Aniseed spatch­cock chicken

YOU Best Recipes: Braai - - Contents -


30-45 ml (2-3 T) aniseed or fen­nel seeds

10 ml (2 t) pa­prika

2 ml (½ t) cayenne pep­per

60-80 ml (¼-¹⁄₃ c) chopped fresh co­rian­der juice and zest of 3 lemons

2 small onions, finely chopped

5 cm fresh ginger, grated

4 gar­lic cloves, crushed

250 ml (1 c) olive oil salt and freshly ground pep­per


1 large chicken or 2 spring chick­ens, cut open along the

back­bone(s) and flat­tened

SERVES4 Prepa­ra­tion

15 min Mar­i­nat­ing Overnight Braaiing 45-60 min

1 Mari­nade Mix all the in­gre­di­ents.

2 Chicken Pour the mari­nade over the chicken and mar­i­nate overnight in the fridge.

3 Bring the chicken to room tem­per­a­ture. Use ke­bab skew­ers to se­cure the legs so that the top of the thighs are rest­ing against the body and the wings are tucked against the breast (see pic­ture left).

4 Braai over mod­er­ately hot coals (turn of­ten and brush with mari­nade) for 45-60 min­utes or un­til done and golden brown.


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