Oven-roasted xigugu chicken
4 to 6
Easy
15 minutes, plus 2 hours’ or overnight marinating time
45–60 minutes
This simple oven-roasted chicken is a delicious way to bring xigugu into a modern home kitchen. Xigugu, a traditional Tsonga roasted maize-and-peanut blend, gives the chicken a beautifully nutty, smoky flavour and a golden savoury coating. With just a few ingredients, it makes an easy and flavourful family meal.
For the best flavour, marinate the chicken overnight and finish it with more of the xigugu marinade as it roasts, creating a delicious sauce in the pan.
Ingredients
Method
- 4 T unsweetened xigugu
- 2–3 T warm water
- 3 T canola oil
- 2–3 garlic cloves, crushed
- 1 t salt
- 1 kg free-range chicken pieces
Method
Ingredients
1. Place the xigugu in a bowl. Gradually whisk in the warm water, 1 T at a time, until you have a smooth, pourable paste.
2. Add the canola oil, crushed garlic and salt and mix well.
3. Add the chicken and coat thoroughly with the xigugu marinade.
4. Cover and chill for 2 hours or overnight for best results.
5. Remove the chicken from the fridge and allow it to come closer to room temperature before roasting.
6. Preheat the oven to 200°C. Arrange the chicken in a roasting dish, keeping the pieces in a single layer. Roast for approximately 35–40 minutes.
7. When the chicken is almost cooked, spoon some of the reserved marinade over the chicken and around the pan (add warm water to the marinade if it has thickened). Return to the oven and continue roasting until the chicken is completely cooked through and beautifully golden. Allow the chicken to rest for a few minutes before serving.
COOK'S NOTE
The xigugu marinade creates a beautiful savoury sauce as the chicken roasts. Serve with roast potatoes, seasonal vegetables, pap or a fresh green salad. For an extra golden finish, pour some of the reserved marinade over and around the chicken.
Find more chicken recipes here
Food assistant: Bianca Jones
Stylist: Khanya Mzongwana
Videographer: Romy Wilson
Photographer: Jan Ras|
Hair & makeup: Diane Bessessen
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