Ingredients:

Peri Peri Chicken

2 tablespoons olive oil
3 chicken breasts (skinned and boned) sliced into strips
2 teaspoons ground cumin
1/2 teaspoon ground cloves
1 teaspoon paprika
1 bay leaf
Salt & pepper and peri peri spice to taste
2 onions, chopped
2 cloves garlic, crushed
1 teaspoon tomato paste
1/2 cup 2006 Sebeka Shiraz - Pinotage "Cape Blend"

Corn Cakes

2 cups water
1 teaspoon salt
2 cups corn meal

Directions:

Peri Peri Chicken

In a large skillet, heat olive oil and fry chicken in seasonings till browned. Add onion and garlic, and fry for five minutes. Add wine and tomato paste and simmer gently until chicken is tender. Season to taste.

Corn Cakes

Boil water and salt, then gradually add corn meal, whisking while adding to avoid lumps. Cook until meal reaches a "porridgy" texture. Remove from pot and spread onto a baking sheet, sprayed with a non stick srpay. Bake in a pre heated oven at 350 degress until firmly set (approximately 20 minutes). Using a cookie cutter, cut out two shapes of your choice per person.

To assemble

Place one corn cake on plate, and cover with chicken pixture, allowing it to spill over sides. Place other corn cake on top at an angle.