10 May 2010

PRIMI CHICKEN

CHILLI-LEMON-HONEY CHICKEN

• Chicken thighs 4 to 6
• Olive oil 2 Tbs (30 ml)
• Salt, course Good sprinkling
• Pepper, black course Good sprinkling
• Lemon juice 4 Tbs (60 ml)
• Honey 2 Tbs (30 gm)
• Wine white 150 ml
• Bay leaf 2
• Chilli paste (John West or Bushmans) 1 Tbs (40gm)
• Corn flour 1 tsp

METHOD:

• Take a 35 cm long double layer of tin foil and place it on a work surface. Turn the edges up slightly to retain liquids.
• Sprinkle oil over the foil
• Place chicken pieces over the foil bone side down
• Sprinkle liberally with salt & pepper
• Spoon honey evenly over the surface of the chicken.
• Top with the bay leaves.
• Spoon wine and lemon juice around the chicken.
• Place a second layer of foil on top
• Gather up the edges of the foil and make a tightly sealed bag.
• Place bag in a roasting tray and bake in the oven at 180C for 30 minutes. If your bag is correctly sealed it should puff up like a balloon. Alternatively you can place the sealed bag directly on top your braai grid and cook for 30 minutes once the bag has puffed.

To serve the chicken:

• Place the whole bag on the braai and heat for 10 minutes if you are not braaing straight away and have used the oven to cook the chicken. If the chicken is still hot from the oven proceed  to the next step.
• Open the bag and remove the chicken taking care not to spill the juices inside.
• Transfer the juices in the bag to a pan.
• Brush chilli paste evenly over the chicken.
• Place the chicken bone side down on the braai for about 2 minutes then turn over and braai for another couple of minutes or until you get a nice barbeque grilled look.
KEEP WATCHING as the skin side will burn easily because of the honey!
• Add the corn flour diluted in cold water to the juices in the pan and cook over the braai to thicken slightly.
• When the chicken is nicely grilled serve on a plate. Pour the reduced juices over the chicken.

ENJOY!