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
- Rub the vegetables with 2 tablespoons of the olive oil and place on a hot grill.
- 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
- Combine the spices, lemon juice and oil and rub onto the chicken.
- 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. - Leave some of the sauce for basting and baste occasionally.
- Once cooked through, serve with the salsa and flatbreads if desired.