Peppadew Chicken

We are settling into our new beach shack, and I have finally been able to sit down and watch the highlights from the J Bay Open. It was really great to see Mick Fanning charging! It also inspired me to make this dish, which I have been planning for months. So, without further ado... I present my very own South African Peppadew Chicken.

This meal is not only gorgeous and colorful, it is DELICIOUS. My husband said it is exactly how sweet and spicy should be done. Peppadews are a sweet (and spicy) pepper from north in Limpopo, but they are widely cooked with all over South Africa. I created this particular dish combining ideas from a few different regions, particularly Johannesburg/Soweto and Jeffery's Bay itself. If you live in the Southern part of the United States, it shouldn't be difficult to find deli peppadews (most grocery deli sections have them)... but if you are further north, you may have to order canned peppadews online.


Sweet Chutney

  • 3 oz dried and chopped apricots
  • 1/2 red onion chopped
  • red wine vinegar
  • sea salt
  • 14 oz canned diced peaches
  • 5 large spoonfuls of brown sugar
  • 3 spoonfuls of honey

Main Ingredients

  • 2-4 boneless skinless chicken breast
  • 8-15 oz peppadew peppers
  • 1/2 red onion (flash caramelized with honey and brown sugar)
  • virgin coconut oil
  • sea salt
  • pepper
  • cayenne pepper
  • onion powder
  • plain yogurt
  • yellow rice for serving


**24 hours before you bake your chicken**

1. Chop your apricots
2. Chop 1/2 of your onion
3. Generously coat with red wine vinegar
4. Cover and let sit over night in the fridge (at least 10 hours)

5. Once your chutney has marinated add your canned peaches (drained)
6. Stir in sugar, honey, and a dash of sea salt
7. Flash caramelize the other half of your chopped onion (just sauté with oil, sugar, and honey for about 10 minutes)

7. Coat a baking dish with coconut oil
8. Layer in about 3/4 of your finished chutney
9. Place chicken breasts on top
10. Sprinkle chicken with salt, pepper, cayenne, and onion powder

11. Top your chicken with the flash caramelized onion

12. Bake at 385 degrees for 30 minutes and get your peppadews ready

13. Pull the chicken from the oven and slice them open longways, then dump all of the peppadews and peppadew juice into the sliced chicken then top with other 1/4 of your chutney

14. Bake for 10 more minutes

15. Serve on a bed of yellow turmeric or saffron rice topped with plain yogurt (the rice isn't absolutely necessary but the yogurt is)

It is so gorgeous and so delicious!

Feel free to add fresh avocado, tomato, and naartjie slices for extra goodness!

Also, congratulations to Mick Fanning for a well deserved win in J Bay!

photo by dhd surf