Main Meals Archives

Beef recipes

Frikkadel soup with dumpling lid

1 hour

Chicken recipes

Sticky orange chicken casserole

45 minutes

Curry recipes

Chutney chicken

35 minutes

Chutney chicken

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

Look through more braai recipes here.

Strawberry tart with lemon posset

Beer-box (braai) platter

Rum-and-raisin rusks

Hearty beef stew

Vietnamese chicken curry

Creamed spinach lasagne

4-ingredient budget pasta

Frikkadel soup with dumpling lid

Sticky orange chicken casserole

Duck curry

Baked ratatouille

Kassler chops

Kale leaf ravioli

Vegan breakfast

Chutney chicken

Chutney chicken

Ingredients

Method