Chicken! Chicken! Chicken!
That word alone has become so booorrrrinnnng in the kasi ─ like hayi man, can’t we eat something else for once? Until you remember…chicken is the real kasi MVP!
It’s the meat that made you feel rich on month-end Fridays. The meat you had to stand in a queue for at that corner shop selling flame-grilled ¼ chickens and pap. The same one you find steaming in big pots at family functions. And even though it feels like we’ve had it in million ways ─ grilled, curried, crumbled, braaied, or stew’d ─ chicken keeps coming back, tasting even better when cooked right.
But this bird isn’t just for vibes ─ its packed with nutrition too. Chicken is high in protein (great for those gym boys and girls trying to gain muscle), low in fat if you remove the skin, and full of B vitamins and iron. It helps boost your immune system and gives you that energy to push even on a slow kasi Monday. It’s affordable. It’s flexible. It’s home.
And one woman who’s making chicken taste like it’s straight out of a gourmet heaven?
That’s none other than the phenomenal Chef Thabitha Mogale, Founder, Managing Director, and Executive Chef at Gourmet Arch, a catering company based in Burgersfort, Limpopo which she founded three years ago.
She is a creative chef with over eight years of catering experience and five years in food blogging. She excels in everything from intricate recipe development and presentation to preparing meats, seafood, and signature sauces.
Where flavour meets soul
For Chef Thabitha, chicken is anything but boring. It’s a canvas for memories, innovation, and flavour explosions.
“I believe the secret to unforgettable chicken lies in two key areas: depth of flavour and perfecting the cooking process. If those are done right, chicken goes from ordinary to legendary.”
She doesn’t just create meals ─ she engineers the flavour journey. When developing chicken dishes on the curated menus she designs for events and special occasions, she starts by imagining the taste profile first: bold spice, lemon-herb softness, or smoky BBQ drama. From there, she chooses the perfect cut to carry that flavour and the best cooking method to honour it.
“Flavour is my number one. The texture, cut, cooking method ─ they all work together to support that.”
But don’t think she only uses fancy cuts. Chef Thabitha is also a champion of the underrated chicken oyster ─ two tiny, juicy pieces near the backbone of the chicken. She pan-sears them golden, deglazes with wine or stock, adds thyme, rosemary, butter…and boom: chef’s kiss.
Chicken lessons for home cooks
One thing she’s passionate about is helping people at home get chicken right. And that means avoiding the common pitfalls:
“The number one mistake? Overcooking, especially breasts. That’s where people lose the flavour and juiciness.”
Her pro tip?
- Use a thermometer to get it just right. Juicy, tender, never dry.
- And brine it! Just a quick soak in salted water adds moisture and flavour deep into the meat.
“Even a 30-minute brine will change your game.”
Molotwadi’s hardbody chicken potjie: A dish with soul
And then, there’s her signature dish ─ one that speaks of home, family and love.
“It’s called Molotwadi’s hardbody chicken potjie ─ a tribute to my mother, Sundays growing up were filled with that smell.”
She takes the method her mom used and elevates it with brining, fresh herbs, and traditional South African spices like coriander, cumin and paprika. It’s cooked in a cast iron pot, slowly, with care ─ until it becomes a story you can taste.
Food tips for kasi home cooks
- Don’t fear the brine!
Mix 1 tablespoon of salt per 1 cup of water. Brine for at least 30 minutes for juicy, seasoned chicken that never dries. - Cook with a thermometer if you can
Chicken breast: 74 . Thighs and drumsticks: up to 85℃. Take it off the heat and rest before serving. - Build your flavour from the ground up
Use herbs, aromatics like garlic and onion, and don’t be shy with spice blends. Every layer adds soul.
- Cook with love ─ and memory
Whether you are cooking for one or ten, every chicken dish can carry a story. Let it tell yours.