Chicken Tagine with Apricots and Roasted Almonds

 Bab17Small

Serves 4-6

10 pieces of free-range chicken, preferably thighs
3 Tbsp butter
Glug of extra virgin olive oil
1 large onion, diced
1 clove garlic, chopped
20g tagine spice (see recipe below)
40g honey
80g dried, soft Turkish apricots
80g pitted dates
2 medium red-skinned sweet potatoes / yams, cut into large chunks
500ml chicken stock
50g tomato paste
1 lemon, juice only
100g flaked almonds, roasted

For the tagine spice mix:

2 tsp ginger powder
2 tsp turmeric
2 tsp paprika
1 tsp black pepper
1 tsp cinnamon
1 tsp coriander powder

Method:
1. Preheat oven to 180°C. Heat butter and oil in a large frying pan and brown chicken pieces on all sides. Remove the chicken pieces from the pan and set aside.
2. Add the onions and garlic to the pan, cook until lightly coloured. Add in the tagine spice and fry for a couple of minutes.
3. Add the honey, apricots and dates and cook for a further couple of minutes.
4. Pour in the chicken stock, tomato paste and lemon juice. Bring to a boil, season to taste.
5. Place chicken and sweet potatoes into a suitable ovenware dish and cover with the sauce. Cover with a lid and place into a preheated oven and cook for 1 hour until sweet potatoes are soft.
6. Remove from the oven and finish with the roasted almonds. Serve on jasmine rice.

Serve with Vondeling Babiana 2017.

If you’re an admirer of fine wines and an appreciator of good food, then you don’t want to miss out on the opportunity to join Vondeling for their Harvest Table on the farm in the heart of Paardeberg. On Saturday 9 March Vondeling will be collaborating with the chef’s team from Food Fanatics in what promises to be a delectable feast, celebrating the crop of this year’s harvest, at their annual communal table luncheon.

4

Beat the heat this February with this easy and delicious prawn and papaya salad and wash it down with a glass of dry rosé.

1

Wednesday, 13 February 2019 07:36

In Full Flight! 2019 Vintage 

Greetings, Vondelingers

Due to bucket loads of sunshine, the 2019 vintage here at Vondeling is well under way. Some very nice Chardonnay was picked to begin with, followed by Sauvignon Blanc from vines planted in 1981 and 1983, giving some tremendously juicy and sumptuous flavours.

Friday, 18 January 2019 10:18

Paardeberg Country Wine Tasting Experience

Happy New Year, Vondelingers

I hope you had a great festive season and got some juicy Christmas presents. We are now preparing for harvest and the grapes are looking reasonable. We will probably pick Chardonnay for the Rurale, our sparkling Methode Ancestral, next week. Already this January we have bottled 2018 Chardonnay and we will be bottling 2017 Bowwood and 2017 Philosophie on January 30th. So its all systems go.

Riki joined the Vondeling team in June 2015, lending a helping hand in more areas than just the tasting room and now manages the Vondeling Wine Club. She studied Cellar Management and Viticulture at Elsenburg and although she loves the inside of a cellar, she prefers the inside of the tasting room. “I love people. And I love sharing my knowledge of the journey from the vine to wine with visitors”, says Riki. When not behind the tasting room counter or sending wine to loyal Vondeling fans, you will find Riki listening to her diverse collection of music, spending time with friends and family, or being outside with camera in hand.

Riki

Thursday, 18 October 2018 06:38

"Vondeling Walks Away with Pinotage Trophy"

Hello there, Vondelingers!

Spring is in full flow here and everything is exploding all over the place, especially the vineyards. And if you are unlucky enough to be susceptible to hay fever, then sneezing and spluttering becomes a common occurrence. My youngest child also turned 20 on October 1st, which I have secretly found alarming! Where does all the time go?

Oct Newsletter Pic 1

Vineyards have always intrigued Emile. Growing up in the Northern suburbs, Emile and his brother took it upon themselves to visit as many wine farms as possible. This vinous education saw him in good stead, and a passion was ignited to learn more about what makes wines from diverse regions taste so comparatively different. Emile married his wife, Hilani, in our St.Clement’s chapel and their first pink foot, little Anna, made her appearance earlier this year. The trio lives happily on the farm with their two brown border collies.

Emile Blog Photo

Q:

What has been the highlight of your career in die wine industry so far?

A:        Being able to travel and drink exceptional wine will always be one of the best things about being in this industry. Road tripping down the East coast of Australia was one to remember. I love that you ask “so far” …
   

Q: 

How long have you been working at Vondeling, and what do you love most about the brand?

A:                  I have been winemaker since December 2011, so almost 7 years. There are various aspects I love about working for Vondeling. I think that being such a tightly-knit team and being able to be involved in almost everything that makes a wine farm tick is what makes us great. Being part of it and making awesome wine is what I love.
   

Q: 

With which cultivar do you enjoy working the most and why?

A:             There are not many grapes I don’t like working with. I love receiving cool, green-glowing Sauvignon Blanc grapes very early in the morning during harvest. The smell as it comes arrives and the aromatics as it goes through the stages of fermentation are simply amazing.
   

Q:    

If you could have dinner with any winemaker, who will it be and where would you take them for dinner or what will you cook?

A:      I often braai with my winemaker friends and I am content with that. Nothing beats a “skaap tjoppie” (lamb chop) on the fire and a local Chenin in my glass.
   

Q:

What is the biggest challenge the South African wine industry is facing currently?

A:              Making world class is relatively easy and South Africa proved that we can do this and beat many other countries on quality. The challenge is selling it to the world at the prices it deserves and being sustainable in growing global awareness.
   

Q:

Which varietal, do you think, will South Africa become best known for in five years from now?

A: Pinotage and Chenin Blanc will always form part of our heritage and future.
   

Q:

What do you enjoy most about living on Vondeling?

A:      Zero traffic and being able to walk home for lunch and have a dip in my pool or spend some time with Anna is pretty neat. Obviously, it is jaw-droppingly beautiful and tranquil too.

 

Thursday, 11 October 2018 08:02

Vondeling Awards Selection

 Awards Box

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We've put together a selection of award-winning Vondeling Wines at a special price for our valued Wine Club members ONLY!

OPENING HOURS

Wine Tasting: Monday to Friday, 10:00 to 17:00
Weekends and Public Holidays by appointment (for groups larger than 8)
Office Hours: Monday to Friday, 08:00 to 17:00

Contact Us

Telephone: +27 (0)21 869 8595
Email:info@vondelingwines.co.za

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