• Ml Hussain Haffejee
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Chicken Kebaab with Peri Peri lemon Butter sauce


Chicken Kabaabs
1kg Chicken Mince
4 Slices bread
2 onions chopped up and water squeezed out.
A handful of chopped up dhania and chopped up spring onions.
Salt to taste
Crushed green chillie to taste
1 teaspoon fine Dhana
1 teaspoon fine Jeera
2 teaspoons crushed garlic
1 teaspoon baking powder
1/2 cup oats
1 egg.

Use a food processor to chop onions, and squeeze the water out.Process the bread add, all ingredients together, and form, into medium size balls.Fry in medium hot oil, and set aside. Peel two potatoes and cube. Fry until almost cooked. Drain

Melt 125g butter
1 cup of milk
1/2 teaspoon crushed garlic
Add juice of half a lemon
2 tablespoons Nando peri peri sauce
2 tablespoons Nando Bushveld braai sauce
1 tablespoon Nando lemon and herb sauce
Add some chopped up dhania


Place kabaabs in a pyrex. Sprinkle fried potatoes on top. Sprinkel with some diced red and green peppers. Pour the sauce over.
Cover with foil. Bake for abt 15/20 mins in the oven


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