LUNCH in the GARDEN

Southern-style chicken

The secret to this dish is the sauce.

Serves 4 to 6 Ready in 1 hour 20 minutes

1 medium roasting chicken

for the barbecue sauce:

2 large shallots, peeled
10 garlic cloves, peeled
2 large red chillies, trimmed
3tbsp olive oil
8 sprigs fresh rosemary
2tbsp fennel seeds
2tbsp smoked paprika
3tbsp soy sauce zest and juice of 2 lemons
1tbsp mustard powder
150g soft brown sugar
225ml tomato sauce
175ml orange or apple juice fresh parsley, grilled asparagus, and potato salad, to serve

1 Put sauce ingredients in a blender, season, and whizz. Bring to boil in a saucepan, simmer for 15 minutes, then cool. Set aside 150ml for chicken.

2 Cut along either side of chicken’s backbone. Remove bone; turn over and press on breastbone to flatten.

3 Heat braai to medium. Season chicken and place on grill. Turn and brush with sauce until cooked. Sprinkle with parsley. Serve with asparagus and potato salad.

Per serving: 1 874 to 1 255 kilojoules, 11,5 to 8g fat (3 to 2g saturated), 19 to 13g carbohydrate