“Chicken will forever remain a freezer staple in my home. It's accessible, affordable (often on special), easy to prepare and always delicious. Here, I show you how to rule the roost with both familiar and new ideas, plus how to be seated at the table in record time.” – Khanya Mzongwana
XIGUGU-AND-COCONUT ROAST CHICKEN
“Discovering xigugu has been one of the most exciting encounters I've had with southern African ingredients. I took a page out of producer Praising Mabunda's book and made this slow-and-steady chicken with little more than xigugu, coconut milk and salt. It's hard to replace xigugu, but peanut butter delivers a similar flavour.”
Serves 6
EASY
GREAT VALUE
Preparation: 10 minutes, plus 1 hour's chilling time
Cooking: 1 hour
xigugu or peanut butter 100 g
coconut milk 1 x 400 ml can, shaken
canola oil 4 T
Woolworths hot seasoning 2 T
whole free-range chicken 1
Combine the xigugu, coconut milk, oil and seasoning and coat the chicken in the mixture. Place in an ovenproof dish, cover and chill for an hour. Preheat the oven to 160°C. Place the
