This is a simple recipe I served with my Afro Cosmo sadza, others may call it polenta blocks. I made it a little different by adding the orange twist to it because… I am such a burnt orange OK!!!
400g diced chicken thighs or breast
200 ml chicken stock
6 heads of asparagus (to add a bit of crunch)
Juice of 1 orange
Baby spinach leaves (no cooking here, it’s salad!!!!)
In about 1 or 2 tablespoons of olive oil, fry the onions until slightly browned then add the diced chicken. Brown chicken for a couple of minutes. Add the chopped tomatoes and allow to break down.
This should take 5 minutes. Now add the chicken stock and simmer for a further 10 minutes until the chicken is cooked. Add the asparagus and the orange juice and allow to simmer for a further 5 minutes, allowing the asparagus to retain a little bit of crunch! Serve with sadza or polenta blocks on a bed of baby spinach.