Home
Recipes
Main Meals

Ostrich steak skewers with satay sauce

Asian recipes

Ostrich steak skewers with satay sauce

10 minutes

Vegetarian chilli dogs

Cheese recipes

Vegetarian chilli dogs

30 minutes

Slow grilled lamb ribs

Braai recipes

Slow grilled lamb ribs

40 minutes

Sesame-seared tuna

Easter recipes

Sesame-seared tuna

5 minutes

Salmon with easy confit tomato dressing

Fish recipes

Salmon with easy confit tomato dressing

2 hours

Rump skewers

Beef recipes

Rump skewers

30 minutes

Roast chicken in creamy cider sauce

Chicken recipes

Roast chicken in creamy cider sauce

1 hour 40 minutes

Pickled fish cakes

Easter recipes

Pickled fish cakes

35 minutes

Peri-peri oven-roasted seafood skillet

Easter recipes

Peri-peri oven-roasted seafood skillet

1 hour

Paneer pilau

Cheese recipes

Paneer pilau

40 minutes

Beetroot curry

Beetroot recipes

Beetroot curry

30 minutes

Moroccan chicken under a brick

Braai recipes

Moroccan chicken under a brick

1 hour

Load more

Moroccan chicken under a brick

By Abigail Donnelly

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 Woolworths Moroccan butterflied chicken

For the radish-and-nectarine slaw:

6 radishes, roughly chopped
2 x 90 g sachets Woolworths pickled red onions
3 red spring onions, sliced
nectarines, roughly chopped
2 T coriander, roughly chopped
red bird’s-eye chilli, finely chopped
1 lime, juiced
1 T extra virgin olive oil

Method

1. Cook the chicken under a brick wrapped in foil on the braai for 1 hour, turning after 30 minutes.

2. To make the slaw, mix all the ingredients then set aside for 15 minutes to allow the flavours to develop.

3. Serve the chicken with the slaw.

Find more chicken recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca