Main Meals

Moroccan chicken under a brick

6
Easy
20 minutes
1 hour

Enjoy the bold flavours of Moroccan chicken cooked under a brick on the braai, paired with a fresh and zesty radish-and-nectarine slaw. Easy, delicious, and perfect for sharing! Try this vibrant recipe today.

Wine/Spirit Pairing
Paul Clüver Riesling
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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
Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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