Chicken in chakalaka and red pepper casserole

Medium

Prep 10min

Cook 45min

Serves 4

1 can (410g) KOO CHAKALAKA WITH SWEETCORN

2 red peppers, peeled and sliced into strips

2 medium onions, sliced

5ml (1 teaspoon) dried basil leaves

salt and freshly ground black pepper, to taste

1 whole chicken, cut-up

5ml (1 teaspoon) dried oregano leaves

125ml (½ cup) cake wheat flour

2 cloves garlic, finely chopped

65ml (¼ cup) sunflower oil

1 can (410g) All Gold diced tomatoes

1 can (410) All Gold tomato puree

125ml (½ cup) dry white wine

Coat chicken with flour. In a large saucepan, heat oil over medium-high heat. Cook chicken for 15 to 20 minutes or until brown on all sides. Remove and set aside.
Add onions, garlic and red peppers to saucepan, sauté until soft. Add all remaining ingredients.
Bring to a boil, reduce heat. Cover and simmer for 45 minutes. Serve over rice.