A fruity recipe for butterflied chicken that is perfect for a Sunday lunch

Ingredients
APRICOT BUTTER
1/2 cup (125 ml) Turkish apricots, finely chopped
4 T (60 ml) soft butter
2 t (10 ml) Ina Paarman’s Masala Spice
1 T (15 ml) grated lemon rind
1 T (15 ml) lemon juice
+- 1/2-1 red chilli, finely sliced
1/2 t (2.5ml) sugar

CHICKEN
1 large fresh free-range chicken
1 t (5 ml) Ina Paarman’s Masala Spice
1 x 500 ml Ina Paarman’s Fruity Marinade
1 large zip-lock bag
8 apricot halves, fresh or dry
foil roasting pan

How to
APRICOT BUTTER
Mash the finely chopped apricots with the butter, Masala Spice, lemon rind, lemon juice, chilli and sugar.

CHICKEN
Place the chicken, breast down, on a cutting board. Use a very sharp knife or strong pair of kitchen scissors to cut along both sides of the backbone.

Remove the backbone. Spread the carcass flat, breast side up.

Loosen the skin over the breast and thigh of the chicken with a long handled spoon turned upside down, and spread the apricot butter under the skin of the chicken, with the same spoon, right side up.

Place the chicken inside a zip-lock plastic bag, add 1 cup of Fruity Marinade. Squeeze out the air and seal the bag. Leave at room temperature for 2 hours or overnight in the fridge.

Remove chicken from the bag, discard the bag and used Marinade, and place chicken into the foil roasting dish on top of apricot halves.

Braai, breast up, in the pan over a medium fire with the lid on & and vent half open basting regularly with fresh Marinade from the bottle. It will take +- 1 hour.

Strain off excess oil and make a gravy in the pan using our Brown Gravy Powder. If using fresh apricots you may have to add a little sugar to the gravy.

By: Ina Paarman

Please rate this recipe

1 Star2 Stars3 Stars4 Stars5 Stars

(No Ratings Yet)

Loading...