Beer braised chicken necks with dombolo
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Prep time
20min
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Cook time
2h:30min
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Serves
4
Have your beer and eat it!
Ingredients:
- 1 kg GOLDI chicken necks
- Salt and pepper to taste
- 2 Tbsp (30ml) oil
- 1 large onion, finely chopped
- 3 cloves garlic, crushed
- 1 Tbsp (15ml) tomato paste
- 1 tsp (5ml) paprika
- 1 tsp (5ml) ground coriander
- 1 tsp (5ml) ground cumin
- 1 tsp (5ml) peri-peri spice blend (or to taste)
- 1 bay leaf
- 1 cup beer (such as Castle Lager)
- 1/2 cup chicken stock
- 1 Tbsp (15ml) chutney (such as Mrs Ball’s)
- 1 Tbsp (15ml) soy sauce or Worcestershire sauce
- 1 can (410g) chopped tomatoes
- 2 tsp (10ml) brown sugar
Method:
- Prepare the chicken necks by rinsing them under cold water and patting them dry with paper towels. Season with salt and pepper.
- Heat the olive oil in a large pot. Add the chicken necks in batches, searing them on all sides until golden brown. Remove the seared necks and set them aside.
- In the same pot, add the chopped onion and cook until it becomes translucent, about 5 minutes. Add the crushed garlic and cook for another 1-2 minutes until fragrant.
- Stir in the tomato paste, paprika, ground coriander, ground cumin, peri-peri spice blend, and bay leaf. Cook for another 1-2 minutes.
- Pour in the beer, scraping up any browned bits from the bottom of the pot. Let it simmer for a few minutes to reduce slightly.
- Return the seared chicken necks to the pot. Add the chicken stock, chopped tomatoes, chutney, soy sauce, and brown sugar, ensuring the necks are mostly submerged in liquid.
- Bring to a boil, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the chicken necks are tender and the flavours have melded together.
- Taste and adjust the seasoning with additional salt, pepper, and peri-peri spice if necessary.
- Remove the bay leaf before serving. Garnish with chopped fresh parsley or coriander.
- Serve with fresh dombolo.