Shisanyama Spatchcock Chicken, Served with Pita Breads, Slaw and Chakalaka
Servings 6
Difficulty Beginner
Total Time 1 hour COOK MODE
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INGREDIENTS
- 1 whole chicken
- 2 Tbsp olive oil
- 1 Tbsp Shisanyama spice
- 1 Tbsp Hinds Spices Chicken Spice
- 1 Zest of lemon
- 1 small red cabbage, shredded
- 4
Rhodes Quality Dill Whole Gherkins , sliced - ½ x can
Rhodes Quality Whole Kernel Corn in Brine - ¼ cup chopped fresh coriander
- 1 Juice of lime
- 6 pita breads, toasted
- 1 x 400g can
Rhodes Quality Chakalaka Mild & Spicy
METHOD
- Remove the breastbone from the chicken and flatten.
- Cover in olive oil and rub over the Shisanyama spice and Hinds Spices Chicken Spice and top with lemon zest. Braai for 45 minutes over a medium-heat fire.
- Mix the cabbage, Rhodes Quality Whole Dill Gherkins sliced, Rhodes Quality Whole Kernel Corn in Brine and coriander, squeeze over lime juice and set aside.
- Portion the braaied chicken, and serve with the fresh slaw, toasted pitas and Rhodes Quality Chakalaka Mild & Spicy.
