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Baked chicken and ‘nduja

1 hour

Baked chicken and ‘nduja

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

1 free-range chicken, butterflied

For the “nduja”:

4 cloves garlic
1 cup white wine
2 red chillies, chopped
120 g chorizo, chopped
1 smoked paprika
4 tripe tomatoes, chopped
2 red peppers, chopped
lemon juice a squeeze
salt, to taste

Method

1. Preheat the oven to 180°C. Place the chicken in a Römertopf or ovenproof dish.

2. To make the nduja, blend all the ingredients together and pour over the chicken. Cover and bake for 1 hour.

3. Squeeze over the lemon and season. Serve with savoury rice or fried bread.

Find more chicken recipes here

Photographs: Myburgh Du Plessis
Production: Abigail Donnelly
Food Assistant: Emma Nkunzana

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Chicken-and-pineapple kebab

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Southern fried chicken wings with sriracha mayo

Sticky miso chicken wings

Anna’s Coke chicken

Honey buffalo wings with blue cheese sauce

Chicken feet

Nani’s khowse (Burmese chicken soup)

Brined chicken

Roast chicken with Paloise sauce

Tomato-and-chicken soup

Baked chicken and ‘nduja

Baked chicken and ‘nduja

Ingredients

Method