Braaied Salsa with Za’atar Chicken

While we all associate braai with meat, we tend to forget that we can basically braai anything and everything!!

Recipes by Khanya Mzongwana

Ingredients:

  • 100ml extra-virgin olive oil
  • Padron peppers 1 cup
  • Roma tomatoes 4
  • Red onion 1, quartered
  • Yellow pepper 1, halved
  • Red pepper 1, halved
  • Spring onions 5
  • Fresh coriander 10g, roughly chopped
  • Dill 1 small bunch, roughly chopped
  • Verjuice ½ cup / 125ml
  • Juice of 1 lime
  • Salt and pepper, to taste
  • Honey 1 T
  • Woolworths hummus, to serve

How To Make Braaied Salsa

  1. Rub the vegetables with 2 tablespoons of the olive oil and place on a hot grill.
  2. Grill the vegetables until well charred and softened, chop roughly, mix with fresh coriander, dill, lime juice, verjuice, chopped cucumber, salt, pepper and honey.

Ingredients:

  • 1 whole free-range chicken, spatchcocked
  • Woolworths spicy seasoning 
    Za’atar
  • Spanish smoked paprika
  • Juice of 2 lemons
  • Extra-virgin olive oil 100ml

How To Make Za’atar Chicken

  1. Combine the spices, lemon juice and oil and rub onto the chicken.
  2. Allow to marinate for at least an hour.
    Heat a grill and place the chicken on the hot grill, cooking for 35 – 40 minutes, turning often.
  3. Leave some of the sauce for basting and baste occasionally.
  4. Once cooked through, serve with the salsa and flatbreads if desired.