South African Chicken very Hot with Red Bean Rice

Mix all the spices together in a bowl.

Roll the chicken parts in it and leave it for 2-3 hours.

Boil the red beans in water with a little salt, you can save yourself soaking because the small red beans soften quickly.

For the 400 ml. Broth, boil the rice, the bean stock and add 400ml. Top up with broth or water.

Cut the onions and peppers into cubes. Chop the chilli and garlic into small pieces. Grate ginger. Finely chop the garlic leek. Halve the lemon lengthways and cut into thick slices.

Place the chicken pieces in a pan with a lid in a little water and cook over high heat with the lid on. Please keep the spices that remain in the bowl. Please make sure that when the water has evaporated, turn the temperature down. Now there should be enough fat from the chicken in the pan so that it can be fried brown on all sides. Remove the chicken from the pan without the fat.

First sweat the onion in the fat, then the peppers, tomatoes, chilli, garlic, lemon and ginger, do not roast. The rest of the spices from the chicken, the curry paste and now the tomato juice. You can pour it into the bowl beforehand so that all the spices end up in the pan. Now add the chicken pieces and let them simmer.

Put the oil in a saucepan, add the garlic leek and sweat over a low heat. Then add the rice and sweat it briefly and pour 400 ml of the broth on top. Cover with a lid. After so 15 minutes of giving the beans the liquid becomes less and less. Be careful not to burn it. If the rice is not soft and the liquid has evaporated, stir again after pouring and just let the stove pull out and always with the lid on. Taste it.

Everything should be ready, take out the lemon pieces, now season again. If you cough easily with the chicken, it is good. I ate it in a Town Kitchen on Long Street in Cape Town, twice or three times a month and for almost a year. That's why I always like to cook it myself.