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Sticky chicken for the braai

Recipe from: 12 November 2010
Preparation time: 10 mins
Cooking time: 45 mins
 
A simple orange and cumin infused basting add zing to chicken drumsticks.
 
 
 

Ingredients

 
  • 1
    packet of chicken drumsticks
  • 1
    packet of chicken wings
  • 250
    ml
    heinz tomato sauce
  • 125
    ml
    worcestershire sauce
  • Juice and grated rind of 2 oranges
  • 125
    ml
    honey
  • 2
    ml
    ground cumin seeds
  • Freshly ground black pepper
Servings: Change Serving
 
 

Method

 
For the chicken:

Par boil the chicken in vegetable stock.

For the basting:

Combine the basting ingredients together. Mix the chicken and 3/4 of the basting sauce, reserve the rest for basting while braaing.

Braai until chicken is cooked through completely, sticky and slightly charred - basting all the while.

You can roast the chicken in a 200 degree preheated oven for +- 30 minutes.

For the steamed veggies:

Add all the above ingredients onto a large piece of foil and fold into a tightly secured parcel. Place over the hot fire for +- 10 - 15 minutes or until al dente.

Reprinted with permission of Bits of Carey.
To visit Bits of Carey's blog, click here.

 

Read more on: steam  |  poultry  |  grill
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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