You South Africa – 29 August 2019

Braaiit,roastit,spice

it up!Thisweekwe

bring you proudly

South African chicken

recipes, with flavours

unique to our

belovedcountry

Braai it roast it spice

Chicken the Mzansi way

RECIPES & STYLING:

ESTHER MALAN

PICTURES: JACQUES

STANDER

SPEKBOOMSALSA

30ml(2T)corianderseeds,

toastedandground

15ml(1T)cuminseeds,

toastedandground

5ml(1t)seasalt

1-2redchillies,chopped

handfuleachoffresh

parsleyandcoriander,

chopped

60ml(¼c)spekboom

leavesorthejuiceand

gratedzestof1 lemon

80ml (¹⁄₃c) olive oil

1 Chicken Using kitchen

scissors, remove the

backbone of the chick-

en. 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 chick-

en 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.

5 Spekboom salsa Mix

the ingredients well.

6 As soon as the chicken

is done, remove from

the fire. Cut into por-

tions and serve with the

salsa.

BRAAIED SPATCHCOCK CHICKEN WITH SPEKBOOM SALSA

Spekboom (or elephant bush or pork bush) is an

indigenous succulent found all over SA. Its fleshy

leaves are nutritious witha citrusyflavour.

SERVES 4-6

MARINATING: 2 HOURS

OR OVERNIGHT

PREPARATION: 30 MIN

COOKING: 35-40 MIN

CHICKEN

1 wholechicken

60ml (¼c) salt

60ml(¼c)sugar

2 bayleaves

4 garliccloves,bruised

2 onions,quartered

750ml(3c)water

10ml(2t)freshlyground

pepper

15ml (1T) chicken spice

mix

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