Ingredients

• 1 whole chicken

• 700 g potatoes, thinly sliced and covered with cold water until needed salt

• salt

• Leaves from a few sprigs of thyme

• Peri peri marinade:

• 2 smoked jalapeños chillies or 3 tsp chipotle paste (or more to taste)

• 1 tsp dried chilli flakes (or more to taste)

• 2 Tbs smoked paprika

• 5 cloves of garlic

• 2 cm piece fresh root ginger, peeled and sliced

• 1/4 cup red or white wine vinegar

• 1/4 cup Baleia extra virgin olive oil

• 1 Tbs dark brown sugar

• 1 Tbs salt

• Good squeeze of lemon juice

• Fresh limes for serving 

Instructions

Preheat the oven to 200 degrees C. Rinse the chicken inside and out and pat dry. Place on a cutting board, breast down and using your knife or kitchen scissors, cut along both sides of the backbone to remove it. Turn the chicken over and press it flat. Place all the marinade ingredients in a food processor and blend to a paste. Taste the heat of the marinade and add more chilli or chilli flakes if needed. Brush a thick layer of marinade on the bottom of a fairly deep roasting pan. Remove the potatoes from the water and pat dry. Place the potatoes on top of the marinade and sprinkle with some salt and the thyme leaves. Brush the chicken all over with about half of the marinade (don’t worry if some of the marinade ends up on the potatoes, you want that to happen). Place the chicken skin side down on the potatoes, place in the oven and roast for 15 minutes. Turn the chicken over, brush the chicken all over with half of the left over marinade and roast for a further 15 minutes. Brush the chicken again with the last bit of marinade and roast for a further 20 minutes until cooked and the juices run clear when you pierce the thigh. Return the chicken to the oven and increase the heat of the oven up to grill and grill the chicken for about 10 minutes to crisp the skin (you want the marinade to scorch a bit but keep an eye not to burn the skin too much). Let the chicken rest for 10 minutes. While the chicken rests, gently stir the potatoes through the juices in the pan and place back in the oven under the grill for about 10 minutes until the potatoes are golden brown and crispy on top (keep a watch that it does not burn). Serve the chicken and potatoes with a few wedges of lime to squeeze over the chicken (and lots of serviettes!).

Ingredients

• 3 Tbs Chakalaka (hot and spicy)

• 2 Tbs soy sauce

• 3 cm knob ginger, grated

• zest of 1 lemon plus juice of half

• 1 Tsp honey

• 2 Tbs olive oil

• 1 Tbs melted butter

• 1/2 Tsp salt

• Black pepper

• 1.5 kg free-range chicken

• 8-10 roasting potatoes, washed and cut into wedges

• Extra lemon wedges, to serve

 Instructions

Place all the marinade ingredients into a processor and blitz until smooth. Smear the whole chicken with the marinade, cover and set aside for at least an hour or preferably overnight in the fridge. Bring up to room temperature before roasting. Preheat the oven to 180º C. Transfer the chicken to a roasting tray. Season with sea salt and freshly ground black pepper. Arrange the potatoes around the sides, drizzle with olive oil and season generously with salt and pepper. Cover with foil and roast for about 45 minutes. Remove the foil and turn the oven up to 200º C. Baste the bird and potatoes with the pan juices and roast uncovered for a further 50-55 minutes until the skin is golden and the juices of the chicken run clear when pierced. Check that the potatoes are fork tender. Cover with foil and rest for about 10 minutes before carving.

Ingredients

• 100g blue cheese

• 175ml sour cream

• 2 Tbs mayonnaise

• 1/4 Tsp crushed garlic

• pinch of salt

• black pepper

• 1kg chicken wings

• 1x400g

• Jar Peppadew Tomato and Jalapeño Chillies Pasta Sauce

​

Instructions

​

To make the dip: place the blue cheese in a small mixing bowl and mash with a fork. Add the sour cream and mix well. Add the mayonnaise and garlic. Whisk very well until everything is combined and most of the lumps of cheese have been incorporated. Season to taste with salt and pepper. Transfer to a serving bowl, cover and refrigerate. Trim the tips off the chicken wings. Cut each wing in half at the joint. Take 100ml of the pasta sauce and brush this over the chicken wings. Cook the chicken wings over the hot coals until crispy and cooked through. While the chicken is cooking gently heat the remaining pasta sauce in the microwave or on the stove. Place the cooked chicken wings straight into the warmed pasta sauce. Toss well, then transfer to a warmed serving plate. Serve immediately with the blue cheese dip, (and perhaps some wet wipes!).

Ingredients

• 4 chicken breast fillets

• 1/2 cup olive oil

• Juice and grated zest of 1 lemon

• 2 heads cos lettuce

• 1 small baguette, thinly sliced

• 50 g Parmesan cheese, shaved

• DRESSING:

• 2 garlic cloves, minced

• 10 anchovies

• 1 egg

• 2/3 cup olive oil

• 1/2 cup Parmesan cheese, grated Juice and zest of ½ lemon  

Instructions

Preheat oven to 200ºC.  In a small bowl, whisk together the lemon juice and zest with half the olive oil and pour over the chicken breasts. Marinate for 30 minutes. Heat a griddle pan, and cook chicken for five minutes on each side or until cooked through. Remove and set aside. Place baguette slices on a baking tray; drizzle with remaining olive oil and sprinkle over salt and pepper. Bake until golden brown.

Dressing:

Place the garlic cloves, anchovies and egg in a blender. Blitz for one minute, slowly add the oil in a thin stream, allowing the mixture to emulsify. Stir through grated Parmesan, lemon juice and zest, and season well. Divide lettuce between serving dishes and top each plate with a sliced chicken breast, croutons and the Parmesan shavings. Drizzle dressing over and toss to coat.

Ingredients

• 2 slices of 100% rye bread, toasted

• 1 cooked chicken breast

• 3 Tbs mayonnaise

• 2 cocktail pickled cucumbers (gherkins), grated

• Salt and black pepper

• 2 thick slices of cheddar cheese

• 1 cup mozzarella

• Fresh parsley to serve

​

Instructions

Shred the cooked chicken breast and mix through with mayonnaise, grated gherkins and seasoning. Spoon the chicken and mayo on top of the toast, top with a slice of cheddar and mozzarella. Grill in the oven until the cheese are melted and bubbly. Serve with fresh parsley and seasoning.

Ingredients

CASHEW NUT PASTE:

​

• 1 Tsp coriander

• 2 Tsp cinnamon

• 1 fresh red or green chilli

• 3 cardamom pods, seeds only

• 50g raw cashew nuts

• 2 garlic cloves, crushed

• 1 Tsp sugar

• 1/4 cup water

​

CURRY:

​

• 2 Tbs vegetable oil

• 8 chicken thighs

• 2 onions, chopped

• 2 Tsp  fresh ginger

• 1 cup coconut milk

• 1/2 cup chicken stock

• 50g cashew nuts, roasted

• Fresh coconut shavings to garnish 

Instruction

​

In a blender, blitz the ingredients for cashew nut paste till smooth. Set aside. Heat the vegetable oil, add the chicken thighs and sauté until golden. Remove from pan, add the onion and ginger and sauté for 1 minute, then add the cashew nut paste and cook for 1 minute, or until it starts to colour. Return chicken to the pan. Add coconut milk and chicken stock; simmer gently for 20 minutes or till cooked through.

To serve:
Serve hot, garnished with roasted cashews and fresh coconut shavings.

Ingredients

• 4 chicken breast fillets

• 2 Tbs ground cumin

• Juice and zest of 1 lemon

• 1/4 cup olive oil

• 1 tsp chilli flakes

• 2 garlic cloves, crushed

• sea salt

• Freshly ground black pepper

• 4 burger rolls, toasted

• Lettuce leaves

• 1/2 red onion, sliced

• Fresh mint

• 120 g ready-made tzatziki

 Instructions

In a small bowl, whisk together cumin, lemon juice and zest, olive oil, chilli flakes and garlic. Rub onto chicken breasts. Heat a griddle pan until smoking hot and cook chicken breasts on both sides until cooked through. To assemble, spread roll with tzatziki, top with chicken breast, red onion, mint and more tzatziki. Serve with vegetable crisps or potato wedges.

Ingredients

​

• 2 chicken breast fillets - pounded thin

• 2 eggs - whisked

• 1 cup panko breadcrumbs

• 1/2 cup coconut flour

• Salt and pepper - to season

• oil - for frying

• 125g bacon - cut in bits

• 3/4 cup sun dried tomatoes - finely chopped

• 2 cup leafy greens

• A few cucumber ribbons

Instructions

Heat some oil in a saucepan, and give the breadcrumbs, coconut flour and seasoning a good mix in a mixing bowl. Dip the chicken breasts in egg and transfer to the crumb mix. Cover the chicken breast with crumbs. Shallow fry the breasts in hot oil, turning over as it turns golden, until done. Allow to rest on paper towel, while frying the bacon bits until crispy in another frying pan. Combine the crispy bacon with sun dried tomato. Assemble the salad by arranging the green leaves on a salad plate, followed by cucumber ribbons and crumbed chicken breasts. Serve with relish.

Ingredients

• 1 large chicken

• 1 onion, peeled and cut into wedges

• 4-6 garlic cloves

• 1 chicken stock cube

• ​

PASTRY:

​

• 4 cup cake flour

• 500g butter, frozen

• 3 large egg yolks, lightly beaten

• 250 ml ice-cold water

• 15 ml white wine vinegar

Instructions

Preheat oven to 180°C. Put the chicken into a large saucepan. Add the onion wedges, garlic cloves and stock cube and cover with water. Bring to the boil, cover and reduce the heat to simmer. Cook for 40 minutes or until the chicken is tender. Remove the chicken from the saucepan, reserving some of the stock. Remove the chicken meat and cut into small pieces. Discard the skin and bones. Mix a little of the reserved stock into the chicken so that it creates a firm but moist mixture. Season to taste with salt and black pepper.
 

Pastry:

Mix the flour and 5ml salt together. Grate the butter into the flour. Rub in lightly with your fingertips. Mix two-thirds of the egg-yolk mixture with the ice cold water and vinegar. Stir into the flour to form a dough. Cover with plastic wrap and put in the fridge until firm. Roll out onto a lightly floured surface to form a rectangle. Fold the one shorter side of the pastry over inwards and then fold the other side over that. Roll the pastry out again. Divide in half. Seal half in a plastic bag and freeze it to use another time. Chill the remaining half until ready to bake the pie. Roll out the dough again and cut in half. Use the one half to line a greased pie dish. Spoon the filling onto the pastry. Cover with the other half of the pastry. Press the edges together. Brush the surface of the pastry with the remaining egg yolk. Bake in a preheated oven for 30 minutes or until the pastry is crisp and golden. Serve the chicken pie hot, accompanied with a herb salad.

Ingredients

• 2 Tbs butter

• 1 onion - finely chopped

• 100g button mushrooms - washed and kept whole

• 450g free range chicken fillets - cut into cubes

• 1 small red pepper - deseeded and cut into thin strips

• 1 Pinch salt and milled pepper

• 4 Tbs sherry

• 180ml chicken stock

• 50ml cream

​

Instructions

Melt the butter in a large heavy-based pot over medium heat. Sauté the onion until just tender. Add the mushrooms and cook without colouring them. Once cooked, remove the mushrooms and onion with a slotted spoon and set aside. Add the chicken and red pepper to the pot and cook until the chicken is golden brown, straining off any excess fat. Add the sherry and stock and simmer over a low heat until the chicken is cooked through. Add the onion and mushroom mixture and stir well, bringing it to the boil. Remove the pot from the heat and finish off by stirring in the cream and tasting for seasoning. Serve immediately with rice.

Ingredients

FILLING:

​

• 125g ricotta, crumbled

• Zest of 1/2 lemon

• 3 sun-dried tomatoes, roughly chopped

• 1 Tbs cream cheese, heaped

• 1 Tbs olive oil

• A handful of fresh basil, flat leaf parsley and chives, finely chopped

• Salt and black pepper
   

PARCELS:

​

• 4 free-range chicken fillets

• 8 rashers smoked, back bacon

• 1 Tbs olive oil

• 1/3 cup dry white wine

• 3/4 cup weak chicken stock

• 1 cup single cream

• 1/4 cup parmesan cheese, finely grated

• Several sprigs of fresh thyme or lemon thyme

• Salt and black pepper, to taste

• Handful toasted pine nuts

Instructions

Place all the filling ingredients except the sun-dried tomatoes in a bowl. Season lightly and mix to combine. Add the sun-dried tomatoes and fold through lightly. With a sharp, smooth bladed knife, cut pockets into the chicken fillets. Stuff each cavity with the ricotta mixture, making sure each fillet is generously filled. Season the chicken on both sides with salt and pepper. Wrap each chicken fillet with 2 bacon rashers and secure on the under side with a toothpick. Heat a tablespoon of olive oil in a pan. Brown the chicken parcels on all sides, making sure the bacon is dark and well coloured. Deglaze the pan with the wine, reduce down by half before pouring in the stock. Add the thyme leaves, cream and parmesan cheese. Cover with a lid and simmer for about 12-15 minutes. The cooking time will depend on how thick the chicken breasts are. Add a splash more water if your sauce has reduced too rapidly. The consistency of the sauce should be similar to pouring cream.  Scatter with pine nuts and serve with steamed green beans, broccoli or baby potatoes.

Ingredients

​

• 6 – 8 chicken pieces, thighs or drumsticks

• Olive oil for rubbing

• Salt and black pepper to season

• 2 Tbs butter

• 1 small onion, finely chopped

• 2 cloves of garlic, mashed

• 2 cup chopped mushrooms (Portobello or you can use exotic/wild mushrooms)

• 1/2 cup white wine

• 300 ml fresh cream

• Handful chopped parsley

• Truffle oil to serve

• 1 cauliflower head

• 4 Tbs butter

• Salt and black pepper to season

Instructions

Preheat the oven to 200°C. Arrange the chicken pieces in an oven safe baking dish. Rub with olive oil and season generously with salt and black pepper. Turn down the temperature to 180 °C and roast in the oven until crispy – for about 40 minutes. Meanwhile, in a saucepan heat the butter and saute the onion and garlic until translucent. Add the mushrooms and fry until dry. Deglaze the pan with the wine, add the cream and parsley and leave to reduce until desired thickness. For the cauliflower mash – steam the cauliflower florets of one head until soft. Blend in a food processor with butter and seasoning. Serve the crispy chicken with mushroom sauce and cauliflower mash.

Ingredients

TACO SPICE MIX:

​

• 2 Tsp paprika

• 1/4 Tsp cayenne pepper

• 1 Tsp cumin

• 1/4 Tsp Maldon sea salt

• 1 pinch red chilli flakes

• 1/2 Tsp brown sugar

• A genroeus grinding of black pepper

CHICKEN TACOS:

​

• 2 Tbs extra virgin olive oil

• 4 free range chicken fillets, deboned and skinned

• 3 Tsp taco spice mix

• Juice of half a lemon

• Half a small purple cabbage, finely shredded

• Half a small green cabbage, finely shredded

• 1 red pepper, deseeded and finely diced

• 2 scallions, finely cut on the diagaonal

• Fresh parsley or coriander

• Extra red chilli, to serve (optional)

• 4 flour tortillas

• Lime or lemon wedges, to serve

DRESSING:

​

• 3 Tbs good quality mayonnaise (not salad dressing)

• 3 Tbs buttermilk

• A good spritz of lemon juice

• 1 pinch salt

​

Instructions

Taco spice mix:

Mix all the spices together and store in a spice jar or well sealed bottle.

Dressing:

Place all the dressing ingredients in a small bowl and whisk together. Pour into a squeeze bottle for easy use.

For the chicken tacos:

Drizzle 1 tablespoon olive oil over the chicken fillets and season on both sides with the taco spice mix. Place in a non-metallic dish, cover with cling film and leave to marinade for a few minutes. If you have the time, leave overnight in the refrigerator. Heat the remaining tablespoon of olive oil in a pan and add the chicken fillets once the oil is really hot. Brown on one side, season with a little more salt and turn over. Turn the heat down to a medium high and continue to cook until it is dark and caramelised on all sides. Spritz over the juice of half a lemon. Deglaze the pan with a splash of water and turn the chicken over to coat in the sauce. Remove the chicken from the pan and rest, covered, for 2 minutes before carving into slices. Scrape all the lovely pan juices over the chicken. Heat the tortillas separately in a pan or for a few seconds in the microwave. If you’re heating the tortillas in the oven, remember to cover them tightly in foil to prevent drying out. To assemble, lay  the tortillas out on a large board and start with a handful of purple and green cabbage. Follow with the chicken slices, red peppers, scallions, coriander or parsley and extra chilli, if you like. Drizzle over a generous amount of the buttermilk dressing, hit it with an extra squeeze of acid, fold up and tuck in!

Ingredients

• 2 chicken breasts, bone and skin on

• 15ml olive oil

• 150g button mushrooms, chopped

• 1 red pepper, finely chopped

• 1 yellow pepper, finely chopped

• 1 Tsp dried herbs

• Salt and black pepper

• 5 Tbs butter

• 4 Tbs flour

• 4 cup milk

• 5 lasagna pasta sheets

• 1/2 cup grated Parmesan

• Fresh basil to serve

Instructions

Preheat the oven to 180°C. Cover the chicken breasts in water and boil until done. Remove skin and bone, cut into small chunks. In a wok, heat the olive oil and saute the mushrooms and peppers. Season with dried herbs and salt and pepper. In a saucepan, heat the butter until melted. Remove from heat, add the flour and whisk through. Add half the milk, whisk until combined. Return the pot to the stove, whisking until the white sauce thickens. Add the rest of the milk, whisk until the sauce thickens and boils. Remove from heat and season. Combine all the elements of the dish together, the cooked chicken breasts, sauteed mushrooms and bechamel sauce. Mix well. Layer your oven safe dish with pasta sheets, chicken filling, pasta sheets, chicken filling and lastly, top with grated Parmesan. Bake for 30 – 40 minutes.

Ingredients

• 700g boneless skinned chicken thighs, cut into 3cm cubes

• 2 Tsp grated ginger

• 2 Tsp crushed garlic

• 1/2 cup plain yogurt

• 3 Tbs ghee or vegetable oil

• 1 onion, finely diced

• 1/2 Tsp crushed chilli flakes

• 1 Tsp ground turmeric

• 1 Tbs ground coriander

• 1 tin of chopped tomatoes

• 1/2 cup warm water

• 1 Tsp salt

• 1-2 Tbs dried fenugreek leaves (kasoori methi)

• 1 Tsp garam masala

• 2-4 green chillis

• Fresh coriander to garnish

Instructions

Preparation:

Put the yogurt into a large bowl with the half the ginger and garlic (1 tsp. of each), mix together.
Add the chicken and mix thoroughly. Leave to marinate overnight in the fridge or for at least 3 hours.

Cooking:

Heat the ghee/oil in a saucepan. Add the onions and sauté until golden brown, about 10 minutes. Be careful not to let the onions burn. Add the crushed chilli flakes and the remaining garlic/ginger pastes. Stir-fry for a minute. Add the ground turmeric and coriander, stir-fry for another 30 seconds. Add the tomatoes and cook for about 8 to 10 minutes or until the oil separates from the spice paste. This stage of the cooking process is vital, so take your time. Increase the heat to high and add the marinated chicken. Stir-fry for 5 minutes and then add the warm water and salt. Add the fenugreek leaves and garam masala. Bring to a boil and then reduce to a medium heat and simmer. Cook for 10 to 15 minutes, adding the whole green chillis a few minutes before the end of the cooking time.
Garnish with fresh coriander leaves. Serve with rice.

Ingredients

• 4 chicken breast fillets

• Olive oil

• 1 medium onion, chopped

• 125ml each tomato purée and chutney

• 60ml Worcestershire sauce

• 30ml vinegar

• 30ml port

• 10ml grated fresh ginger (3ml dried)

• Rolls, salad and chips or potato wedges, to serve

​

Instructions

Cut the chicken breasts in half lengthways and open out to form a flat piece. Hit them gently with the palm of your hand to flatten. Season to taste and drizzle with a little olive oil. Heat 20ml olive oil in a saucepan. Add the onion and sauté until soft. Add the remaining sauce ingredients. Simmer gently for 10 minutes. Fry or griddle the chicken breasts for about two minutes each side, or until they are just cooked. Put the chicken into the saucepan with the sauce and coat well. Serve on hamburger rolls with salad and accompany with chips or potato wedges.

Ingredients

• 4 chicken fillets, cut into bite-size pieces

• 5ml turmeric

• 15ml chicken masala

• 1 onion, sliced

• 5ml each butter and oil

• 250ml yoghurt

• 250ml basmati rice, cooked

• 1 can lentils, rinsed and drained

• 10 baby potatoes, halved and cooked

​

Method

Mix the chicken with the turmeric and masala. Fry the onions in the butter and oil until lightly browned. Remove the onions and quickly fry the chicken until just brown. Add the yoghurt, rice, lentils and potatoes. Add 100ml boiling water and steam the mixture for 10 minutes with the lid on. Season with salt and pepper, garnish with the fried onions and some fresh coriander, and serve with a tomato salad and extra yoghurt.

Ingredients

• 3 chicken breasts on the bone

• 2L water

• 30ml chicken stock powder

• 1 carrot - sliced

• 1 celery stick - sliced

• 1 onion - roughly chopped

• 2 bay leaves

• 50g butter

• 2 bunches leeks - trimmed and chopped

• 400g brown mushrooms - chopped

• 62ml cake flour

• 1.5L reserved chicken stock

• 250ml cream

• Salt and pepper to taste

• Handful of fresh parsley - chopped

​

Instructions

​

Place the chicken in a large pot. Add the water, stock powder, carrot, celery, onion and bay leaves. Cover and bring to the boil, then simmer gently for 30 minutes. Remove chicken from the stock and allow to cool. Strain the stock and discard the veggies. Set aside. When chicken is cooler, remove skin and bones and shred into small pieces. In a medium pot, heat the butter and sauté the leeks until soft and glossy, then add the mushrooms and cook until softened and fragrant. Stir in the flour until veggies are well coated, then add 1.5L chicken stock, heat through and continue stirring until it starts to thicken.  Add the shredded chicken and cream and heat through for 15 minutes to allow all the flavours to combine. Add some parsley and season to taste. Serve with fresh crusty bread.

Ingredients

• For the meatballs:

• 500g minced chicken breasts

• 1 egg

• 1 medium onion - grated

• 4 Tbs fresh coriander - chopped

• 1 Tsp red marsala - wet

• 2 Tsp green marsala - wet

• 2 Tsp fresh ginger and garlic mix

• 1 Tsp oil

• 1/4 Tsp turmeric

• 1 Tsp salt

• 1 squeeze of lemon juice

• For the tempering of spice / Vagaar:

• 3 Tbs cooking oil

• 3 coves

• 3 cardamom pods

• 2 cinnamon sticks

• For the phulka:

• 500g flour

• 1 Tbs cooking oil

• 1 Tsp cumin seeds

• 1 Tsp salt

• 1 Tbs sugar

• 10g dry yeast

• 375ml luke warm water

• Oil for deep-frying

• For the salsa:

• 1 1/2 green apples

• 2 Tsp mint - finely chopped

• 1/2 Tsp cumin seeds

• 1 tsp green marsala

• Pinch salt

• Juice of half a lemon

• Pinch sugar

​

Instructions

​

Put all the chicken mince ingredients into a mixing bowl and mix through. Roll into balls taking a handful of the mixture at a time (about the size of a golf ball). Tip: Keep a bowl of water next to you – wet your hand in the water so that the meat does not stick to your hand. Heat the oil in the pan on medium heat, adding the cloves, cardamom and cinnamon sticks. Let it fry for about 3 minutes. Add chicken balls. Fry until cooked through and golden brown in colour. Tip: If you are in a hurry, add a dash of water to the pan and put the lid on. For the phulka: Put flour, oil, cumin, salt and sugar in mixer. Mix for a minute or two. Add the dry yeast and mix through. Add the luke warm water slowly until it forms a dough. Knead the dough in the mixer for about 5 minutes until soft and elastic – it must still be slightly sticky to the touch. Put aside in a warm place and let it rise for +- 2 hours. Punch the dough down. Roll the dough out flat to approximately 2mm in thickness. Remember to sprinkle a little flour onto your work surface when you are rolling the dough out so it does not stick. Turn a drinking glass (tumbler) upside down and cut out circles of the dough. Heat the oil in a wok. Tip: To check whether the heat of your oil is right – stick the back end of a wooden spoon into the oil – if it bubbles and sizzles immediately around the spoon the oil is at the right temperature. Stick your dough circles into the heated oil for a minute or two. You will see it forms a bubble. Then turn it around until cooked– light corn colour. Take deep fried dough circle out of the wok of frying oil and drain on a paper towel. For the salsa: Chop the apples with skin still on into small little blocks. Add the rest of the ingredients and mix well.

To assemble:
1. Open your little Phulka bread pockets.
2. Add a meatball then add some apple salsa.
3. Finish with a squeeze of lemon juice and sprinkle with some coriander and enjoy.

Ingredients

• 1 whole chicken - spatchcock style or 8 mixed chicken pieces - skin on

​

BBQ Sauce:

​

• 2 Tbs olive oil

• 2 Tbs tomato sauce

• 2 Tbs balsamic vinegar

• 1 Tbs runny honey

• 1 Tbs lemon juice

• 1 Tsp Dijon mustard

• 1 Tsp wholegrain mustard

• 1 Tsp chilli flakes - or 1 chilli desseded and chopped

• 1 Tsp paprika

• 1/2 Tsp dried coriander

• 1/2 Tsp cinnamon

• 1/2 Tsp aniseed

• 1/2 Tsp dried thyme

• 2 cloves garlic - roughly chopped

• 1 pinch of salt and freshly ground black pepper

• 2 Tbs hot water - to loosen the mixture

​

Instructions

Baste the chicken in the BBQ mixture, and leave to stand in the fridge for as long as possible before cooking (covered with cling film and rested overnight in the fridge is even better, but not essential). Remove from the fridge and bring to room temperature about 20 minutes before cooking.  Pre-heat the BBQ (roughly medium-high heat if it is gas and has adjustable temperatures).  Cook on the grill for 30-35 minutes, with the lid down if you have one, turning half way, until cooked through. Remember to keep basting with any extra sauce every 10 minutes or so during the cooking process. Remove and serve with a side of your choice, like sweet potato wedges and a small crunchy side salad, or even simple fresh bread rolls with a good mayonnaise and slices of chicken piled high.