Cooking Demo at Hirsch's Ballito

Thanks to Danielle from Hirsch's for inviting me to do a cooking demo last Saturday. 

My husband and I started growing interesting, rare peppers, herbs and veggies a few years ago. I am passionate about knowing where the food we eat comes from, traceability. I try to eat food that is free of GMOs, hormones, pesticides etc. So growing our own salad veggies and herbs was a great way to get started.

Aji Panca Chillis were the showcase of the meal on Saturday. They are a chilli from Peru and date back to the ancient Aztec times in the Andes. They are very expensive and sell for over R1000 p/kg.

It is very rare to obtain these chillis outside of Peru, but we have grown our own.

You can use Aji Panca's when they are ripe or green.

Ripe peppers have a smoky, distinctly granadilla flavour. And green ones are fresh and fruity and pair well with coriander and coconut milk. They are excellent for slow cooking ribs, chicken, chicken livers, just about anything!

I made a marinade of olive oil, garlic, Aji Panca chillis, fresh coriander and salt and pepper for the pan-fried, de-boned chicken thighs. Served with a warm salad of roasted butternut, feta, baby spinach and dry-roasted seeds & pecan nuts. And of course to soak up all the delicious sauce, come ciabatta bread :-)

Enjoy the recipe! 

Ingredients: 

4 Aji Panca chillis (de-seeded)
1 kg chicken thighs (de-boned)
1 Butternut
1 tub Danish feta
1 pkt Baby spinach leaves (washed)
1/2 Red onion sliced
1/4 cup seeds and pecan nuts
1 cup fresh coriander
Zest of 1 lime
Juice of 1 lime
Balsamic vinegar (2 tablespoons)
Honey 
Olive oil
Ciabatta bread for serving
Salt & pepper
Paprika (1 tsp)
Smoked paprika (1/4 tsp)

Method:
Peel and cube the butternut, mix with seeds, nuts, balsamic vinegar, honey and a little olive oil and place it in the oven to bake on 220'c. Season with salt and pepper, Paprika & smoked Paprika. Bake for +_ 30 mins until cooked.

Blitz Aji Pancas, 1/4 cup olive oil, 200 ml water, salt, pepper & 2/3 cup fresh coriander with a stick blender.
Lightly season chicken thighs. Lightly oil a large frying pan. Turn the gas up high and fry the chicken until it starts to caramelize. Add your marinade and continue to cook until cooked through and golden. The sauce will gain a depth of flavour. 

Assemble your salad by placing the baby spinach leaves, red onion, feta, seeds and nuts and butternut in a salad bowl. Ensure you get all the delicious juices from the butternut.

Slice some ciabatta and serve.