Braaied spatchcock chicken with spekboom salsa

Prep: 30 mins, Cooking: 40 mins
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Spekboom (or elephant bush or pork bush) is an indigenous succulent found all over SA. Its fleshy leaves are nutritious with a citrusy flavour.

By Food24 January 28 2020
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Ingredients (17)

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

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