Also called Hard body it tends to be tough because it is a free range, it cooks longer than the supermarket chicken, the flavour of this chicken is unsurpassed!

Recipe by Dorah Sitole


  • 1 whole hand raised chicken, cut into portions
  • 750ml (3 cups) water
  • 2 cubes chicken stock
  • 1 large onion, sliced
  • 1 large green pepper, diced
  • 250g button mushrooms, sliced
  • 2 medium potatoes, peeled and cubed
  • salt and freshly ground black pepper to taste
  • 10ml (2 teaspoons) curry powder
  • 1pkt cream of mushroom soup


Place chicken portions in a large heavy based saucepan. Add water and bring to a boil. Add chicken stock cubes, lower heat, cover and simmer gently for 2 hours. Replenish water if necessary.

Add onions, green peppers, mushrooms and potatoes, season with salt, pepper and curry powder.

Simmer gently for a further 30 minutes, add more water if necessary.

If stew needs thickening, dissolve mushroom soup in a bit of cold water and add to the stew.

Continue to simmer until chicken is soft and falls off the bones. Serve on Ting, Pap or idombolo.