African spatch­cock chicken with cher­moula paste and chick­pea braise


YOU Best Recipes: Braai - - Contents -


1 chicken, cut open along the back­bone

and flat­tened saltand­pep­per

45 ml (3 T) olive oil

250 ml (1 c) cher­moula paste, bought or

homemade (see recipe right) chopped red onion, ex­tra pars­ley and

roasted lemon or lime to gar­nish chick­pea braise to serve (recipe be­low)

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 the roasted lemon or lime and serve with chick­pea braise.


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


125 ml (½ c) chopped fresh co­rian­der 125 ml (½ c) chopped fresh pars­ley 4 gar­lic cloves, chopped 30 ml (2 T) grape vine­gar 30 ml (2 T) lemon juice 2 ml (½ t) ground cumin 2 ml (½ t) chilli pow­der 7 ml (1½ t) pa­prika salt 1 Process all the in­gre­di­ents in a food pro­ces­sor un­til smooth. 2 Store in the fridge – it will keep well for a week.


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