South African Gluten-Free Braai Chicken with Pap & Cheese Sauce

Ingredients

• 4 bone-in, skin-on chicken legs
• Salt and pepper to taste
• 1 tbsp olive oil
• 2 cups water
• 1 cup medium cornmeal (maize meal)
• 2 cups milk
• 2 cups shredded cheddar cheese
• 1 tbsp butter
• 1/4 tsp paprika
• 1/4 tsp ground coriander
• 1/4 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)

Instructions

1. 1

   Season the chicken legs with salt and pepper to taste.

2. 2

   In a large skillet, heat olive oil over medium-high heat. Add chicken legs skin-side down and cook until golden brown, about 5-7 minutes per side. Transfer to a plate.

3. 3

   In the same skillet, add water and bring it to a boil. Lower heat and simmer for 10 minutes with the chicken legs. Turn off the heat and let the chicken rest in the skillet.

4. 4

   Meanwhile, make the pap: In a medium saucepan, combine cornmeal and 2 cups of milk. Stir continuously over medium heat until it thickens to a creamy consistency, about 5-7 minutes. Season with salt, pepper, and paprika, coriander, cumin, and cayenne pepper (optional).

5. 5

   Finally, make the cheese sauce: In a small saucepan, melt butter over low heat. Add milk and whisk in shredded cheddar cheese until fully incorporated and smooth. Season with salt and pepper to taste.