Name: Chicken meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: For the meatballs: ,Woolworths chicken mince 200g,Woolworths duck sausages, removed from casings 200g,coriander, chopped 10g,ginger, grated 1 x 3 cmpiece,green chilli, chopped 1,salt, to taste ,Woolworths pad Thai noodles 200g,soya sauce 2T,honey 2T,roasted cashews, chopped, for serving 100g,mangetout, sliced, for serving 80g,coriander, for serving 10g,plums, thinly sliced, for serving 2,For the spring onion pesto, blend: ,spring onions 75g,lemon, juiced 1,coriander 10g,garlic, chopped 1clove,salt, to taste ,olive oil ¼cup,cold water, to loosen ,For the sauce, mix: ,home-made plum sauce 4T,soya sauce 1T,mirin 1T,honey 1T,garlic 1cloves

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Chicken meatballs

20 minutes

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Tandoori-style chicken

Serves 8

Difficulty Easy

Prep Time 20 minutes, plus 1 hour’s or overnight marinating time

Cooking Time 30 minutes

Ingredients

For the spice paste:

70 g Woolworths fresh crushed garlic, ginger, chilli and turmeric
2 T paprika
2 T garam masala
1 lemon, juiced
sea salt and freshly ground black pepper, to taste
¼ cup canola or sunflower oil
2 whole free-range chickens, portioned into leg-and-thigh cuts, and wing and breast cuts
4 x 200 g packs Woolworths naan bread, for serving

For the mint chutney:

20 g fresh mint, stalks removed
20 g fresh coriander
2 t ground cumin, roughly chopped
1 green chilli
2 cups plain yoghurt
2 t sugar
sea salt and freshly ground black pepper, to taste

Method

1. To make the paste, combine the garlic, ginger, chilli and turmeric with the paprika, garam masala, lemon juice, salt and pepper. Add enough oil to form a paste.

2. Prepare the chicken by making incisions into the meat – this will help the chicken absorb the flavour of the spice paste and cook it quicker over the coals. Coat the chicken in the paste, ensuring it gets into every incision. For best results, marinate overnight – but if you’re pressed for time, an hour will also give great flavour.

3. Skewer the chicken on large skewers and place on a braai grid set over medium coals. Turn the chicken every 5 minutes, evenly cooking and charring it. Braai for 30 minutes or until the chicken is cooked – check by piercing the thickest part of the thigh – if the juices run clear, the chicken is ready.

4. To make the mint chutney, combine all the ingredients in a food processor and blend to form a vibrant green sauce. Serve the chicken with the mint chutney and toasted naan, and napkins, of course.

Photograph: Jan Ras
Production: Emma Nkunzana
Recipes: Clement Pedro

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Ingredients

Method