Staying in for the weekend? You can still enjoy a lekker braai dish with our budget-friendly savoury rice, boerewors and homemade chutney.

SERVES 6 // COOKING TIME 1 hour 15 min

INGREDIENTS
For the savoury rice
1 red pepper, chopped
2 carrots, chopped
2 cups rice
½ tsp turmeric
1 tsp curry powder
½ tsp chilli flakes
3½ cups boiling water
3 chicken stock cubes
1 cup tinned peas, drained
For the boerewors
600 g thin boerewors
For the chutney sauce
1 onion, sliced
2 garlic cloves, finely chopped
1 tbsp vegetable oil
1 tin chopped tomatoes
3 tbsp chutney

METHOD
For the savoury rice
1. Heat some oil in a pot over medium heat. Add red pepper and carrots. Fry for 8–10 min.
2. Add the rice, turmeric, curry powder and chilli flakes and stir until fragrant, about 1 minute.
3. Add the boiling water and the chicken stock cubes and bring to the boil. Simmer, covered, for 15 min, stirring occasionally.
4. Add the peas and cook until the rice is cooked and fluffy.
For the boerewors
1. Heat a pan over high heat.
2. Roll pieces of boerewors into spirals and secure with skewers.
3. Fry for 8–10 minutes, turning occasionally, until cooked through.
For the chutney sauce
1. Fry the onion and garlic in some oil in a pot over medium heat for about 5 minutes.
2. Add tomatoes and chutney and simmer for 10 minutes, until thickened. Season to taste.

Recipe & styling: Kate Turner
Photography: Sean Dollery // HMimages.co.za

What if we told you that everything you need for this baked boerewors chilli is sitting in your kitchen pantry?

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