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Chorizo-stuffed roast chicken

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Chorizo-stuffed roast chicken

1 1⁄2 hours

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Bokkom butter

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Bokkom butter

20 minutes

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Bokkom butter

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 5 minutes

Cooking Time 20 minutes

Ingredients

For the flatbread:

250 g self-raising flour
1 cup double-thick plain yoghurt
salt, to taste
olive oil, for brushing

For the bokkom butter:

2 bokkom fillets, roughly chopped
150 g butter

Method

1. To make the flatbread, combine the flour, yoghurt and salt until a thick dough has formed. Do not overmix. Portion into 4 evenly sized balls, then roll out to a thickness of ½ cm.

2. Brush with olive oil and braai over medium coals until cooked through; about 5 minutes per side.

3. Meanwhile, combine the bokkoms and butter in a cast-iron pan and simmer on the braai until the butter is foamy.

4. Serve the flatbreads with the warm bokkom butter.

Find more braai recipes here.

Photograph: Myburgh Du Plessis
Food assistant: Bianca Strydom