BUTTER-BASTED CHICKEN WITH CHAKALAKA AND ROOSTERBROOD

Prep time
15min
Cook time
50min
Serves
6

Nothing beats easy-to-prep braai chicken. It gives you more time to spend with your guests!

Ingredients:

Chicken:

  • 6 chicken pieces
  • 160g butter
  • 5ml paprika
  • 5ml onion powder (optional)
  • 5ml garlic powder
  • salt
 

Chunky chakalaka:

  • 15ml oil
  • 2 onions, chopped
  • 15ml medium curry powder
  • 10ml cayenne pepper
  • 60ml tomato sauce
  • 1 tin chopped tomato
  • 4 carrots, chopped
  • 3 peppers (yellow, green, and red)
  • a handful of cherry tomatoes
  • 1 tin baked beans
  • salt

Method:

For the chicken:
  • Mix the butter with the spices.
  • Smear half the spice butter over the chicken.
  • Braai the chicken for 35 minutes, turning and basting with the remaining butter.
For the chunky chakalaka:
  • Heat oil in a pan over medium heat (or over the coals).
  • Fry the onion, curry, and cayenne for 2 minutes.
  • Stir in the tomato sauce, tomatoes, carrots, and peppers. Simmer for 15 minutes.
  • When the carrots are tender, add the cherry tomatoes and baked beans. Season.
For the roosterbrood:
  • Mix the flour, salt, sugar, and yeast together.
  • Add the butter into the flour mixture, rubbing it with your fingertips until the mixture resembles crumbs.
  • Add water to the dry ingredients to form a soft dough. Place aside, cover, and allow to rise for 1 hour.
  • Knead the dough again and shape into 12 balls.
  • Place the dough aside for 10 minutes.
  • Flatten the balls slightly and sprinkle with a little flour.
  • Cook over a low fire for 10 minutes on each side.
  • Tap the bread with your fingers. When it makes a hollow sound, it’s ready to serve.