1 tbsp olive oil
1 small onion, diced
3-4 skinless, boneless chicken breasts, cut into bite-size pieces
1 tbsp finely grated ginger
1 garlic clove, finely chopped
2 tsp ground cumin
1 tsp ground paprika
1 tsp ground cinnamon
¼ to ½ tsp red chilli flakes
4-5 South African peaches, skinned* and sliced
1 small sweet potato, cut into small bite-size pieces
1x 400g tin chopped tomatoes
125ml water
75g Kalamata olives, pitted
½ tsp salt
50g raisins
Freshly ground black pepper to taste
Couscous or rice, to serve
2 tbsp pine nuts, toasted
Chopped fresh coriander

Preparation time
15 minutes

Cooking time
35 minutes



  1. Heat the oil in a large, wide frying pan over medium heat. Add the onion and chicken. Cook, stirring occasionally, until chicken is no longer pink.
  2. Stir in ginger, garlic and seasonings. Add peaches, sweet potatoes, tomatoes and their juice, water, olives and salt. Then stir.
  3. Bring to the boil, then cover and simmer gently, stirring occasionally until sweet potato is soft, about 15 to 20 minutes.
  4. Stir in raisins, then season to taste with salt and pepper.
  5. Serve with couscous or rice, sprinkled with pine nuts and coriander.

Recipe created by Reuben Riffel, head chef at Reuben’s Restaurant, Franschhoek, South Africa

* Top tip: place the peaches in boiling water for about 30 seconds. Using a slotted spoon, remove from the boiling water and place in a bowl filled with iced water. As soon as the peaches are cool enough to handle, lightly pinch the softened skin and peel off with your fingers.

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