Tomato braised potatoes with chicken feet
Serves: 4-6. Make it spicy by replacing the tinned tomatoes with a can of hot chakalaka.
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Directions
- Heat the vegetable oil over a medium high heat and add the onion. Fry for 1 minute.
- Add the chicken feet and fry for another 3-4 minutes.
- Add the tomato paste and stir through.
- Add the water(optional) and canned tomatoes. Bring to a simmer.
- Cover and simmer for 15 -20 minutes.
- Add the potatoes and carrots, cover and simmer for another 15 minutes until vegetables are tender.
- Season with salt and pepper.
- Once the chicken feet and vegetables are tender add in the parsley and stir through or add it in the end as a garnish.
Ingredients
- 3 tbsp Oil, vegetable
- 1 Onion, medium, diced
- 20 Chicken Feet, cleaned
- 2 tbsp Tomato paste
- 1 cup Water
- 1 can Tomatoes, crushed
- 3 Potatoes (Waxy – Mondial, BP13, Fabula), medium, peeled and diced
- 3 Carrots, peeled, sliced
- ½ head Cabbage, diced
- 2 cups Water
- 1 tsp Salt, fine
- 1 tsp Parsley, fresh, finely chopped