Why not try this for your Saturday braai. Its easy and will definitely impress your mates. This recipe can be done in the oven or oven the coals in a braai that can close.
SERVES: 4 – 6
INGREDIENTS:
- 1 Large whole chicken (about 1.5 kg)
- 1 large can (400 – 500 ml) lager
For the rub:
- 1 heaped teaspoon fennel seeds
- 1 level teaspoon cumin seeds
- 1 level teaspoon smoked paprika
- 1 heaped teaspoon brown sugar
- 1 level teaspoon mild chilli powder
- sea salt
- freshly ground black pepper
- olive oil
METHOD:
- Preheat your oven to 200°C.
- Take your chicken out of the fridge while you make your rub.
- In a pestle and mortar, crush your fennel and cumin seeds and mix with the paprika, brown sugar, chilli powder, salt and pepper.
- Stir in about 3 tablespoons of olive oil until you get a nice paste.
- Drizzle this rub all over the chicken, inside and out, using your hands. Make sure you get the rub in all the areas.
- Open your beer, have a couple of good gulps (or pour in a glass) so your can is just about 3/4 full, then lower your chicken’s cavity on to the top of the can so it looks as though the chicken is sitting on the can.
- Put the chicken on a tray on the very bottom of your oven. Cook for around 1 hour 10 minutes to 1 hour 30 minutes or until it’s golden and delicious and the meat pulls away from the bone and the juices run clear.
- Once done, remove the can and loosely cover your chicken with foil and a tea towel until you are ready to carve and serve.
