Chicken recipes

Buttermilk chicken with roast white beans and olives

45–50 minutes

Aliums

Tomato-and-chilli mussels with garlic toast

20 minutes

Avocado recipes

Sesame chicken strips with corn and avo

20 minutes

Canned food

Butter chickpea and sweet-potato curry with naan

30 minutes

Brunch recipes

Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

15 minutes

Beer Food

Peri-peri chicken livers with Portuguese rolls

20 minutes

Potato recipes

Potato salad with herbed chilli dressing

15 minutes

Steak recipes

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

10 minutes

Chicken breast

Chicken medallions with brinjal sauce

30 minutes

Cauliflower recipes

Cauliflower-and-pine nut salad

30 minutes

Anchovy recipes

Brussels sprouts, anchovy and Parmesan salad

30 minutes

Chicken recipes

Siba’s bongo chicken

50 minutes

Siba’s bongo chicken

By Siba Mtongana

Serves 6

Difficulty Easy

Prep Time 10 minutes, plus 4 hours’ brining time

Cooking Time 50 minutes

Ingredients

1x 3.8 kg free-range whole chicken

For the brine, mix:

1.5 litres water
2 T Worcestershire sauce
4 T sea salt
50 g sugar
2 star anise
4 T peppercorns
4 sprigs fresh thyme

For the bongo paste, mix:

3 T spring onion, finely chopped
1 garlic clove
1 T sugar
1 t ground allspice
1 t ground cinnamon
1 T fresh thyme
2 T fresh parsley
sea salt and freshly ground black pepper, to taste
1/2 t dried chilli flakes
4 T olive oil

Method

1. Place the chicken on a board and cut out the spine using scissors. Press down firmly to spatchcock. Place in a 4-litre capacity dish. Pierce all over using toothpicks.

2. Pour the brine over the chicken and allow to stand for at least 4 hours or overnight in the fridge.

3. Preheat the oven to 200°C and lightly grease a roasting pan with cooking spray. Remove the chicken from the brine and pat dry using kitchen paper. Place in the roasting pan.

4. Rub the bongo paste all over the chicken. Cover with foil and roast for 30 minutes.

5. Remove the foil and roast for a further 20 minutes, until cooked through.

Cook’s note: The chicken’s cooking time depends on its size, so adjust it if necessary.

Find more chicken recipes here.

Spinach lasagne

Everyday classic tomato sauce

Tom yam chilli shortrib

Buttermilk chicken with roast white beans and olives

Tomato-and-chilli mussels with garlic toast

Sesame chicken strips with corn and avo

Butter chickpea and sweet-potato curry with naan

Souffle omelette with hot-smoked deli fish, avocado and creamy parmesan leeks

Peri-peri chicken livers with Portuguese rolls

Potato salad with herbed chilli dressing

Thick-cut sirloin steaks with Hollandaise, fennel, red onion and capers

Chicken medallions with brinjal sauce

Cauliflower-and-pine nut salad

Brussels sprouts, anchovy and Parmesan salad

Siba’s bongo chicken

Siba’s bongo chicken

Ingredients

Method