Atchar-butter-braaied chicken with flatbread

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Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

This 4-ingredient butter will change the way you braai chicken! Keletso Motau's chicken comes out juicy, garlicky, buttery, and spicy – with an extra saltiness from the hidden anchovies. Make it immediately, if not sooner!

Ingredients

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 onions
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

Cooking Instructions

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