Roast chicken is always a hit on the dinner table, but there are many other ways to use this versatile meat. Here’s how to prepare showstopper dishes using various methods – and sometimes only the skin.
Rooibos tea is as South African as it gets. We marinated a whole chicken in cold rooibos tea and used dried tea to lightly smoke it.
TIP Remove the chicken from the kettle braai and leave to rest for 10 minutes. Carve into portions and serve.
Chicken skin is packed with flavour and cooks deliciously crispy. Yet it often ends up in the garbage. Instead of throwing it out, roast chicken skin until golden brown and crisp so you can make the most of its distinctive flavour. Either grind it and use to flavour butter to start your stews, or use it as crackling.
TIP If you’re preparing chicken and not using the skin, freeze it for later use.
Crackles – also known as sev – is a popular Indian snack food made of chickpea flour. It’s available in South Africa and is a key ingredient in Bombay mix. The snacks come in several flavours so you can choose your favourite.
TIP Mix all the ingredients well and serve the coleslaw with the chicken and extra crackles/sev.
South Africans love chutney. This sweet-sour condiment forms the base flavour for this recipe.
TIP Slice the chicken into portions and serve with the rice.
Cooking Sunday lunch often leaves you with piles of dirty dishes, so try making the entire meal in one dish.
TIP You can also use chicken portions for this dish. Simply adjust cooking time accordingly.
When there’s roast chicken on the dinner table, chicken mayo sandwiches are sure to follow! Try out our delicious version of this family favourite and use it as a filling for toasties or even samoosas – the options are endless. Strip the cooked chicken carcass of any leftover meat and use it in this versatile recipe.
TIP Use in sandwiches, wraps, tortillas, on nachos, in savoury pancakes or as filling for samoosas.