Spicy Crispy Chicken Heart & Neck Sishebo

Spicy Crispy Chicken Heart & Neck Sishebo

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

  • 1/4 cup (65) ml cooking oil
  • 1 onion finely chopped
  • 1/2 green pepper chopped
  • 1 tablespoon Rajah Flavourful & Mild Curry Powder
  • 1 teaspoon Robertsons Chicken Spice
  • 1/4 cup (65) ml flour
  • 400 g chicken hearts cleaned
  • 400 g chicken necks
  • 1/2 cup frozen corn
  • 1 1/2 cup water
  • 30 ml tomato paste
  • 1 Knorrox chicken stock cube
  • 2 tablespoons Knorrox Minestrone Soup

Directions

  1. Combine the Robertson’s Chicken Spice and Flour. Toss the hearts and necks in the mixture to coat.

  2. Fry the chicken hearts and necks in batches in the oil for 10 – 12 minutes until crispy. Remove from pan and set aside.

  3. 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.

  4. Add the frozen corn, water, tomato paste and KNORROX Chicken Stock Cube, stir well and allow to simmer for 20 – 30 minutes

  5. Mix the KNORROX Minestrone Soup with a little water to form a smooth paste and stir into the sishebo.

  6. Allow to simmer for 5 minutes to thicken. Garnish with fresh coriander and serve with rice.

 
            
  • 1/4 cup (65) ml cooking oil
  • 1 onion finely chopped
  • 1/2 green pepper chopped
  • 1 tablespoon Rajah Flavourful & Mild Curry Powder
  • 1 teaspoon Robertsons Chicken Spice
  • 1/4 cup (65) ml flour
  • 400 g chicken hearts cleaned
  • 400 g chicken necks
  • 1/2 cup frozen corn
  • 1 1/2 cup water
  • 30 ml tomato paste
  • 1 Knorrox chicken stock cube
  • 2 tablespoons Knorrox Minestrone Soup

  1. Combine the Robertson’s Chicken Spice and Flour. Toss the hearts and necks in the mixture to coat.

  2. Fry the chicken hearts and necks in batches in the oil for 10 – 12 minutes until crispy. Remove from pan and set aside.

  3. 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.

  4. Add the frozen corn, water, tomato paste and KNORROX Chicken Stock Cube, stir well and allow to simmer for 20 – 30 minutes

  5. Mix the KNORROX Minestrone Soup with a little water to form a smooth paste and stir into the sishebo.

  6. Allow to simmer for 5 minutes to thicken. Garnish with fresh coriander and serve with rice.

 
                    

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