Ingredients

Method

• 1 Woolworths Korean butterflied chicken
• For the radish-and-nectarine slaw:
• 6 radishes, roughly chopped
• 2 x 90 g sachets Woolworths red onion pickled topper
• 3 red spring onions, sliced
• 2 nectarines, roughly chopped
• 2 coriander, roughly chopped
• 1 red bird’s-eye chilli, finely chopped
• 1 lime, juiced
• 1 T extra virgin olive oil

Method

Ingredients

1. Cook the chicken under a brick wrapped in foil on the braai for 1 hour, turning after 30 minutes.
2. To make the slaw, mix all the ingredients then set aside for 15 minutes to allow the flavours to develop.
3. Serve the chicken with the slaw.

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