|salad leaves — to serve|
|full fat plain yoghurt — to serve|
|15 ml||salt and freshly ground back pepper|
|15 ml||brown sugar|
|5 ml||garlic powder|
|5 ml||cayenne pepper|
|80 ml||rooibos tea — leaves|
|3 cm||ginger — sliced|
Preheat oven to 200°C.
For the dry rub:
Put all the ingredients together in a bowl and mix well.
Spatchcock the chicken (place the chicken breast-side down and cut out the backbone; turn over and press down to open the bird) and massage with the dry rub, then drizzle the oil over and continue to massage.
For the smoking mix:
Double-line the inside of a wok with foil.
Mix the ingredients and put in the wok.
Put a cake rack over the ingredients and put the chicken over the rack. Put on the stove over medium heat. Once it starts smoking, cover the wok and reduce the oven heat to low for 30 minutes.
Remove chicken from the rack and put it over a roasting pan. Roast for 20 minutes or until done.
Serve with salad and plain yoghurt.