First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

Lockdown Recipe of the Day: Chicken & Chickpea Curry



Lockdown Recipe of the Day: Chicken & Chickpea Curry

Chicken & Chickpea Curry. (Photo: Tony Jackman)

Chickpeas and chicken go beautifully together and both suit exotic spicing, whether Asian or north African. This dish, cooked in a tagine, sits somewhere between Morrocan and Indian cuisines.


4 to 6 chicken thighs, trimmed of fat

1 x 400g can chickpeas, including the brine

2 garlic cloves, chopped

1 large onion, chopped

2 Tbs ghee (clarified butter)

1 piece cassia bark (also known at the Cape as ‘stick cinnamon’)

6 cardamom pods

2 bay leaves

2 tsp ground turmeric

1 tsp sugar

2 tsp ground cumin

3 cm piece ginger, peeled and grated (or 1 tsp ground ginger)

1 Tbs masala

115 g tomato paste

1 x 400 g can chopped tomatoes

Juice of 1 lemon

Salt and pepper

Coriander, for garnish

4 or 5 bok choy leaves, shredded


Sauté onions and garlic in ghee with bay leaf, cassia stick and cardamom pods until the onions are golden brown. Add grated ginger, salt, pepper and other spices, including 1 tsp of the ground turmeric. Stir in the tomato paste and sugar and braise, stirring, for 2 minutes. Add chicken and brown on all sides. Add the chickpeas and their brine and the chopped tomatoes and masala, and stir. Sprinkle another tsp of ground turmeric, a little salt and a drizzle of olive oil on the skin of the chicken thighs and leave the thighs exposed at the top of the cooking broth. Cover and simmer on a low heat or in a 180 degreeC oven for 40 to 50 minutes; after the first 20 minutes, remove the lid and continue cooking. Sprinkle chopped coriander leaves over just before serving. Serve with wilted bok choy and couscous. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your Lockdown Recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

Thank God It’s Food is sponsored by Pick n Pay.


Please peer review 3 community comments before your comment can be posted