Moroccan chicken on the braai

SERVES: 8 TIME TO MAKE: Less than 1 hour

Tender, succulent and packed with exotic flavour.

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BRAAI RECIPES

INGREDIENTS

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

METHOD

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

Taste tips

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