Sosaties
The marinade
- 2 medium onions, cut into fine rings
- oil (for frying)
- 2 tablespoons coriander seeds, crushed
- 5 bay leaves or 12 lemon leaves, bruised
- 1 teaspoon ground cinnamon
- 1 tablespoon curry powder, mild
- 1 teaspoon ground ginger or 1 tablespoon grated fresh ginger, heaped
- 1 teaspoon ground allspice
- 6 tablespoons brown sugar
- 1 tablespoon cornflour
- 2 teaspoons salt
- 3/4 cup white vinegar (grape or wine vinegar)
- 1/2 cup dry red wine, good quality
- 1 tablespoon apricot jam, fine
- 4 garlic cloves, crushed and chopped
- 1/2 cup milk
- 1/2 cup water (may not be needed)
- 3 -4 lbs mutton leg
- 1 1/2 lbs medium fat pork
- 12 -20 dried apricots, good quality
- 6 small onions, such as pearl onions about the size of a small plum, peeled and each onion cut crosswise into 2-3 th
- 12 -16 wooden skewers
- Cut the meat off the leg of lamb, and cut into bite-sized chunks, not too small. Do the same with the pork. The pork should have fat on it, and the best ratio of lamb to pork is about 2 - 1. (If you dislike pork, leave it out).
- The number of apricots, onions and skewers given could vary, as it will depend on how much meat you cut off.
- Using the ingredients for the MARINADE, fry the onion rings in oil until light brown. Stir.
- While that fries, mix all the dry ingredients in a bowl: the crushed coriander, all the spices, the brown sugar, the cornflour and the salt.
- When the onions are light brown, stir in the mixed dry ingredients, and fry for a minute or so to release the flavours. Add a tiny bit of oil extra, if necessary, but don't burn the spices.
- Turn heat lower, and add the vinegar, wine, apricot jam, and garlic to taste.
- Stir well and simmer slowly until thickened.
- Now taste carefully: the sauce should neither be too acidic or too sweet, just spicy and tangy. Adjust by adding either a little more vinegar or lemon juice, or more sugar.
- Cool the sauce, and stir in the milk. It must coat the back of a spoon. If it'is too thick, add a little water and stir well.
- The meats: the meats should be strung on the skewers, alternating the different ingredients, with about 2 apricot halves and 2 onion rings per skewer. The lamb chunks should predominate.
- Pack the meat into a container(not metal) and cover everylayer with the sauce.
- Turn the sosaties in the sauce about once a day, and make sure the sauce coats the meat well.
- Cover and keep in fridge for 2 - 3 days before use. The sosaties will improve with time and can be kept up to 5 days in the sauce
Beer Can Chicken 1
Ingredients:
4 chicken breasts
3 lemons
1 medium onion -- chopped
1 can beer
8 tbsp soy sauce
1 garlic clove -- mashed or chopped
Instructions:
Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade.
In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic.
Drain the lemon juice from above into this mixture.
Put the chicken in the marinade, cover and refrigerate for 3 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade.
Cook on the braai, re- dip the pieces in the marinade, when cooking/ turning.
Or
4 chicken breasts
3 lemons
1 medium onion -- chopped
1 can beer
8 tbsp soy sauce
1 garlic clove -- mashed or chopped
Instructions:
Squeeze the juice of the lemons over the chicken and let stand while preparing the rest of the marinade.
In a large bowl, combine the beer, soy sauce, chopped onion and chopped garlic.
Drain the lemon juice from above into this mixture.
Put the chicken in the marinade, cover and refrigerate for 3 hours minimum. It's better to marinate overnight. Make sure chicken is covered by marinade.
Cook on the braai, re- dip the pieces in the marinade, when cooking/ turning.
Or
- Place a couple of handfuls of pecan wood chips into water, to soak.
- Rub the chicken with olive oil and season with salt and pepper or alternatively, a rub of your choice.
- Clean the exterior of the beer can thoroughly under water. Open the can of beer and drink/pour away half of the liquid.
- Put the can into the original poultry roaster and place the chicken over the beer can.
- Roast the chicken over an indirect medium heat for approximately 1 ½ hours, or until the juices run clear. Add a handful of drained woodchips directly onto the coals at the beginning of cooking and half way through.
Beer Can Chicken 2
Ingredients:
Ingredients:
Method:
- For The Rub:
- 1 tsp dry mustard
- 1 tsp granulated onion
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp granulated garlic
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 1 whole chicken, 4 to 5 pounds
- 2 tsp vegetable oil
- 1 can (16 ounces) beer
Ingredients:
- For The Rub:
- 1 tsp dry mustard
- 1 tsp granulated onion
- 1 tsp paprika
- 1 tsp kosher salt
- ½ tsp granulated garlic
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp freshly ground black pepper
- 1 whole chicken, 4 to 5 pounds
- 2 tsp vegetable oil
- 1 can (16 ounces) beer (tall boy)
Method:
- To make the rub: In a small bowl combine the rub ingredients.
- Remove and discard the neck, giblets, and any excess fat from the chicken. Rinse the chicken, inside and out, under cold water and pat dry with paper towels. Lightly spray or brush all over with the vegetable oil and season, inside and out, with the rub.
- Open the beer can and pour off half of the beer. Set the half-full can on a flat surface and slide the chicken over the top so the can fits inside the cavity. Transfer the bird to the braai, keeping the can upright. Carefully balance the bird on its two legs and the can.
- Grill over Indirect Medium heat until the juices run clear and the internal temperature reaches 170ºF in the breast and 180ºF in the thickest part of the thigh, 1 1/4 to 1 1/2 hours. Let the chicken rest for about 10 minutes before lifting it from the can. Discard the beer.
Hot Wings
Ingredients:
Preparation:
Combine all ingredients (except chicken wings) in a small saucepan and let boil for 2 minutes.
Remove from heat, pour into a large bowl and let cool.
Add chicken wings to the marinade and marinate in the refrigerator for 2 hours or more.
Braai over medium heat for 10 to 15 minutes or until cooked through
- 24 chicken wings
- 1 cup pineapple juice
- 2 tablespoons balsamic vinegar
- 2 tablespoons brown sugar
- 4 cloves garlic, minced
- 1 habanero chilli, diced
- 1/2 teaspoon ground allspice
- salt and pepper to taste
Preparation:
Combine all ingredients (except chicken wings) in a small saucepan and let boil for 2 minutes.
Remove from heat, pour into a large bowl and let cool.
Add chicken wings to the marinade and marinate in the refrigerator for 2 hours or more.
Braai over medium heat for 10 to 15 minutes or until cooked through
Bourbon Wings
2 onions - finely chopped
a couple of cloves of crushed garlic
1 cup of bourbon whiskey
course sea salt and cracked black pepper
2 cups of tomato sauce
1/3 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup brown sugar
a splash of Tabasco
Sweat off the onion and garlic, add the bourbon and cook until you're not going to pass out if you had to drink it - in other words, until all the alcohol is cooked out. Combine the boozy onions with the rest of the ingredients, taste and adjust the seasoning if you need to. Pour the sauce over about 20 chicken wings and let them marinate for as long as you can wait. Then place the wings on a grid and braai them on medium hot coals, turning and basting with the sauce as you go along. Make sure you cook them thoroughly - it should take about 20 minutes.
a couple of cloves of crushed garlic
1 cup of bourbon whiskey
course sea salt and cracked black pepper
2 cups of tomato sauce
1/3 cup cider vinegar
1/3 cup Worcestershire sauce
1/2 cup brown sugar
a splash of Tabasco
Sweat off the onion and garlic, add the bourbon and cook until you're not going to pass out if you had to drink it - in other words, until all the alcohol is cooked out. Combine the boozy onions with the rest of the ingredients, taste and adjust the seasoning if you need to. Pour the sauce over about 20 chicken wings and let them marinate for as long as you can wait. Then place the wings on a grid and braai them on medium hot coals, turning and basting with the sauce as you go along. Make sure you cook them thoroughly - it should take about 20 minutes.
Easy Wings
INGREDIENTS
INSTRUCTIONS
- 1 1/2 cups (12 ounces) mild to medium hot sauce
- 1/2 cup buttermilk
- 1/2 teaspoon garlic powder
- 3 pounds chicken wings, separated into 2 pieces and wing tips discarded
- Vegetable oil, for oiling the braai
- 4 tablespoons unsalted butter, melted
INSTRUCTIONS
- Place 1 cup of the hot sauce, the buttermilk, and garlic powder in a large resealable plastic bag and stir to combine. Add the wings and seal the bag, pressing out any excess air. Turn the bag to coat the wings evenly. Let marinate in the refrigerator, turning occasionally, for at least 2 hours or up to 12 hours.
- Heat the braai (about 375°F to 425°F). When the braai is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil. Remove the wings from the marinade, letting any excess drip off, and discard the marinade. Place the wings on the grate in a single layer so they’re not touching (if needed, cook them in batches). Cover the braai and cook, flipping the wings occasionally with tongs, until they’re no longer pink at the bone and the skin is slightly charred in spots, about 25 minutes total.
- When the wings are almost ready, combine the remaining 1/2 cup hot sauce and the melted butter in a large bowl and set aside. Add the cooked wings to the bowl and toss to coat.
Bourbon-Bacon BBQ Chicken
INGREDIENTS
INSTRUCTIONS
- 1/2 cup small-dice bacon (about 3 ounces)
- 1/2 cup finely diced red onion (about 1/2 small onion)
- 2 medium garlic cloves, finely chopped
- 1 cup ketchup
- 1/2 cup cider vinegar
- 1/2 cup packed dark brown sugar
- 1/4 cup Worcestershire sauce
- 3 tablespoons bourbon
- 2 tablespoons dark or robust molasses (not blackstrap)
- 2 teaspoons chili powder
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon ground mustard
- Kosher salt
- Freshly ground black pepper
- 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
- 2 tablespoons vegetable oil
INSTRUCTIONS
- Place the bacon in a small saucepan over medium heat and cook, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a small bowl; set aside. Reduce the heat to medium low, add the onion to the pan, and cook it in the bacon fat, stirring occasionally until softened, about 3 minutes. Add the garlic and cook until fragrant, about 30 to 60 seconds.
- Whisk in the remaining measured ingredients and season with salt and pepper. Stir in the reserved bacon, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce has thickened slightly and holds a line on the back of a wooden spoon when you drag a finger through it, about 25 minutes. Taste and season with salt and pepper as needed. Equally divide the sauce between 2 small bowls and set it aside to cool to room temperature (1 bowl will be for serving, the other for brushing onto the chicken while it cooks on the braai).
- Heat the braai to medium (about 350°F to 450°F). Meanwhile, if you’re using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat them all over with the oil and season with salt and pepper.
- When the braai is ready, place the chicken on it (skin-side down if using skin-on), cover the braai, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
- Flip the chicken again and generously brush the pieces using the bowl of sauce set aside for the chicken. Cover the braai and cook for 5 minutes. Flip and brush the chicken, and then continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and pass the remaining bowl of barbecue sauce on the side
BBC - basic braai chickhen
For the sauce:
INSTRUCTIONS
For the sauce:
- 1 1/2 cups ketchup
- 1/2 cup packed dark brown sugar
- 3 medium garlic cloves, finely chopped
- 3 tablespoons cider vinegar
- 3 tablespoons Worcestershire sauce
- 1 1/2 teaspoons paprika
- 3/4 teaspoon freshly ground black pepper
- 1/4 teaspoon celery salt
- 1/2 cup water
- 3 pounds boneless, skinless chicken breasts or bone-in, skin-on chicken pieces
- 2 tablespoons vegetable oil, plus more for oiling the braai
- Kosher salt
- Freshly ground black pepper
INSTRUCTIONS
For the sauce:
- Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until completely incorporated. Reduce heat to low and gently simmer until flavors have melded and sauce is thickened enough to coat the back of a spoon, about 30 to 40 minutes.
- Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.
- Heat the braai to medium (about 350°F to 450°F) and rub the grill with a towel dipped in oil. Meanwhile, if using chicken breasts (either boneless or bone-in), cut them in half crosswise. Pat the chicken pieces dry with paper towels and place on a baking sheet. Coat chicken pieces on all sides with the measured oil and season with salt and pepper.
- When the braai is ready, place the chicken on the grill (skin-side down if using skin-on), cover the grill, and cook until grill marks appear on the bottom, about 5 minutes. Flip the chicken pieces, cover the grill, and cook until grill marks appear on the second side, about 5 minutes more.
- Reserve 1 cup of the barbeque sauce in a separate bowl and set aside. Flip the chicken again and brush about a quarter of the remaining sauce on the chicken. Cover the grill and cook for 5 minutes. Flip and brush the chicken, and continue to flip and brush every 5 minutes, until an instant-read thermometer inserted into the thickest chicken piece reads 160°F to 165°F and the meat near the bone is no longer pink, about 10 to 15 minutes more (about 25 to 30 minutes total cooking time). Remove the chicken to a clean serving platter and serve immediately, passing the reserved bowl of barbecue sauce on the side.
Buffalo Chicken Strips
Ingredients
2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 lb) chicken breast filets (not breaded)
1/2 cup blue cheese dressing
Method
2 tablespoons butter or margarine, melted
1/4 cup original cayenne pepper sauce or red pepper sauce
1 tablespoon honey
1/2 teaspoon celery seed
1/2 teaspoon salt
1 package (1 lb) chicken breast filets (not breaded)
1/2 cup blue cheese dressing
Method
- In medium bowl, mix butter, pepper sauce, honey, celery seed and salt. Remove 2 tablespoons sauce mixture; set aside. Add chicken to remaining sauce mixture; stir to coat. Cover and refrigerate at least 30 minutes but no longer than 2 hours.
- Meanwhile, soak ten 10- to 12-inch wooden skewers in water 30 minutes.
- Brush Braai grill rack with vegetable oil. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard marinade. Thread each chicken tender on a skewer.
- Cover and grill chicken over medium heat 8 to 10 minutes, turning once and brushing frequently with reserved sauce mixture, until no longer pink in center. Discard any remaining sauce mixture. Serve chicken with blue cheese dressing.
Grilled Maple-Mustard Chicken Wings
INGREDIENTS
INSTRUCTIONS
- 1 tablespoon kosher salt
- 1 teaspoon freshly ground black pepper
- 1/8 teaspoon cayenne pepper
- 3 pounds chicken wings,
- 1/3 cup maple syrup
- 1/4 cup Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon cider vinegar
- 2 teaspoons soy sauce
- Vegetable oil, for oiling the grill
INSTRUCTIONS
- Combine the salt, pepper, and cayenne in a large container with a tightfitting lid or a large resealable plastic bag. Add the chicken and toss with your hands until evenly coated. Close the container and refrigerate at least 30 minutes and up to 2 hours.
- Meanwhile, place the maple syrup, Dijon mustard, whole-grain mustard, vinegar, and soy sauce in a small, nonreactive bowl and whisk to combine; set aside.
- Heat a braai to medium high (about 375°F to 425°F). When the braai is ready, rub the grate with several layers of paper towels dipped in vegetable oil. Place the wings on the grate in a single layer so they are not touching (if needed, cook them in batches). Cover the braai and cook, flipping the wings occasionally with tongs, about 10 minutes. Brush all over with the reserved maple-mustard sauce and continue to cook, flipping and basting occasionally.
Cape Malay Chicken Curry
Ingredients:
For the chicken;
4 x Chicken Breasts
15g Masala
100g Flour
Salt & Pepper
For the curry;
1 knob of Unsalted Butter
25ml Oil
2 Onions
1tsp Cumin Seeds
1tsp Fennel Seeds
1 Bay Leaf
410g Whole Peeled Tomatoes
1tsp Masala
1tsp Turmeric
1tsp Crushed Garlic
Green Chillies
250g Plain Yoghurt
1small bunch(s) Fresh Coriander
Preperation:For the chicken
For the chicken;
4 x Chicken Breasts
15g Masala
100g Flour
Salt & Pepper
For the curry;
1 knob of Unsalted Butter
25ml Oil
2 Onions
1tsp Cumin Seeds
1tsp Fennel Seeds
1 Bay Leaf
410g Whole Peeled Tomatoes
1tsp Masala
1tsp Turmeric
1tsp Crushed Garlic
Green Chillies
250g Plain Yoghurt
1small bunch(s) Fresh Coriander
Preperation:For the chicken
- Mix together the masala, flour, salt & pepper.
- Dust the chicken breasts with the flour
- Slice the onions
- Crush the garlic
- Chop the chillies
- Chop the coriander
- Chop the tomatoes
- Heat the oil and butter in a pan
- Brown the chicken breasts
- Remove and set aside
- Cook the onions, cumin seeds, fennel seeds and bay leaf for about 5 minutes on medium-low heat until the onions are soft.
- Add the tomatoes
- Add the masala,turmeric, garlic, chillies
- Cook until thick
- Add the chicken back into the pan and simmer until the chicken is cooked
- Just before it is ready add the yoghurt
Tandoori Chicken
Ingredients
Score the chicken fillets and sprinkle with the lemon juice.
Mix the all the other ingredients in a bowl then add the yoghurt.
Coat the chicken and marinade over night.
Cook on a med - high heat use the rest of the marinade to baste the chicken during cooking.
- 4 boneless and skinless chicken breasts or thighs
- 2 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 2 tsp turmeric
- 2 tsp paprika
- 1 tsp salt
- 1 tsp curry powder
- 1 tsp ground cardamom
- 1/2 tsp chilli powder, optional
- 2 tsp fresh finely chopped ginger
- 2 cloves garlic finely chopped
- 3/4 cup low fat yoghurt
Score the chicken fillets and sprinkle with the lemon juice.
Mix the all the other ingredients in a bowl then add the yoghurt.
Coat the chicken and marinade over night.
Cook on a med - high heat use the rest of the marinade to baste the chicken during cooking.
Peri-Peri chicken skewers
- 4 Chicken Breasts
- Chopped Coriander 2tablespoon(s)
- Chopped Mint 1/3cup(s)
- Peri Peri sauce 50ml
- 2 Garlic Cloves
- 2 Tomatoes
- 1 Red Onion
- 1/2 Cucumber
- Salt & Pepper
- Yoghurt
- Lemon Zest
- Slice the chicken into chunky pieces
- Chop up the coriander, mint and garlic, place in a bowl and add the peri peri sauce (keep some for the yoghurt)
- Chuck in the chicken and marinade
- Skewer the chicken
- Dice the tomatoes, onion and cucumber
- Season with salt & pepper and the salsa is done
- Use the coriander, mint & you kept behind and add to the yoghurt
- Add lemon zest
If you are using wooden skewers, soak them in water for about 30 minutes before you start cooking the chicken.
This will prevent them from burning.
Indian Chicken Marinade
Ingredients
Method
Combine the ingredients, pour over a butterflied chicken and marinade for at least 30 minutes (or up to
1 day) before braai-ing.
Marinades one chicken
- 1/2 cup vegetable oil
- 1/4 cup lemon juice
- 2 garlic cloves, crushed
- 2 tsp crushed ginger
- 2 Tbs garam masala
- 1 tsp ground coriander
- 1 tsp ground cumin
- 2 cardamom pods, crushed
Method
Combine the ingredients, pour over a butterflied chicken and marinade for at least 30 minutes (or up to
1 day) before braai-ing.
Marinades one chicken
Tequila Lime Chicken
Ingredients:
4 split boneless, skinless chicken breasts
1 tablespoon fresh minced garlic
1/2 cup fresh squeezed lime juice
1/2 cup tequila
1 t kosher salt
1/2 tea spoon fresh ground black pepper
1 1/2 tea spoon chili powder
1 tablespoon olive oil
Directions:
Combine the chicken with everything and marinade for a half hour at room temperature. The acids in the lime cook the chicken so you want to avoid over-marinading.
Brush the braai top with oil to prevent the chicken from sticking.
Grill the chicken over direct heat for 5-6 minutes (for a 1 inch thick breast. Turn the chicken and cook for another 5 minutes- again it will depend on the thickness of the chicken. Cook until nicely browned–it should feel firm and the juices should run clear.
The sugars in the tequila and lime juice will blacken the chicken- so move them to a lower heat if that gets out of control.
Serve hot off the grill with lime wedges.
4 split boneless, skinless chicken breasts
1 tablespoon fresh minced garlic
1/2 cup fresh squeezed lime juice
1/2 cup tequila
1 t kosher salt
1/2 tea spoon fresh ground black pepper
1 1/2 tea spoon chili powder
1 tablespoon olive oil
Directions:
Combine the chicken with everything and marinade for a half hour at room temperature. The acids in the lime cook the chicken so you want to avoid over-marinading.
Brush the braai top with oil to prevent the chicken from sticking.
Grill the chicken over direct heat for 5-6 minutes (for a 1 inch thick breast. Turn the chicken and cook for another 5 minutes- again it will depend on the thickness of the chicken. Cook until nicely browned–it should feel firm and the juices should run clear.
The sugars in the tequila and lime juice will blacken the chicken- so move them to a lower heat if that gets out of control.
Serve hot off the grill with lime wedges.
Chicken Drumsticks
Ingredients
1 container (16 oz) plain yogurt
2 tablespoons curry powder
1 tablespoon paprika
1 teaspoon garlic salt
20 to 24 chicken drummettes (about 2 lb)
1/4 cup shredded peeled cucumber
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon lemon juice
2 tablespoons chopped fresh mint leaves
Method
1 container (16 oz) plain yogurt
2 tablespoons curry powder
1 tablespoon paprika
1 teaspoon garlic salt
20 to 24 chicken drummettes (about 2 lb)
1/4 cup shredded peeled cucumber
1 clove garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon lemon juice
2 tablespoons chopped fresh mint leaves
Method
- Heat braai. In large bowl, mix 1/2 cup of the yogurt, the curry powder, paprika and garlic salt. Add chicken, stirring to coat all surfaces. Let stand 15 minutes.
- Meanwhile, in small bowl, mix remaining yogurt and remaining ingredients.
- Place chicken on braai. Cover braai; cook over medium heat 8 to 12 minutes, turning once or twice, until juice of chicken is clear when thickest part is cut to bone (180°F). Serve with yogurt dip. Sprinkle dip with additional chopped fresh mint leaves if desired.
Mex Chick Potjie
- 2kg Chicken pieces
- 6 Medium potatoes, peeled and cubed
- 15 Whole button mushrooms
- 200g Frozen green peas
- 5 Medium-sized onions, diced
- 2 Tomatoes, diced
- 5 Carrots, peeled and sliced
- 125ml Uncooked rice
- 30ml Cooking oil
- 10ml Dried parsley
- 5ml Garlic flakes
- 5ml Lemon pepper
- 1 Green-chilli, seeded and diced
- 5ml Dried oreganum
- 250ml Water
- 2.5ml Ground black-pepper
- 1.25ml Peri-Peri powder
- 125ml Dry white wine
- 30ml Sugar
- 20ml Salt
- 15ml Medium curry powder
- 1 cube Chicken stock, crumbled
Heat the oil in the Pot
Fry the chicken, a few pieces at a time, until golden brown
Remove and brown the onions and chilli until soft
Replace the chicken and add the water
Cover with the lid and allow to simmer for 15 minutes
Layer the veggies and rice as they appear above and sprinkle the herbs and spices on top
Cover with the lid and allow to simmer for another 15 minutes
Mix the wine and the rest of the ingredients and pour over the food
Cover with the lid and allow to simmer for 30 minutes or until the rice is done
Give the pot a good stir before serving
Chicken Thyme
Ingredients
- 4 Chicken fillets
- 2 Chicken stock cubes
- 3 tbsp Olive oil
- 1 handful Fresh thyme
- 1 Lemon
- Make a paste with the chicken stock cubes and the olive oil. Chop the thyme and add it into the paste along with the juice from half of the lemon.
- Massage the paste over the chicken fillets, so that it’s evenly spread.
- Place on the braai and cook for approximately 7-9 minutes depending on the heat.
- Turn the chicken, add some more fresh thyme. Cook for a further 7-9 minutes until cooked through.
- Remove the chicken from the heat and pour a little olive oil over it.
- Cut the lemon in half and squeeze a little of the juice on the top.
Silver Paper Chicken
Ingredients
Method
- 4 skinless, boneless chicken breast halves
- 4 large spring onions
- 1/2 cup soy sauce
- 1/4 cup sugar
- 2 tbsp Chinese rice wine or dry sherry
- 1 clove garlic, minced
- 1/2 tsp Chinese five spice powder
Method
- Cut the chicken into 2 inch pieces. Wash the chicken using cold water, and pat dry using paper towels.
- Trim the onions into 2 inch sections
- Mix the soy sauce, sugar, garlic, 5 spice and rice wine together in a saucepan
- Heat the marinade on a medium heat until thick / syrupy.
- Pour the marniade into a bowl and let cool down at room temperature
- Add the chicken pieces and coat in the marinade
- Cover and refrigerate for 3-4 hours
- Cut 16, 2 inch squares of tin foil
- Place the foil shiny side down
- Drain the chicken, keep the marinade
- Put chicken in the middle of the foil and add some onion. Spoon a little of the marinade over the top.
- Wrap up the parcel. Bring the ends together.
- Cook on a hot heat for about 5-8 minutes, until cooked.
Caribbean Chicken
Ingredients
- 4 spring onions, ends trimmed, cut into thirds
- 2 to 4 Scotch bonnet or jalapeno chiles (or to taste), stems and seeds removed
- 6 garlic cloves, peeled
- 3-inch piece fresh ginger, peeled
- 2 tablespoons fresh lime juice
- 2 tablespoons soy sauce
- 2 tablespoons light-brown sugar
- 1 tablespoon pumpkin-pie spice or cinnamon
- 1 teaspoon dried thyme
- 1 whole chicken (about 3 1/2 pounds),
- Coarse salt
- In a food processor, combine spring onions, chiles, garlic, ginger, lime juice, soy sauce, sugar, pumpkin-pie spice, and thyme; puree into a thick paste. Set aside.
- To butterfly chicken: Using a knife or poultry shears, cut out the backbone. With a heavy pot, crack breastplate so the bird lays flat. Place butterflied chicken in a gallon-size resealable plastic bag. Rub reserved paste over chicken, and seal bag. Refrigerate for 12 hours (or up to 1 day).
- Braai on a medium-low heat; lightly oil grates.
Wipe chicken with paper towels to remove excess paste, and season with 1 tablespoon coarse salt. Place, skin side down, on grill and cook, turning occasionally, 35 to 40 minutes (if browning too quickly, move to a cooler part of grill). Let rest 5 minutes before serving.
BFC
Braai Fried Chicken
To fry chicken, start with the meatiest parts of the bird -- the drumsticks, thighs, and/or breasts.
Step 1: Coat the chicken with liquid
Step 2: Dip chicken in flour mixture
Step 3: Fry chicken
In a Potjie, heat 1-1/2 inches of oil to 350 degrees F.
Variations:
Spicy Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
Pecan Fried Chicken: Prepare as above, except reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
To fry chicken, start with the meatiest parts of the bird -- the drumsticks, thighs, and/or breasts.
Step 1: Coat the chicken with liquid
- For tender, richly flavored chicken, use buttermilk for your coating. (You can also use regular milk or eggs, if that's what you have on hand.) Here's how to do it:
- In a resealable plastic bag set in a bowl, combine 3 cups buttermilk, 2 tablespoons coarse salt, and 2 tablespoons sugar. Cut chicken breasts in half crosswise. Add chicken pieces to the buttermilk mixture; seal bag. Chill for 2 to 4 hours. Drain and discard buttermilk mixture from chicken; pat chicken dry with paper towels.
Step 2: Dip chicken in flour mixture
- In a large bowl combine 2 cups flour, 2 tablespoons salt, and 1/4 teaspoon ground black pepper.
- Place 3/4 cup buttermilk in a shallow dish.
- Coat the drained chicken with the flour mixture.
- Dip chicken in the buttermilk.
- Coat again with the flour mixture.
Step 3: Fry chicken
In a Potjie, heat 1-1/2 inches of oil to 350 degrees F.
- Using tongs, carefully add a few pieces of chicken to oil. (Oil temperature will drop; maintain it at 350 degrees F).
- Fry chicken for 12 to 15 minutes or until coating is golden and chicken is no longer pink (170 degrees F internal temperature for breasts; 180 degrees F for thighs and drumsticks), turning once.
- Drain chicken on paper towels.
Variations:
Spicy Fried Chicken: Prepare as above, except add 1-1/2 teaspoons cayenne pepper to the flour mixture.
Pecan Fried Chicken: Prepare as above, except reduce the flour to 1-1/4 cups and add 3/4 cup ground pecans to the flour mixture.
Aleppo Pepper & Yogurt-Marinated Chicken Kebabs
Ingredients
- 1 1/2 tablespoons Aleppo pepper* or 2 teaspoons dried crushed red pepper plus 2 teaspoons Hungarian sweet paprika, plus additional Aleppo pepper or paprika for sprinkling
- 1 cup plain whole-milk Greek-style yogurt** (8 ounces)
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons tomato paste
- 2 teaspoons coarse kosher salt
- 1 teaspoon freshly ground black pepper
- 6 garlic cloves, peeled, flattened
- 2 unpeeled lemons; 1 thinly sliced into rounds, 1 cut into wedges for serving
- 2 1/4 pounds skinless boneless chicken (thighs and/or breast halves), cut into 1 1/4-inch cubes
Instructions:
- If using Aleppo pepper, place in large bowl and mix in 1 tablespoon warm water.
Let stand until thick paste forms, about 5 minutes.
If using dried crushed red pepper and paprika combination, place in large bowl and stir in 2 tablespoons warm water and let stand until paste forms, about 5 minutes.
Add yogurt, olive oil, red wine vinegar, tomato paste, 2 teaspoons coarse salt, and 1 teaspoon black pepper to spice mixture in bowl; whisk to blend.
Stir in garlic and lemon slices, then chicken.
Cover and chill at least 1 hour. Do ahead Can be made 1 day ahead. Keep chilled.
Prepare braai (medium-high heat).
Thread chicken pieces on metal skewers, dividing equally.
Discard marinade in bowl.
Sprinkle each skewer with salt, pepper, and additional Aleppo pepper or paprika.
Brush grill rack with oil.
Grill chicken until golden brown and cooked through, turning skewers occasionally, 10 to 12 minutes total.
*A slightly sweet Syrian pepper with a moderate heat level
** A thick yogurt; sold at some supermarkets and at specialty foods stores
If unavailable, place regular yogurt in cheesecloth-lined strainer set over large bowl. Cover and chill overnight to drain.
Ingredient tip:
Aleppo pepper is sold finely ground or crushed into small flakes; either one will work well in this recipe.