CHICKEN IN A BAG WITH POTATOES

Let’s braai, people!

Place the chicken in the marinade in a ziplock bag while you’re still home for added convenience for Saturday night’s braai.

Ingredients

(serves 4)

8 pieces of chicken (we used thighs and drumsticks)

4 medium potatoes, washed 1 tablespoon butter lemon wedges and sour cream to serve

FOR THE MARINADE

2 tablespoons cajun spice mixture 2 tablespoons olive oil

1 teaspoon salt, dissolved in ¼ cup of boiling water, then cooled

2 cloves garlic, crushed

3 thyme twigs

1 tablespoon worcester sauce

Here’s how

1Mix together all the marinade ingredients in a large ziplock bag. Place the chicken in the marinade and gently massage it. Carefully squeeze all the air from the bag and seal it. Refrigerate until needed.

2 Prick the potatoes all over with a fork, spread them with butter, season with salt and pepper to taste and carefully cover each potato in a double layer of foil with the shiny side facing inwards.

3 Allow the chicken to reach room temperature. Drain most of the marinade and pat the the chicken dry . Braai over medium coals until golden brown and cooked through.

4At the same time, arrange the potatoes in a bed of hot coals. The potatoes should be turned regularly, and keep a close eye on them – they’re ready when the skin is crispy on the outside while the inside is nice and tender.

6 Serve the chicken with the lemon wedges. Once the potatoes are tender, cut them open and serve with a spoonful of sour cream.

Drive & Camp says Pickled beetroot salad is delicious as a side dish with this meal.