Spicy Crispy Chicken Heart & Neck Sishebo

Spicy Crispy Chicken Heart and Neck Sishebo

Name: Spicy Crispy Chicken Heart and Neck Sishebo
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Cuisine: African
Ingredients: 65 ml or 1/4 cup cooking oil; 1 large onion finely chopped; 1/2 green pepper chopped; 15 ml (1 tbsp) Rajah Flavourful & Mild curry powder; 5 ml (1 tsp) Robertsons chicken spice; 65 ml (1/4 cup) flour; 400 g chicken hearts cleaned; 400 g chicken necks; 130 ml (1/2 cup) frozen corn; 1 1/2 cup water; 30 ml tomato paste; 1 Knorrox chicken stock cube; 2 tablespoons Knorrox minestrone soup

6 People
60 min.
easy

This meal will please everyone in the house. The crispy Chicken Hearts, combined with saucy Knorrox Minestrone Soup and Chicken Necks, makes for a perfect sishebo.

Ingredients

65 ml or 1/4 cup cooking oil
1 large onion finely chopped
1/2 green pepper chopped
15 ml (1 tbsp) Rajah Flavourful & Mild curry powder
5 ml (1 tsp) Robertsons chicken spice
65 ml (1/4 cup) flour
400 g chicken hearts cleaned
400 g chicken necks
130 ml (1/2 cup) frozen corn
1 1/2 cup water
30 ml tomato paste
1 Knorrox chicken stock cube
2 tablespoons Knorrox minestrone soup

Cooking Method

Combine the Robertson’s Chicken Spice and Flour. Toss the hearts and necks in the mixture to coat.
Fry the chicken hearts and necks in batches in the oil for 10 – 12 minutes until crispy. Remove from pan and set aside.
Pour any excess oil from the pan and then, fry the onion and green pepper until soft. Add the Rajah Flavourful & Mild Curry Powder and fry for a minute to release flavours. Return the crispy necks and hearts to the pan.
Add the frozen corn, water, tomato paste and KNORROX Chicken Stock Cube, stir well and allow to simmer for 20 – 30 minutes
Mix the KNORROX Minestrone Soup with a little water to form a smooth paste and stir into the sishebo.
Allow to simmer for 5 minutes to thicken. Garnish with fresh coriander and serve with rice.