Slow-Cooked Chicken Necks with Mielie Meal
A super-simple one-pot family dinner that won’t break the bank. Slowly simmering chicken necks in a rich gravy produces a beautifully tender, flavoursome result, while carrots, potatoes, garlic and onion add important extra nutrients to the dish. Serve with cooked mielie meal.
- 30 ml vegetable oil
- 800 g chicken necks
- 1 onion, sliced
- 4 cloves garlic, thinly sliced
- 26 g (1 sachet) Knorr rich savoury gravy
- 800 ml water
- 3 medium carrots, peeled
- 4 potatoes, peeled
- 1.5 ml Robertsons black pepper
- 2 cups cooked maize meal (mielie meal), to serve
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