4 servings
Prep: 35 mins,
Cooking: 1 hr
It’s braai season, and this chicken is even more tastier on a kettle braai than in the oven.
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Ingredients (13)
125 ml | ricotta cheese |
1 | sun-dried tomatoes — in olive oil, drained and chopped |
10 | olives — black, chopped |
sea salt and freshly ground black pepper |
Salsa verde:
125 ml | fresh coriander |
125 ml | fresh parsley |
125 ml | fresh mint |
30 ml | capers |
2 | anchovy fillets |
2 cloves | garlic — cloves, chopped |
15 ml | lemon juice |
1/2 | red onion — chopped |
freshly ground black pepper — to taste |
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