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Spatchcock Curry Chutney Chicken & Grilled Nectarine Salad by Zola Nene

120 Minutes
4 Servings
13 Ingredients

Description

Our Spatchcock Curry Chutney Chicken with Grilled Nectarine Salad recipe is crammed full of SA flavour! Zola Nene has created a unique flavour combination in this dish –  spicy, sweet, and tangy come together into a sensational blend. Hungry? Fire up the braai!

Made with Simple Truth Free-Range Chicken, this dish is mouthwatering. Crispy on the outside and juicy and tender on the inside, this spatchcock chicken will have everyone around the table going for seconds. Serve with Zola’s Grilled Nectarine Salad with feta and rocket for a perfect braai Mzansi braai.

Too busy to shop the ingredients in-store? Don't worry – we've got your back! Get everything you need to make this delicious braai favourite, delivered to your door in 60 minutes with Checkers Sixty60.

Directions

How to Spatchcock a Chicken: 

1. First cut out the backbone using a strong pair of scissors. Turn it over and press down on the breastbone to open up the chicken. 

2. Make the marinade by placing the coriander and the yoghurt into a blender until completely combined and green in colour. 

3. Using another bowl, mix the lime juice, chutney and medium curry powder together. 

4. Add the coriander yoghurt mix plus a bit of salt and mix together until well combined. 

5. Rub the marinade into the chicken.

6. Place the chicken skin-side over a hot fire for a few minutes to make the skin crispy before turning it.

7. Cook the chicken for 60 to 90 minutes.


Grilled Nectarine Salad with Feta and Rocket: 

8. Wash the nectarines and cut them into quarters.

9. Grill the nectarine pieces over the hot coals until soft and charred.

10. Take a large salad bowl, add the rest of the ingredients and top with the grilled nectarines. 

11. Drizzle with a little olive oil and vinegar and serve immediately. 

Ingredients

  • 1 Simple Truth whole Free-range Chicken 
  • 250 ml Simple Truth Lactose Free Plain Yoghurt
  • 1 bunch Living Herbs Fresh Coriander
  • 1 lime; juiced
  • 3 tbsp Simple Truth Fruit Chutney 
  • 2 tbsp Medium curry powder
  • 1 tsp Salt

 

For the Grilled Nectarine Salad with Feta and Rocket: 

  • 3 or 4 Nectarines; cut into ¼s 
  • 100 g Feta; crumbled or cubed
  • 1 Packet rocket leaves
  • 2 tbsp. Mixed seeds
  • Olive oil 
  • Balsamic vinegar