic 2-3 pods

Add pepper in julienne style

Add rice spice and mixed herbs

Stir the mix till peppers are nicely cooked.

Add semi cooked rice to the mix.

Add pieces of butter between rice mix and salt and pepper.

Koelsoem's – Chicken Aknie

Ingredients:

1 kg chicken breast

4 cups of white rice

3 onions

1 tomato

¼ green pepper

3 teaspoons garlic and ginger paste

1 teaspoon whole cumin

3 teaspoon leaf masala

2 teaspoons chilli powder

2 teaspoons turmeric

5 cardamon seeds

5  small sticks of cinnamon

peppercorns

All spice

2 cups sour milk

5 Potato cut in quarters

Dhania leaves

Mix these 3(and use 3 teaspoon)

Lijad masala

Roasted masala

Garlic and ginger masala

Method:

Add chicken to bowl.

Add masala mix, chilli powder, garlic and ginger paste, teaspoon of salt and sourmilk.

Put in the fridge.

Soften onion, tomato and pepper in a pot.

Add the potato cook a little bit.

Add your chicken on top of the softened potato. For about 5 minutes.

Clean rice in a bowl

Cover rice with water.

Add cardoman tumiric, cinnamon, peppercorns, 5 spoons of oil.

Throw rice water over the chicken.

Water needs to be just above rice.

Cook on high heat for 30 minutes.

When water disappears turn heat down to medium.

Add achar or onion sambal.