African spatch­cock chicken with cher­moula paste

YOU Best Recipes: Braai - - Contents -

1 chicken, cut open along the back­bone and flat­tened (see tip above) salt and pep­per

45 ml (3 T) olive oil 250 ml (1 c) cher­moula paste, bought or home­made (see recipe right) chopped red onion, pars­ley and roasted le­mon or lime wedges to gar­nish

1 Sea­son the chicken with salt and pep­per.

2 Mix the olive oil with the cher­moula paste and rub over the skin of the chicken. Cover and mar­i­nate for 4 hours or overnight.

3 Braai for 40-50 min­utes over mod­er­ate coals un­til the juices run clear when the chicken is pierced at the thigh. Brush from time to time with the cher­moula mix­ture.

4 Gar­nish with chopped red onion, pars­ley and roasted le­mon or lime wedges.

SERVES4 Prepa­ra­tion

10 min Mar­i­nat­ing 4 hours or overnight Cook­ing 40-50 min

2

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