Ingredients

Method

For the atchar butter, mix:
• 125 g butter, at room temperature
• 2 cloves garlic, finely crushed
• 25 g anchovy fillets, drained and finely chopped
• 50 g hot mango atchar
For the chicken:
• 1 Woolworths whole chicken with a butter brine-based blend, spatchcocked
• 4 T extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
• 30 g fresh coriander
• 20 g fresh mint
• 50 g spring onions, finely sliced lengthways
• 90 g Woolworths pickled red onion petals
• 1 lemon, quartered
For the flatbread:
• 250 ml plain yoghurt
• 180 g flour, plus extra for dusting
• ½ t salt
• 2 T olive oil
• 15 g fresh coriander, roughly chopped

Method

Ingredients

1. Spread the butter under the chicken’s skin, then drizzle 1 T olive oil over the chicken and season.

2. Braai over medium coals for 45 minutes, turning every 5 minutes, until cooked through.

3. To make the flatbread, mix the yoghurt, flour and salt and knead to form a smooth ball.

4. Divide into 6 pieces and roll out into flat discs. Braai over medium coals for 1 minute on each side until golden and lightly charred.

5. Mix the olive oil and coriander and brush onto the cooked flatbreads.

6. Toss the coriander, mint, spring onion, pickled onions and their pickling liquid and 1 T olive oil. Season to taste and serve with chicken and flatbread.

Browse more braai recipes here. 

Photography: Jan Ras 
Videoography: Romy Wilson 
Production: Kelesto Motau
Food assistant: Lerato Motau and Tahila Pillay