Serves 4

Chicken Breast   
4 x 200g Free Range chicken breast skin on

Tamarind glaze 
1tbs tamarind paste
½ cup water
15g chopped palm sugar

Cape Curry sauce
1tbs curry powder
1tsp turmeric
2 bay leaves
20g fresh ginger grated
1 onion thinly sliced
200ml white wine vinegar
100g sugar
500ml water
0live oil to emulsify

Roast South African peaches  
4 yellow South African peaches halved and stoned
½ cup caster sugar

Fresh coriander for garnish



  1. Preheat oven to 220 C
  2. Panfry the chicken breast skin side down to render fat
  3. Roast the chicken breast in preheated oven for approximately 8 – 10 min
  4. Reduce the Tamarind glaze ingredients until glaze consistency
  5. Brush the chicken with Tamarind glaze
  6. Fry onion in oil with curry, turmeric powder, ginger and fresh ginger till soft
  7. Add baby leaves, vinegar, sugar and water
  8. Cook until reduced to sauce consistency
  9. Strain through sieve – and keep onions
  10. Emulsify sauce with olive oil
  11. Preheat grill
  12. Sprinkle tray with water
  13. Dip cut side of South African Peach into caster sugar
  14. Place under grill for 10 – 15 min until caramelized

 

TO SERVE

Place reserved onion on plate, garnish with coriander followed by chicken, sauce and South African peaches.

 

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


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