Chipotle Bbq Spatchcock Chicken, Chakalaka, Corn, Green Salad with Peppadew Roosterkoek
Recipe by: Thando Manyoni
See more of Thando’s creations: instagram.com/thando_manyoni
Back story: This is a dish that represents how my family likes to eat. My mom loves her meat and she loves to have me make my bbq sauce and have it sit in the fridge for whenever she needs it. My mom has also taught me to make so many south African dishes and her chakalaka is one of them. I still struggle to replicate her dishes, as I believe she has that mom magic. So it doesn’t matter if I weigh and follow her steps precisely, I just don’t come with that mom magic lol. Before this, I also had no clue what Roosterkoek was because when I grew we had braai pap as our starch of choice.
Peppadew Roosterkoek
300g bread flour
150g polish
10ml instant yeast
5ml salt
15ml sugar (optional, helps with speeding up proofing stage)
30ml sunflower oil
200ml warm water
60ml finely chopped peppadews
Combine the flour, polish and yeast until fully combined. Add salt, sugar, 20ml of oil and the peppedews.
Gradually add the warm water until the dough comes together, the dough will be sticky. 3. Add remaining oil the bowl, spreading it and then transferring the dough to the bowl. (Oil ensures that dough does not stick to the bowl)
Proof until doubled in size
Transfer to a floured surface, do not knock down. Cut and shape gently. Lay buns onto a tray or board rubbed with oil. Proof buns again
When the fire is ready, gently place buns on the fire and grill until the buns sound hollow when you knock on them
Chipotle Bbq Sauce
1 cup tomato sauce
½ cup brown sugar
4tbsp honey
¼ cup soy sauce
2 tbsp Worcestershire sauce
½ onion
2 roasted garlic cloves
4 tbsp chipotle seasoning
2 tsp liquid smoke (optional – I love adding this ingredient to my sauces because it adds another level of smokiness and flavour to my dishes)
1 whole chicken
Finely chop the onions and garlic
Add the tomato sauce, sugar, honey, soy sauce, Worcestershire sauce, onion, garlic, chipotle seasoning and liquid smoke to a pot. Bring to simmer, allowing the ingredients to combine and the sugar to melt. Set aside until ready to use
While sauce is simmering, spatchcock the chicken by cutting along the back bone and removing then butterflying the chicken
Season the chicken with salt and pepper. Brush sauce on and place on the grill. 5. Braai the chicken, rotating and brushing sauce alternately until chicken is cooked
Chakalaka
2 carrots, grated
2 garlic cloves, finely chopped
½ onions, finely chopped
1 tsp crushed ginger
1 fresh chilli, finely chopped ¼ red pepper
¼ green pepper
¼ yellow pepper
2 tbsp mild curry powder
910ml paprika
60ml canola oil
1 can baked beans
Add the oil to the pan. Saute the onion, garlic and ginger until translucent. And the carrots and saute for 10 minutes
Once carrots are soft, add the spices and chili, saute for 2-3 minutes
Add pepper and saute until soft without browning. Take off the heat 4. Fold in the baked beans.
Corn on cob
4 cobs
100g butter
Herb of choice (e.g. parsley), chopped
Sea salt
Melt butter add herb and allow to infuse for 5 minutes.
Brush the corn with the butter and place on the grill. As the corn grills, continue to rotate and brush with butter until the corn is cooked and an even char has been achieved on all sides.
Green Salad
500g Salad greens
½ Cucumber, ribboned
½ Avocado, sliced
½ green pepper, thinly sliced
½ medium sized red onion, thinly sliced
¼ cup olive oil
30ml white wine vinegar
1 clove roasted garlic, crushed
Salt
Pepper
Prepare all the vegetables into a bowl
For the dressing; combine the olive oil, vinegar, garlic and add the salt and pepper to taste 3. Dress the salad when ready to eat.
Once all the components are ready. Plate onto a beautiful sharing platter and allow everyone to dig in!
