Ingredients

Method

• 1 cup Worcestershire sauce
• 2 T salt
• 1 whole free-range chicken, spatchcocked
• 1⁄4 cup canola oil
• 1 large sprig rosemary
For the peach hot sauce:
• 1⁄4 cup canola oil
• 1 medium onion, roughly chopped
• 4 cloves garlic, finely chopped
• 1 t fresh ginger, grated
• 1 yellow pepper, quartered and seeded
• 200 g Woolworths Rosalini tomatoes
• 1 T smoked Spanish paprika
• 15 g bird’s-eye chillies
Ingredients aren't specified.
• freshly ground black pepper, to taste
• 1 x 400 g peach halves in syrup

Method

Ingredients

1. Combine the Worcestershire sauce and salt and pour into a large Ziploc bag. Place the chicken in the bag and massage the marinade into it well. Marinate in the fridge overnight.

2. Preheat the oven to 200°C. Heat the oil in a large pan. When the oil is hot, place the chicken in the pan, skin-side down. Pan-fry until just golden brown, then place on a baking tray and roast for 40 minutes, or until the chicken’s juices run clear and the skin is golden brown and crisp.

3. To make the peach hot sauce, heat the oil in a pan. Gently fry the onion, garlic and ginger over a medium heat. Add the pepper, tomatoes, paprika and chillies and fry until the pepper softens and the onions begin to caramelise, stirring occasionally. Season well. Add the peaches, reserving the syrup. Stir once more, then pour the contents of the pan into a blender and add 1⁄4 cup of the peach syrup. Blend until smooth and serve with the chicken. The sauce keeps for up to two weeks in the fridge.

Hot tip: this chicken recipe is fabulous on the braai.

Find more TASTE Christmas recipes here.

Photographs: Toby Murphy
Production and Recipes: Khanya Mzongwana
Food Assistant: Kate Ferreira