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Braaied spatchcock chicken with spekboom salsa


Braaied chicken

Ingredients 16
Servings 4-6
Time 30 min

Ingredients

  • 1
    whole chicken
  • 60
    ml
    salt
  • 60
    ml
    sugar
  • 2
    bay leaves
  • 4
    garlic cloves, bruised
  • 2
    onions, quartered
  • 750
    ml
    water
  • 10
    ml
    freshly ground pepper
  • 15
    ml
    chicken spice mix
  • 30
    ml
    coriander seeds, toasted and ground
  • 15
    ml
    cumin seeds, toasted and ground
  • 5
    ml
    sea salt
  • 1-2
    red chillies, chopped
  • handful each of fresh parsley and coriander, chopped
  • 60
    ml
    spekboom leaves or the juice and grated zest of 1 lemon
  • 80
    ml
    olive oil
 

Method

35-40 min
 

Chicken

1. Using kitchen scissors, remove the backbone of the chicken. Turn the chicken over (breast upward) and press down with the heel of your hand to break the breast bone.

2. Put the salt, sugar, bay leaves, garlic and onions in a large glass bowl or nonmetal marinating dish. Add the water and stir until the salt has dissolved. Put the chicken in the brine – if the chicken isn’t completely covered, add more water to the brine. Put in the fridge for 2 hours or overnight.

3. Prepare a fire with enough coals to braai the chicken. Put a stand in the coals and keep a folding braai grid handy. Remove the chicken from the brine and pat dry with paper towels.

4. Season the chicken with the pepper and spice. Put in the grid and braai over medium coals for 35-40 minutes until golden brown and done.

Spekboom salsa

5. Mix the ingredients well.

6. As soon as the chicken is done, remove from the fire. Cut into portions and serve with the salsa.

 

Read more on: braai
 

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Pasta e Piselli

2020-02-21 10:48
 
 
 
 
 
 
 
 
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