Carb Conscious Archives

Soup recipes

Tomato broth with baby spinach, cannellini beans and olives

1 hour 15 minutes

Braaied chicken with chilli, macadamia and rose marinade

Serves 4

Difficulty Easy

Prep Time 30 minutes, plus overnight marinating time

Cooking Time 40 minutes

Ingredients

For the chilli, macadamia and rose marinade:

2 T Extra virgin olive
2 large red peppers, halved and seeded
1 large onion, diced
3 garlic cloves, crushed
2 red chillies, chopped
2 green chillies, chopped
4 ripe tomatoes, diced
1 lime, zested and juiced
1 T dried basil
2 T honey
40 g macadamia nuts, toasted and chopped
Sea salt and freshly ground black pepper, to taste
Fresh pesticide-free rose petals, a handful
1 whole free-range chicken
1 1⁄2 cups chilli, macadamia and rose marinade

Method

To make the marinade, heat the olive oil in a pan. Gently fry the peppers, onion, garlic and chillies until the onions are soft and caramelised. The flavour is in the browning of the onions, so don’t panic! Add the tomatoes and simmer for 10 minutes. Add the lime, basil, honey and macadamias and stir well. Season to taste and add the rose petals. Blend until smooth using a stick blender.
Spatchcock the chicken and rub generously with the marinade. Chill for two hours or overnight. Braai the chicken over hot coals or roast at 190°C for 40 minutes, turning once, until the skin is crispy and the meat succulent and juicy.

Cook's note: Chicken straight off the grill is always a crowd-pleaser. This one is exceptional, and the secret is in the marinade, which you simply have to prepare in advance to give its enormous flavours time to develop. The sweet perfume of rose and the heat of chilli blend into an instant hit.

Discover more braai recipes here.

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Braaied chicken with chilli, macadamia and rose marinade

Braaied chicken with chilli, macadamia and rose marinade

Ingredients

Method