The history of Cape Malay cuisine in South Africa begins with the involuntary migration of Africans, Asians and Indonesians around the world, and with it their diverse origins and culinary techniques.
Tasteful pineapple infused chicken. This versatile recipe can be cooked in the oven or on the braai. Serve with a coleslaw salad. Perfect for the hot summer days. Cool and refreshing!
1 whole chicken
2 Tbsp chilli sauce
1 Tbsp honey
½ cup pineapple juice
Juice of 1 lime
¼ cup soy sauce
2 tsp grated fresh ginger
1 tsp crushed garlic
1 tsp paprika
Cut the chicken into 4 or 8 pieces or spatchcock.
Wash and dry the chicken pieces with kitchen towel.
Put the chicken in a ziplock bag, glass or stainless steel bowl.
Combine the rest of the ingredients in a small bowl.
Pour the marinate over the chicken.
Mix to ensure all the chicken pieces are covered with the marinate.
Cover the bowl with plastic wrap or seal the bag.
Refrigerate the marinated chicken overnight to let the flavours infuse.
Allow the chicken to come to room temperature before roasting or braaing (BBQing).
Use the sauce to baste the chicken during cooking or braaing.
Roast the chicken in a preheated oven at 220⁰ Celsius for 30 minutes or until the chicken is a deep golden brown and is cooked through, turning once during the cooking time.
Alternatively, braai the chicken over medium heat.
Cook’s tip how to spatchcock a chicken:
Cut down either side of the backbone with a pair of scissors. Remove the spine and keep aside for making chicken stock. Turn the breast side up and flatten the chicken by pressing down the heel of your hand.
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