INGREDIENTS 50g coconut oil 1¼ tsp ground cumin 2 tsp chopped sage 1 tsp chopped rosemary 4 naartjies 1 whole chicken Salt and black pepper 6 baby red onions, quartered 2 tbsp honey, warmed 1 cube chicken stock
METHOD 1. Preheat oven to 220°C. Combine the coconut oil, cumin, sage, rosemary and zest of 1 naartjie. Rub all over the chicken, then season. 2. Slice one naartjie in half and stuff in the cavity. Slice another into segments (skin on) and place in a deep roasting dish along with the red onions. Place the chicken on top and place in the oven. Roast for 15 minutes before turning the temperature down to 180°C. Continue to roast for a further 15–25 minutes. 3. Meanwhile, combine the honey, juice of the remaining naartjies, chicken stock, salt and pepper in a bowl. Brush over the chicken 10 minutes before removing from the oven. 4. Create a neat slit next to the bone of the chicken’s leg, if the juices run clear, it is done. Remove from the oven and wrap in tinfoil. Leave to rest for 20 min before carving.
It’s that time of the year again when we want to shed our jackets and indulge in fresh salads. While I enjoy a classic Caesar, or a good romaine, I also like to make salads that are not found on everyday menus.
3 cups shredded Chinese cabbage
3 cups shredded red cabbage
1 cup shredded carrots
1 cup unsalted cashews
1/4 cup chopped chives (try cutting with scissors)
1 cup roughly chopped mint leaves
1 cup torn cilantro leaves
4 small red thai chilies, seeds removed and finely sliced (optional if you don’t like spice)
4 fully cooked chicken breasts, cut into slices
For the coconut lime dressing:
1 cup of coconut milk
2 tbsp of fish sauce
4 tbsp of lime juice
2 tbsp of coconut sugar
Combine cabbage, carrot, cashews, chives, mint, cilantro and chicken in a large bowl and toss gently to combine.
In a measuring cup, combine coconut milk, fish sauce, lime juice and sugar. Stir well to combine. Pour half the dressing over the salad and gently toss. Divide between plates and top with chilies. Add more dressing to taste.
I like to make a lot of dressing and keep some in fridge to dip veggies in or pour over rice, but you can half the dressing recipe if you want to. Beware of the chilies, as they are very spicy. After slicing them, wash your hands very well and don’t touch your eyes or nose. If you prefer a little less spice, sprinkle the finished salad with dried chili flakes instead.