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Braai recipes

Eight-spice spatchcock chicken

1 hour

Eight-spice spatchcock chicken

By TASTE

Serves 4 - 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 1 hour

Ingredients

For the spice rub:

1 piece of dried ginger
1 t cloves
1 nutmeg, grated
1 t cumin seeds
1 star anise
1 t fennel seeds
1 cinnamon stick
1 t peppercorns
olive oil, to drizzle
1 organic chicken, spatchcocked
3 cloves garlic, crushed
300 g large tomatoes
3 fresh green chillies, sliced lengthways
olive oil
Maldon sea salt

Method

Using a pestle and mortar, grind the spices for the rub into a rough powder.

Drizzle olive oil over the chicken and rub liberally with the spice mixture and lemon juice, then scatter the garlic on top.

Place in the Weber, close the lid and braai for 1 hour or until cooked. Toss the tomatoes and chillies in olive oil and sprinkle with sea salt.

Place in a dish in the Weber for 30 minutes until roasted.

Per serving 372.4kJ, 3.9g protein, 7.1g fat, 2.0g carbs

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Spiced beef patties with bulgur pilau

Fish broth with filled pasta

Cucumber snack

Cucumber-and-tomato salad

Chevin tarts with tomato and thyme caramel

Tian of grilled brinjal, tomato and buffalo mozzarella

Babi pangang

Mexican spiced beef strips with tortillas and salsa

Baked pasta pockets with tomato, cream and sage

Hot dogs with tomato relish and melon salsa

Eight-spice spatchcock chicken

Eight-spice spatchcock chicken

Ingredients

Method