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BBQ Chicken and Chakalaka Relish
Total:
8 hr 55 min
Active:
55 min
Yield:
4 servings
Level:
Intermediate
Total:
8 hr 55 min
Active:
55 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Chakalaka Relish:
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped 
  • 1 red chile, seeded, finely sliced 
  • 1 red bell pepper, seeded, finely chopped 
  • 1 clove garlic, minced 
  • 1 to 2 teaspoons medium curry powder 
  • 1/2 teaspoon dried mixed herbs 
  • 2 medium carrots, grated 
  • One 410-gram/14-ounce can baked beans 
  • One 410-gram/14-ounce can chopped tomatoes 
  • 1 tablespoon chutney or apricot jam
  • 1 tablespoon tomato ketchup 
  • Kosher salt and freshly ground black pepper
BBQ Chicken:
  • 2 tablespoons ketchup
  • 2 tablespoons olive oil 
  • 2 tablespoons balsamic vinegar 
  • 1 tablespoon runny honey 
  • 1 tablespoon lemon juice 
  • 2 teaspoons paprika 
  • 1/2 teaspoon dried cilantro
  • 1/2 teaspoon ground cinnamon 
  • 2 cloves garlic, minced 
  • 1 fresh chile, seeded and chopped, or 1 teaspoon dried chile flakes 
  • Salt and freshly ground black pepper 
  • 1 whole chicken, spatchcocked or cut into 8 skin-on pieces
  • Serving suggestions: side salad, mealie pap (cornmeal porridge) or polenta

Directions

For the chakalaka relish: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until softened, at least 5 minutes.

Add the red chiles, bell peppers, garlic, curry powder, mixed herbs and carrots, and cook for another 3 to 5 minutes.

Add the beans, tomatoes, chutney, ketchup and a generous pinch of salt and pepper. Bring to a simmer and cook for 30 minutes.

For the BBQ chicken: In a jug, mix together the ketchup, olive oil, balsamic, honey, lemon juice, paprika, cilantro, cinnamon, garlic, chiles and a generous pinch of salt and pepper.

Brush the chicken with some of the sauce, cover with plastic and refrigerate at least 1 hour, or preferably overnight.

Remove the chicken from the refrigerator 20 minutes before cooking to bring to room temperature.

Grill the chicken, lid down, for 30 to 35 minutes, or until cooked through, turning halfway and basting with extra sauce every 10 minutes.

Serve immediately with a side salad or a generous spoonful of mealie pap or polenta and the chakalaka relish on the side.

Cook's Note

To turn a whole chicken into a flattie (i.e., to spatchcock), place the chicken so that the drumsticks are on top, and cut along the breastbone with a kitchen scissors. Pull the chicken apart and lay it flat on a roasting tray.

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