- 4 cups ginger beer, plus 2 cans
- Sea salt and freshly ground black pepper, to taste
- 4 garlic cloves, roughly chopped
- 4 thyme sprigs
- 2 large free-range chickens
- 2 cups shallots, peeled
- 2 cups buttermilk, for drizzling
- Extra virgin olive oil, for drizzling
- For the chickpea flatbreads:
- 240 g chickpea flour
- 1 T ground turmeric
- 2 T sunflower oil
- Salt, to taste
- For the lemon salsa, mix:
- 2 lemons, chopped and the other juiced
- ¼ cup apple cider vinegar
- ¼ cup extra virgin olive oil
- 4 garlic cloves, finely chopped
- 4 T parsley, roughly chopped
Place 4 cups ginger beer, the seasoning, garlic and thyme in a container large enough to hold both chickens. Stir, add the chickens and marinate in the fridge for at least 2 hours, but preferably overnight.
Remove the chickens from the marinade and pat dry. Season, then place an opened can of ginger beer into the cavity of each chicken, then place upright on a braai grid over low coals. Cover and cook for 50 minutes, or until cooked through, checking to ensure the chickens don't burn. Wrap the shallots in tin foil, shiny side facing inwards, then place directly onto the coals and cook for 15–20 minutes, or until soft.
To make the chickpea flatbreads, mix the flour, turmeric, oil, salt and enough water to knead into a soft dough.
Flour a clean surface and divide the dough into 6 equal-sized balls. Carefully roll out each ball, then cook in a dry pan on the stove or over medium coals for 45 seconds to 1 minute on each side.
Serve the chicken with the flatbreads, lemon salsa, buttermilk and shallots.
Cook’s note: Marinades add flavour to meat and also help to tenderise it.