This must be one of our favorite go to dishes

This easy, budget-friendly one-pot meal is perfect for family dinners. By slow-cooking chicken necks in a flavorful tomato-onion gravy with a touch of spice, you get tender, delicious results. Pair it with pap, rice, or steamed bread for a complete dish.

Serves: 4 Total Time: 45 minutes Difficulty: Easy

Ingredients

• 2 tablespoons (30 ml) vegetable oil
• 750 g chicken necks
• 1 onion, chopped
• 1 teaspoon (5 ml) Rajah Mild & Spicy Curry Powder
• 1 packet (50 g) Knorr Chakalaka Soup
• 15 ml Robertsons Chicken Spice
• 1 cup (250 ml) water
• 2 tomatoes, chopped
• 1 cup (250 ml) McCain’s frozen diced carrots

Instructions

1. In a large pan, heat the vegetable oil over medium heat. Add the chicken necks and brown them evenly on all sides. Stir in the chopped onion and curry powder, cooking gently until the onion softens.
2. Mix in the Knorr Chakalaka Soup, Robertsons Chicken Spice, water, and chopped tomatoes. Stir everything together well, cover the pan, and let it simmer on low heat for about 30 minutes, or until the chicken necks are fully cooked and tender.
3. Add the frozen diced carrots (no need to defrost them) and continue cooking for another 5 minutes, until the carrots are soft.

Serve piping hot alongside mashed potatoes, pap, rice, or your favorite greens.

Pro Tip: To avoid lumps when adding the Knorr soup, mix it with a bit of water first to create a smooth paste, then stir it into the stew and bring to a boil while stirring.