Air-fryer recipes
15 minutes
Air-fryer steak with café de Paris butter
Main Meals
Xigugu-and-coconut roast chicken
6
Easy
10 minutes, plus 1 hour’s chilling time
1 hour
“Discovering xigugu has been one of the most exciting encounters I’ve had with southern African ingredients. I took a page out of producer Praising Mabunda’s book and made this slow-and-steady chicken with little more than xigugu, coconut milk and salt. It's hard to replace xigugu, but peanut butter delivers a similar flavour.”
Wine/Spirit Pairing
Woolworths Danie de Wet Signature Chardonnay
Ingredients
Method
- 100 g peanut butter
- 400 ml can coconut milk, shaken
- 4 T canola oil
- 2 T Woolworths hot seasoning
- 1 whole free-range chicken
Method
Ingredients
1. Combine the xigugu, coconut milk, oil and seasoning and coat the chicken in the mixture.
2. Place in an ovenproof dish, cover and chill for an hour. Preheat the oven to 160°C. Place the chicken in the oven and cook for an hour, turning once. Halfway through cooking, baste the chicken with the pan juices. Once fully cooked, increase the heat to 200°C and grill until the chicken is golden brown. Serve hot.
Photograph: Toby Murphy
Production: Khanya Mzongwana
Food assistant: Estee Skein
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