South African Spicy Grilled Chicken Skewers with Roasted Veggies and Creamy Pap

Allergens

Contains no common allergens unless specified.

Ingredients

• 1.5 lbs boneless, skinless chicken breast
• 2 tbsp fresh lemon juice
• Salt and black pepper to taste
• 4 cups seasonal vegetables (e.g., bell peppers, zucchini, red onions)
• Olive oil
• Fresh parsley for garnish
• For the peri
• peri sauce:
• 1/2 cup fresh lemon juice
• 1/4 cup apple cider vinegar
• 10 fresh birds eye chilies, deseeded and chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1/2 tsp smoked paprika
• Salt to taste
• For the creamy pap:
• 2 cups cooked cornmeal
• 4 cups chicken broth
• 1/2 cup heavy cream
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

1. Begin by preparing the peri peri sauce: In a blender, combine lemon juice, apple cider vinegar, chilies, garlic, ginger, smoked paprika, and salt blend until smooth. Set aside.
2. Cut chicken into 1 inch cubes and add to a bowl with lemon juice, salt, and black pepper. Mix well and let marinate for 30 minutes.
3. Preheat oven to 400°F (205°C). Cut seasonal vegetables into chunks and toss with olive oil, salt, and black pepper spread onto a baking sheet and roast for 20 25 minutes until tender.
4. Thread marinated chicken onto skewers and grill over medium heat for about 6 minutes per side or until cooked through.
5. For the creamy pap, cook cornmeal with chicken broth in a saucepan, stirring frequently until thickened then add heavy cream, salt, and black pepper. Stir well and set aside.
6. To plate, arrange chicken skewers on a serving platter, place roasted vegetables alongside, and serve with creamy pap. Garnish with fresh parsley.

Chef’s Insight

South African cuisine is known for its bold flavors and unique spice combinations. The peri-peri sauce adds a delightful kick to the dish, while the creamy pap balances the heat.