Moroccan Chicken On The Braai

In six ingredients, you can make a chicken dish that not only compliments the cooking style of an open-fire but one that stays tender, flavourful and easy to make.

Ingredients:

  • 2 free-range chicken, spatchcocked
  • 60 ml harissa paste
  • 60 ml low-fat Greek yoghurt
  • 1 juice and grated peel of lemon, (plus extra for serving)
  • 1 dash salt, to taste
  • 1 dash milled pepper, to taste

Instructions:

  1. Place chickens on a large roasting tray.
  2. Mix remaining ingredients and rub all over chickens.
  3. Preheat oven to 180ºC and par-cook chickens for 30 minutes, then remove and set aside.
  4. Continue cooking chickens over medium-hot coals, turning occasionally, until juices run clear and chickens are cooked through.
  5. Squeeze over a little more lemon juice and serve.

Notes:

  1. Chicken dries out easily, so take care not to overcook it on the braai.
  2. For added flavour, let the chickens marinate for up to six hours before.

 

Source: Moroccan Chicken on the Braai

Leave a Reply

Your email address will not be published. Required fields are marked *