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Pan-fried calamari with chickpeas

10 minutes

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40 minutes

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25 minutes

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50 minutes

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20 minutes

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20 minutes

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15 minutes

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1 hour 20 minutes

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Crispy fried eggs and chakalaka bean salad on toast

5 minutes

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25 minutes

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Chicken with bagna cauda

1 hour

Atchar recipes

Atchar-butter-braaied chicken with flatbread

1 hour

Atchar-butter-braaied chicken with flatbread

Serves 6

Difficulty Easy

Prep Time 20 minutes

Cooking Time 1 hour

Ingredients

For the atchar butter, mix:

125 g butter, at room temperature
2 cloves garlic, finely crushed
25 g anchovy fillets, drained and finely chopped
50 g hot mango atchar

For the chicken:

1 Woolworths whole chicken with a butter brine-based blend, spatchcocked
4 T extra virgin olive oil
sea salt and freshly ground black pepper, to taste
30 g fresh coriander
20 g fresh mint
50 g spring onions, finely sliced lengthways
90 g Woolworths pickled red onions
1 lemon, quartered

For the flatbread:

250 ml plain yoghurt
180 g flour, plus extra for dusting
½ t salt
2 T olive oil
15 g fresh coriander, roughly chopped

Method

1. Spread the butter under the chicken’s skin, then drizzle 1 T olive oil over the chicken and season.

2. Braai over medium coals for 45 minutes, turning every 5 minutes, until cooked through.

3. To make the flatbread, mix the yoghurt, flour and salt and knead to form a smooth ball.

4. Divide into 6 pieces and roll out into flat discs. Braai over medium coals for 1 minute on each side until golden and lightly charred.

5. Mix the olive oil and coriander and brush onto the cooked flatbreads.

6. Toss the coriander, mint, spring onion, pickled onions and their pickling liquid and 1 T olive oil. Season to taste and serve with chicken and flatbread.

Browse more braai recipes here.

Photography: Jan Ras
Videoography: Romy Wilson
Production: Kelesto Motau
Food assistant: Lerato Motau and Tahila Pillay

This is a test recipe

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Atchar-butter-braaied chicken with flatbread

Atchar-butter-braaied chicken with flatbread

Ingredients

Method