Lemony Spatchcock Chicken with Bacon and Cheese Pap Tart
Serve this chicken with a delicious, cheesy pap tart for the ultimate side dish!
Ingredients:
- 2 c ACE Braai Pap
- 4 c water
- 1 t salt
- 3 t butter
- 1 can KOO Whole Kernel Corn in Brine, drained KOO Corn and chillies
- 1 t crushed chillies (optional)
- 1 can braai relish
- 400 ml cream
- 200 g bacon, fried and chopped
- 1 ½ c cheddar cheese, grated
- For the chicken:
- 1 chicken, spatchcocked (or Remove the backbone and flatten to shape into a spatchcock)
- ½ cup lemon juice
- zest of one lemon
- 2 T olive oil
- 3 cloves garlic, grated
- 1 X 17 g Benny Chicken Stock Powder
- 1 t salt
How To Make
- For the pap tart: Bring water to boil.
- Add salt & ACE Braai Pap. Mix with fork to avoid lumps.
- Once blended, mix with a wooden spoon.
- Turn heat to medium and cook with lid on until desired texture (20-25 minutes), stirring occasionally
- Stir the butter and mielies in.
- Scoop the pap in a buttered dish, flatten with the back of your spoon.
- Pour the braai relish and cream over and sprinkle the bacon over.
- Cover and bake in oven for 45 min. Take out, sprinkle the cheese over and bake / grill uncovered for another 15 min until the cheese is melted and bubbling. Cut into blocks and serve with chicken.
- For the chicken: Combine all the marinade ingredients, score the skin of the chicken and place in the marinade.
- Rub the marinade all over the chicken and marinade for at least an hour.
- Braai over medium coals, basting with the marinade till cooked through.