Rainbow spice flavas frozen chicken pieces assorted

R19.99

Current rating: 5 from 1 votes.

Current rating: 5 from 1 votes.

This is Cooked star, Justin Bonello’s, recipe from his book, Cooked in Africa (Penguin). Give it a whirl.

Energy: 3014KJ	Carb: 28g
Protein: 61g	Fat: 39g

Less than 1.5 hours

Serves: 8

Recipe Type: Mains

Main Ingredient: Chicken

2 PnP chickens, country-reared

4 cloves of garlic, crushed

1 pinch salt and milled pepper

1 dash PnP olive oil

2 cans beer, or ginger beer, for a booze-free version

1 pineapple, peeled and diced

2 tbsp PnP curry powder

8 medium bamboo skewers, soaked in water for 20 minutes

Wash chickens under cool running water and pat dry with kitchen paper.
Mix garlic, seasoning and oil together and rub over chickens.
Open beers and perch chickens upright on the cans. Ensure that chickens sit tightly on cans so they won’t topple over.
Place chickens on a kettle braai, cover with a lid and cook for about 40-80 minutes, depending on size of chickens.
Toss pineapple chunks with a little oil and curry powder.
Thread onto skewers and braai until cooked through and slightly charred.
Serve chicken with pineapple skewers and beer!
The beer boils and steams the flesh, cooking from the inside out, giving it a malty flavour. It will also keep the chicken tender, while the coals crisp the skin.