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Seared chicken livers with spicy brinjals

15 minutes

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Brinjal recipes

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15 minutes

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Beans recipes

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Dip recipes

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1 hour 20 minutes

Potato recipes

Smashed roast potato salad

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Braai recipes

Chicken espetada with peri-peri

20 minutes

Chicken espetada with peri-peri

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes, plus 1 hour's marinating time

Cooking Time 20 minutes

Ingredients

8 skin-on free-range chicken breasts

For the peri-peri marinade:

4 cloves garlic, crushed
1 cup red wine vinegar
¼ cup maple syrup
3 red chillies, finely chopped
2 t smoked paprika
1 t cayenne pepper
2 lemons, juiced
1 T tomato paste
¼ cup sunflower oil
1 t dried smoked chilli flakes
Salt, to taste

Method

1. To make the marinade for the chicken espetada, heat a pan and simmer the ingredients for 10 minutes, then cool.

2. Cut the chicken breasts in half, then marinate for at least 1 hour or overnight.

3. Thread the chicken onto kebab skewers. Braai until cooked to your liking, brushing the kebabs with the marinade. Serve with the pickled watermelon rind.

Cook's note: We braai a few of these extra-big kebabs to share, and remove the tender chicken pieces from the skewers at the table to eat with the pickled watermelon rind.

Discover more recipes with chicken here.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing

Seared chicken livers with spicy brinjals

Baked brinjal-and-tomato polenta

Polpette

Parmesan-and-polenta potatoes

Vegan bunny chow

Baby marrow noodles with roast pepper sauce

Tagliatelle with smoky tomato sauce, olives and capers

Potato-and-fennel gratin

Creamy feta falafel wraps

Skordalia with baked potato skins

Smashed roast potato salad

Chicken espetada with peri-peri

Chicken espetada with peri-peri

Ingredients

Method