Great for weeknight braaing. If coals are costly, make it on a griddle pan instead.
Serves 4 

 Ingredients  

 For the brined chicken: 

6 (about 600g) chicken breast fillets
1L water
¼ cup salt
2 Tbsp brown sugar
2-4 cloves garlic, bruised
1 onion, sliced
¼ cup peanut butter
3-4 Tbsp hot water
2 Tbsp soy sauce
2 Tbsp rice vinegar
Canola oil, for brushing
Salt and milled pepper
Handful salted giant peanuts, chopped
Handful coriander and/or mint
Smashed cucumber salad, for serving 

 Method   

1. Butterfly chicken breasts open. (This ensures even cooking, meaning one part won’t dry out while the other is still cooking through.)
2. Place the water, salt, sugar, garlic and onion in a deep dish. Cover and refrigerate for at least 3 hours or up to 24 hours (the longer the better). Remove the chicken 1 hour before cooking to allow it to warm up to room temperature.
3. In the meantime, prepare the sauce by warming peanut butter for 10-20 seconds, just until it is runny.
4. Whisk in hot water, soy sauce and rice vinegar. (Add a splash of water to thin down, if you like.) Set aside.
5. Remove chicken from brine and pat dry using kitchen paper. Brush the chicken with oil and season lightly.
6. Braai the chicken breasts over hot coals for 8-12, or until cooked through.
7. Serve chicken hot off the braai topped with peanuts and herbs, with sauce and salad on the side. 

 Cook’s note  

 The main reason for brining a chicken is to keep it moist and flavourful. It’s especially useful for a whole chicken that has leaner cuts (like the breast) that can often dry out over the coals.  

Recipes & Styling: Liezl Vermeulen 
Photography: Zhann Solomons  

The post Charred chicken with peanut sauce   appeared first on MyKitchen.

A fresh and light option is always a winner! Make this charred chicken with apple slaw for a weeknight meal or family lunch.

SERVES 6 // COOKING TIME 1 hour 20 min

INGREDIENTS
For the charred chicken
4 tbsp olive oil
2 tbsp butter
1 onion, chopped
2 celery stalks, chopped
2 thyme sprigs
Handful parsley, chopped
1½ cups breadcrumbs
1 chicken, giblets removed
For the apple slaw
4 green apples
2 fennel bulbs
⅓ cup olive oil
⅔ cup apple cider vinegar
¼ cup honey
1 tsp salt
½ cup walnuts, toasted and chopped

METHOD
For the charred chicken
1. Preheat oven to 220°C.
2. Mix all the ingredients except the chicken. Season and use it to stuff the chicken. Season again.
3. Place chicken on a wire rack over a roasting tray and cover with foil. Roast for 30 minutes, uncover and roast for another 30 minutes, until cooked.
For the apple slaw
1. Thinly slice the apples and fennel, use a mandoline if you have one. Set aside in ice water until ready to serve.
2. Mix together all the remaining ingredients, except the nuts, to make a dressing.
3. Place the apple and fennel in a salad bowl and toss with the dressing. Sprinkle with nuts and serve with the roast chicken.

Recipe & styling: Joni Dames & Leila-Ann Mokotedi
Photography: Andreas Eiselen // HMimages.co.za

The post Charred chicken with apple slaw appeared first on MyKitchen.