This recipe for sweet shredded chicken, inspired by Ndoyiya, Nelson Mandela’s cook, blends the richness of South African flavors with the spicy aroma of Indian biryani. It reflects the union of cultures, just like Mandela’s legacy, and can be adapted to your tastes to achieve a perfect balance of sweet, savory, and spicy.

Ingredients

For the Sweet Shredded Chicken:

• 1 kg of chicken thighs (or chicken breasts)
• 2 onions, finely chopped
• 3 garlic cloves, minced
• 1 piece of fresh ginger (about 5 cm), grated
• 2 tablespoons of honey or brown sugar
• 1 tablespoon of soy sauce
• 1 tablespoon of balsamic vinegar
• 1 teaspoon of cinnamon (or "ushe" in Zulu, meaning "aroma")
• 1 teaspoon of turmeric (or "ubuchuma")
• 1 teaspoon of cumin (or "ukolweni")
• 1 tablespoon of sweet paprika
• Usawoti (salt) and umphunga (pepper) to taste
• 2 tablespoons of olive oil (or "amahlamvu" in Zulu for oil)

For the Biryani Rice:

• 2 cups of basmati rice
• 4 cups of water
• 1 medium onion, chopped
• 1 stick of cinnamon ("ushe" in Zulu)
• 3-4 cloves
• 3 cardamoms (or "amaqatha" in Zulu)
• 1 bay leaf
• 1 tablespoon of turmeric ("ubuchuma")
• 1 teaspoon of cumin ("ukolweni")
• 2 tablespoons of oil or ghee (clarified butter) ("amahlamvu")
• Usawoti (salt) to taste
• A few sprigs of fresh cilantro ("ikholakazi") for garnish

Instructions

1. Preparing the Sweet Shredded Chicken:

1. Heat the oil ("amahlamvu") in a large pan or Dutch oven. Add the onions, garlic, and ginger, and sauté until golden and fragrant, or "khazimulisa" in Zulu (meaning "roast" or "cook").
2. Add the chicken and brown it lightly on both sides.
3. Add the honey (or brown sugar), soy sauce, balsamic vinegar, cinnamon ("ushe"), turmeric ("ubuchuma"), cumin ("ukolweni"), and paprika. Mix well to coat the chicken with these sweet and spicy flavors.
4. Cover and simmer on low heat for about 30-40 minutes, until the chicken is fully cooked and tender.
5. Remove the chicken and shred it with two forks. Return it to the pan with the cooking juices and mix well to coat the chicken with the sweet-spicy mixture.

2. Preparing the Biryani Rice:

1. Heat the oil or ghee ("amahlamvu") in a large pot. Add the onion and fry until golden.
2. Add the whole spices (cinnamon, cloves, cardamom, and bay leaf) and sauté for a minute to release their aromas.
3. Add the basmati rice, turmeric ("ubuchuma"), cumin ("ukolweni"), and salt ("usawoti"). Mix well to coat the rice with the spices.
4. Add the water and bring to a boil. Reduce the heat, cover, and simmer for about 15-20 minutes, until the rice is cooked and the water is absorbed.

3. Assembly:

1. Serve the biryani rice on plates. Top with the sweet shredded chicken.
2. Garnish with fresh cilantro ("ikholakazi") and serve hot.

Notes:

• You can adjust the level of sweetness to your liking by adding more or less honey.
• If you prefer a bit of spice, you can add some red chili or chili powder to the chicken marinade.
• This recipe, inspired by the traditional dishes loved by Nelson Mandela and prepared by Ndoyiya, represents the harmony of South African and Indian flavors. It is a tribute to camaraderie and unity, two deeply cherished values of Mandela.