Easiest Way to Make Award-winning Heritage day pap, spinach and grilled chicken & wors - Free Download

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We hope you got insight from reading it, now let's go back to heritage day pap, spinach and grilled chicken & wors recipe. To make heritage day pap, spinach and grilled chicken & wors you only need 16 ingredients and 5 steps. Here is how you achieve that.

The ingredients needed to cook Heritage day pap, spinach and grilled chicken & wors:

1. Get of PAP:.
2. You need 2 cups of maize meal.
3. Use 5 cups of water.
4. You need 1 tbsp of salt.
5. Use of SPINACH:.
6. Prepare 1 tbsp of olive oil.
7. Get Half of medium size onion chopped.
8. Get 1 tbsp of garlic and herb.
9. Get 500 g of frozen spinach chopped.
10. Provide of SPICES:.
11. Get 1 tbsp of Himalayan salt.
12. Use 1 tbsp of garlic salt.
13. Provide 1 tbsp of mixed herbs.
14. You need 1 tbsp of chopped chillies.
15. Provide 1 1/2 of . Chicken stock.
16. Take 2 cups of hot water.

Steps to make Heritage day pap, spinach and grilled chicken & wors:

1. In a medium size pot bring water and salt to a boil over high heat. Gradually pour maize meal while stirring constantly as it thickens well. Lower the heat while still stirring occasionally for the next 15min remove from stove..
2. For the spinach start by adding the chopped onion and 1 tbsp garlic and herb, saute for 3 Min and add the spinach. Constantly stir until unfrozen. Mix the spices with the stock and Hot water to create a broth. Add gradually in the skillet while stirring on low heat. Let simmer for the next 15 Min or until the broth has burned out..
3. Marinade the chicken wings and refrigerate for 12 hours.: 1 tbsp salt, 1 tbsp chicken spices and sweet Chillies sauce for the marinade. Preheat oven over 350 degrees and grill for at least 45min or until crispy..
4. Wors: add 1 tbsp olive oil and wors in a skillet at medium low heat. Cook until brown on both side.
5. Finally service while embracing your Heritage. happy Heritage day.

If the spinach isn't wilting quickly, push the pan back. In a food processor, blend the spinach to a purée using one or two tablespoons of water to loosen the mixture. Heat the vegetable oil in a pan over a medium heat. When the onions have caramelised, add the paste, chicken pieces and remaining spices to the pan and stir well to combine. The spinach should wilt, but not cook through.

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