Instructions
step 1 Heat oil in a pot, sauté onions until soft. Add garlic, paprika, chicken spice, and stir.
step 2 Add chicken drumsticks and brown on all sides for 5-7 minutes.
step 3 Stir in tomato paste and pour in chicken stock. Cover and simmer for 25-30 minutes. Add flour if thicker gravy is desired.
step 4 For the spinach, sauté onion in oil, add spinach and cook until wilted. Stir in cream, season, and simmer until creamy.
step 5 For chakalaka, sauté onion and bell pepper in oil. Add curry powder, baked beans, and salt. Simmer for 5 minutes.
step 6 Combine beetroot, vinegar, sugar, and salt in a bowl. Toss well and chill.
step 7 Mix cabbage, carrots, mayonnaise, vinegar, and seasoning to make coleslaw.
step 8 Mash cooked butternut with butter, salt, and a dash of cinnamon.
step 9 Plate the chicken with all six colorful sides: rice, creamy spinach, chakalaka, beetroot salad, coleslaw, and mashed butternut.
Storage and Reheating Tips
Store each component in separate airtight containers in the refrigerator for up to 3 days. Reheat chicken, chakalaka, spinach, and butternut in the microwave or stovetop. Keep coleslaw and beetroot chilled until serving.
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