Brined lemon-basted chicken with cheesy roosterkoek
Prep time
1h:30min
Cook time
1h:30min
Serves
4
Brining the chicken overnight produces a much juicier and tender end product.
Ingredients:
Brine:
4 cups (1 litre) water
1 cup (250ml) coarse salt
½ cup (125ml) sugar
a handful of fresh herbs
2 lemons, sliced
2 Tbsp (30ml) black peppercorns
1 chicken braai pack (5 piece)
1 cup (250ml) melted butter
juice of 1 lemon
Roosterkoek:
1kg store-bought bread dough
2 cups (500ml) grated cheese
a handful of chives, chopped
2 red chillies, chopped
Method:
- Bring water, salt, sugar, herbs, lemon and peppercorns to a boil. Cool.
- Brine chicken in mixture for at least 1 hour.
- Remove from brine and place onto a greased baking tray.
- Brush with a quarter of the butter mixture and roast for 1 hour 15 minutes or until cooked through. Brush with the remaining butter continuously.
- Combine cheese, chives and chilli.
- Divide dough into 8 balls and flatten slightly to resemble a disc.
- Fill each disc with cheese mixture, fold over to enclose, and pinch the seams with your finger.
- Cover and leave to rise for 15 minutes.
- Braai over medium coals or cook in a hot griddle pan for about 6 minutes or until cooked through.
- Serve chicken with cheesy roosterkoek and lemon or lime wedges.
