Spicy chicken with olives
1 pouch (200 ml) sun-dried
tomato pesto
250 ml (1 c) each fullcream yoghurt and good quality mayonnaise 8 chicken pieces (thighs
and drumsticks) salt and pepper
SERVES 4-6 Preparation
15 min Marinating
1 hour Braaiing
45 min Cooking
10 min (sauce)
500 g penne noodles,
cooked handful of black olives,
pitted
80 ml (¹⁄₃ c) grated
pecorino cheese fresh basil and pistachio
nuts to garnish (optional)
1 Mix the pesto with two thirds of the yoghurt and a third of the mayonnaise.
2 Make 2-3 slits in the thick part of each chicken piece and season with salt and pepper.
3 Rub most of the pesto mixture onto the chicken and into the slits. Marinate for an hour. Reserve the leftover pesto mixture.
4 Braai high over moderate coals for about 45 minutes or until the chicken is tender and done. Turn often.
5 Meanwhile add the rest of the yoghurt and mayonnaise to the leftover pesto mixture and simmer in a small pot. Stir the sauce through the cooked penne and add the olives.
6 Top with the pecorino cheese and garnish with basil and pistachio nuts, if using. Serve with the chicken.