CHICKEN DUST WITH PAP
SERVES 4-6 PREPARATION: 15 MIN MARINATING: 1 HOUR BRAAIING: 40 MIN COOKING: 25 MIN RESTING: 10 MIN 1 whole chicken RUB 5ml (1t) cumin seeds, toasted 15ml (1T) coriander seeds, toasted 6 garlic cloves, crushed 2 chillies, chopped 10ml (2t) sea salt flakes or 5ml (1t) fine salt 2,5ml (½t) each mustard powder, cayenne pepper and chilli powder 15ml (1T) light brown
sugar 15ml (1T) brown vinegar PAP 500ml (2c) maize meal 500ml (2c) water 500ml (2c) boiling water 2,5ml (½t) salt 15ml (1T) butter (optional) TO SERVE 250ml (1c) chakalaka 1 Cut out the backbone of the chicken, open it up and flatten by pushing with the heel of your hand. Transfer to a marinating dish.
2 RUB Mix all the ingredients and rub all over the chicken. Cover and marinate for at least an hour.
3 Slowly braai high over moderate coals for about 40 minutes until done – turn the grid often to ensure the meat cooks evenly. Remove from the heat and set aside to rest for 10 minutes. Cut into pieces to your liking.
4 PAP Mix the maize meal and water to form a paste. Pour the boiling water into a saucepan and add the paste. Stir well and bring to the boil, stirring occasionally to keep it from catching.
5 Simmer the pap for 20 minutes or until stiff. Season with the salt and add the butter (if using). 6 TO SERVE Serve the chicken with the pap and chakalaka.