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Chutney chicken

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 35 minutes

Ingredients

8 free-range chicken thighs
1 T Woolworths BBQ spice rub
2 T sunflower oil
½ cup fruit chutney

For the grilled bread salad:

2 red peppers
2 red onions, quartered
4 slices ciabatta, torn into chunks
12 pitted Kalamata olives
2 stick celery, finely chopped
leaves from one bunch celery, chopped
12 capers

For the dressing, mix

¼ cup red wine vinegar
4 T olive oil
garlic, crushed
sea salt and freshly ground black pepper, to taste

Method

1. Toss the chicken in the BBQ spice, oil and chutney. Make 2 incisions to the bone so the heat gets into the flesh and the skin doesn’t burn.

2. Cook over medium coals for 20 minutes, turning often. At the same time, cook the peppers on the braai until they collapse, and the onions until soft and slightly charred.

3. Remove the peppers from the braai, then break open, keeping any juices to add to the salad. Grill the bread until charred. Toss with the remaining salad ingredients and dressing. Serve with the chicken.

Photographs: Jan Ras
Recipes and production: Abigail Donnelly
Food assistant: Nicola Naudé
Student assistant: Marizen Smit

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Ingredients

Method