10 Chicken pieces (5thighs+5drumsticks) skin removed 
2 Tsp White Pepper 
1 Tsp Chili Flakes 
2Large Onions roughly chopped 
400g Button Mushrooms thickly sliced
2-4 Garlic Cloves finely chopped 
2 Large Red Peppers Halved then thickly sliced 
3/4 Cup cremonaise mayonnaise or any mayonnaise of your choice mayonnaise3 Tbs Jalapeno Chutney 
2 Tbs Chicken Stock Powder 

Method 
1. Season the chicken with white pepper chili flakes and salt cover and marinade in the fridge for 1 hour. 
2. In high heat warm 2 tbs canola or sunflower oil then brown the chicken serving side first always. This will take about 3 minutes for both sides. Keep the chicken aside covered.
3. Reduce the heat to medium in the same pan saute onions,mushroom, peppers and garlic for 5 mutes then add the chicken back into the veggies. 
4. Season with white or cracked
black pepper and chicken stock powder. Stir to combine. 
5. In a small bowl mix the creamonaise with chutney and 3/4 cups of water. Pour over the chicken and veggie mixture. 
Simmer for 30 minutes in medium low heat. 
6. After 30 minutes taste and then adjust the seasoning adding a little salt and a squeeze of lemon juice to bring out all those other yummy flavours. 
Now steam broccoli florets by placing them in a microwave bowl with a sprinkle of cracked black pepper, salt and 1 tbs water. Cover ad microwave for 3-4minutes and serve with this chicken dish or place on top as garnish.

Source: Pumla Brook-Thomae

Ingridients- Chicken gizzards, onion, green pepper, red pepper and yellow pepper, garlic, ginger, garlic and ginger masala, mild and spicy curry powder, tomato paste, salt, pepper and chicken spice

Boil chicken gizzards, when cooked, drain water and put aside. Fry onion, and add the peppers. Add ginger, garlic, mild and spicy, garlic and ginger masala. Add a bit of water, then tomato paste, add the gizzards and add salt, pepper and chicken spice and simmer.

Source: Portia’s Catering

INGRIDIENTS
16 wings cut into 2 pieces (32)
Salt nd six gun spice
SAUCE
Tobasco
Sweet chilli
Tomato sauce
Margarine
Bbq sauce
Soya sauce
Cayenne pepper

DIRECTION

1.Spinkle with salt n spice den refridgerate it for atleast an hour.
2. Take ur wings out of the fridge nd fry fr 12 minutes
3. Take it out of the oil nd put aside.
4. Put all the ingridients of the sauce in a pan nd cook it on high heat fr 3 to 4 minutes.
5. Whn done pour it ova da wings nd stir den u done.

Source: Hope Mabasa

I just added a little bit is salt and six gun on my chicken wings and put it aside for 10 to 15 minutes. 
On bowl I poured 1/2 cup BBQ,1/2tomato sauce, 1tablespoon of Worcestershire sauce and 3 to 4tables of brown sugar
Marinate for 2 hours
For 180

Source: Jay Jay

Chicken strips:
Cut you chicken breast into strips. Mix with your favourite spices ( I used mixed spice and black pepper). Pour in heated little oil. Fry for few minutes.

Rice:
Cook your rice and add spice for rice. Add your robot peppers when the rice is almost done (for your pappers to just steam and to remain crispy). Add your margarine or cooking oil.

Then add your chicken strips to your cooked rice. You can have them with your favourite sauce. (I prefer the “vere peri” hot or mild sauce)

Source: Sarah Monakhisi

Marinate:
Olive oil
Crashed Garlic
Mixed herbs (dry)
Bbq Six gun grill sauce

Source: Charmaine Nhlanhla Monareng Xulu

INGREDIENTS FOR THE DOUGH
6 cups of flour
125g butter
2large eggs
5tablespoon sugar
1teaspoon salt
Half a seed nutmeg
1tin milk
1teaspoon baking powder

PROCEDURE
Sieve ur flour,mix in the butter properly,add sugar,salt,nutmeg and mix well.make a hole and pure in ur milk and egg den mix together.. My milk wasn’t enough so I added little water to it..so ur dough is ready.

INGREDIENTS FOR THE FILLING

1round onion
5irish potatoes
1green pepe
2very big carrots
Groundnut oil
Salt
Maggi
Curry
Chicken
Cornflour
Water

PROCEDURE

after boiling ur chicken,u cut in pieces.. Cut ur vegetables, cut the Irish in pieces too and start with frying it,add ur carrot,green pepe,etc wen fried a bit,u pour in ur meat and stire. Allow to boil a bit den sprinkle ur cornflour for thickness. It’s ready,don’t allow ur carrot to b too softened.

Source: Grace Onyechere

Chicken Spice n Paprika,
Chutney, 
Mayonnaise,
Tomato Sauce oven bake180°

Source: Duduzile Maphanga

1kg chicken pieces
1/2cup selfraising flour
3Tblsp Six Gun spice
2eggs,beaten
Oil for deep frying

Method:pre-boil chicken pieces
Set aside
Mix flour&six gun spice,set aside
Heat oil in a pan enough for deep frying at medium high heat
Then deep chicken in beaten egg,then roll in flour mixture
Then deep fry until golden&crispy
Enjoy😘😘
#Tip:for a spicy flavor u can add paprika to the flour mixture.

Source: Cooking with Tanya

Six gun spice
Tomato sauce
Mayonnaise
Worcester sauce
Little oil

Method:marinate chicken drumsticks,wings&potatoe wedges for 30minutes
Then grill.

Source: Cooking with Tanya