Ingredients

Method

• 1 Woolworths Moroccan butterflied chicken
For the radish-and-nectarine slaw:
• 6 radishes, roughly chopped
• 2 x 90 g sachets Woolworths pickled red onions
• 3 red spring onions, sliced
• nectarines, roughly chopped
• 2 T coriander, roughly chopped
• 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.

Find more chicken recipes here

Photographs: Jan Ras
Production: Abigail Donnelly
Food Assistant: Bianca