Amasi braaied chicken with charred leftover bread & tomato relish

Prep time
Cook time

The longer the chicken sits in the maas, the juicier and more tender it becomes.


  • 12 Pieces Goldi Mixed Portions
  • 1 Tbsp (15ml) Chicken spice, you can substitute with half a cube of chicken/veg stock, optional
  • 1 cup (250ml) Amasi
Tomato Relish:
  • 1 Tbsp (15ml) oil
  • 1 onion, sliced
  • 3 tomatoes diced, or 1 can of tomatoes
  • 2 carrots, grated
  • 1 tsp (5ml) of sugar
  • 1 tsp (5ml) of salt
To serve, 8 Slices of stale bread


  • In a bowl, combine amasi and chicken spice, or ½ stock cube if using.
  • Mix until the chicken spice is incorporated.
  • Add the chicken pieces to the amasi and evenly coat.
  • Marinade for 2 hours, and a minimum of 30 minutes.
  • Remove chicken from marinade, shake off any excess marinade, but keep the amasi for basting.
  • Over a medium hot fire, place chicken bone side down. Cook for 12 minutes (if possible covered). Turn chicken, baste, and cook for a further 8 minutes.
  • (to test if the fire is ready; hold your hand above the coals for 5 - 8 seconds, if you have to pull your hand away sooner, the fire is too hot.)
  • While the chicken is cooking, make your tomato relish. In a cast iron pan over the fire, or on a stove, add oil to the pan, and gently fry onions for 8 minutes, until golden in colour.
  • Add your chopped tomatoes, sugar, salt and grated carrots and let simmer for about 2 minutes.
  • Lightly char bread over the fire.
  • To serve, add a dollop of the relish to bread and top off with chicken.