Paprika & Jalapeño Atchar Roasted Chicken

CORN TORTIA CHIPS OR WRAP

1 1/2 cup flour
250 g unsifted medium or fine maize meal (Winners Braai Pap)
15 ml (1 tbsp) Funky Ouma olive oil or Impala butter
2.5 ml salt
15 ml (1 tbsp) Xanthan gum
250 ml (1 cup) boiling hot water

In a mixing bowl, mix together all the dry ingredients. Combine the hot water and oil and add to the flour mixture. Use a wooden spoon and stir until the mixture comes together and form one uniform mass.

Note: If the mixture is hard and crumbly add to this a tablespoon per turn to ensure to end with a supple ball of dough. Add a maximum of 3 tablespoons of water. Each supplier of maize meal are different and may lead to a thirsty dough.  

Cover the dough and rest for 30 minutes.

PREPARING OPTIONS

Sprinkle the surface with regular wheat flour for the rolling process. To prepare the chips the dough is rolled to a paper thin layer of 2mm thick.

Rest the dough for 5 minutes and with a circular cookie cutter cut out rounds or not to waste, cut into strips and then into smaller squares or triangles.

Cooking option no 1

Let the chips air dry for 5 minutes and pre-heat a cast iron frying pan to medium high heat. As soon as the pan is hot, add the cut pieces and dry fry them. To ensure that the shapes stays nice and flat, press it down with a tea towel or use a spatula. Turn and fry on the other side.

Once cooked sprinkle with Funky Ouma’s flavoured salt.

Cooking option no 2

These chips may be deep fried for a puffy treat.

Cooking option no 3

Divide the dough into 10 equal pieces and roll them until paper thin with a rolling pin. Dry fry on a cast iron pan and serve as a mini wrap. For larger wraps divide into 5 pieces.

Notes:this dough may be frozen. Recipe doubles well.

Serves: 4

PAPRIKA & JALAPEÑO ATCHAR ROASTED CHICKEN

This recipe serves two purposes. The first is the fact that a whole chicken is cooked with the beautiful flavours or Impala’s Jalapeño atchar as main flavouring and then, if there are left overs, the meat is processed with Impala Spicy Mayo This wonderful mayo is also perfect as a dip on its own.

1.3 kg chicken whole or 800 g chicken fillets
¼ cup of Jalapeño Atchar 
½ cup Impala Braai sauce 
1 tsp Funky Ouma salt

Preheat an oven to 180C and place the chicken into a casserole dish with lid or later cover the dish with tin foil.

Mix the sauces and salt together and rub over the chicken. Cover and bake for 2 hours.

Let the chicken cool and break into pieces and cut into smaller portions, mix with 250 ml Impala Spicy mayo. Serve hot or cold.

Serves 4

AVO DIP

2 large ripe avo’s
1 tbsp lemon juice
½ tsp Impala Signature sprinkle, chip and roast potato spice.
Funky Ouma pepper to taste.

Puree all the ingredients together, scoop into serving bowl and top with some of the Jalapeño atchar oil.

Serves 4