Peach Shisa Nyama Marinated Chicken Flattie
- Serves 4 – 6
Ingredients
- 3 ripe peaches. If the peaches are not ripe, roast them at 200°C (400°F) for 5 minutes.
- 2 tsp Salt
- 1 tsp Chilli powder
- 2 tsp Dried oregano
- 1 tsp Smoked paprika
- ½ tsp Cayenne pepper
- ½ tsp Cumin seeds
- 2 tbsp olive oil
- 1 Whole chicken
Serving suggestion: cheesy corn pap or corn mielie bread
Method
- Make the marinade: Remove the pits from the peaches and roughly chop them. Place them in a blender along with all the spices. Blend until a smooth, thick marinade forms.
- Flatten the chicken: Place the chicken breast-side down on a cutting board. Using sharp kitchen shears, cut along either side of the backbone, from the neck to the tail, to remove it. Make a small cut in the cartilage at the bottom of the breastbone. Press down on the ribcage to crack it open and flatten the chicken.
- Marinate the chicken: Place the chicken in a tray and coat it with the marinade, reserving 2 tablespoons for basting. Cover the tray and refrigerate for 2 hours.
- Braai the chicken: Prepare your braai for direct cooking over medium heat. Place the chicken bone-side down on the braai. Put a tin foil-wrapped brick directly over the chicken. Braai for 40 minutes with the lid closed.
- Baste and cook: Remove the brick, baste the chicken with the reserved marinade, and rotate it. Cook for an additional 10 minutes with the lid closed, or until the chicken is cooked through.
- Rest and serve: Remove the chicken from the braai and allow it to rest for 5 minutes before carving.