Baked Peri-Peri Chicken with Crispy Potatoes


Serves 4-6

6 wooden sosatie sticks
1 Tbs Zola’s Feasts Flavourbomb Spice Mix
1/2 cup fruit chutney
Chopped chilli, to taste
Salt and pepper
4 chicken breasts, cut into chunks
18 Turkish dried apricots


Soak the sosatie sticks in water for 10 minutes.

Mix together spice, chutney, chilli, salt and pepper.

Add the chicken and mix well to combine.

Skewer the chicken onto sticks, alternating with the apricots.

You can leave the sosaties to marinate overnight at this stage if you wish.

Cook the sosaties on the Braai or on a griddle pan until golden and the chicken is cooked through.

Serves 4

12 chicken drumsticks
Salt and pepper
4 spring onions, roughly chopped
1 lemon, zested and juiced
3 cloves garlic
1 red chilli, chopped
1 tsp cayenne pepper
1 tsp paprika
2 Tbs tomato paste
300ml tomato juice
2 Tbs sugar

For the potatoes:
350g baby potatoes
4 Tbs olive oil
2 Tbs chopped thyme
Salt and pepper
50g butter

Preheat oven to 200C

Place the chicken into a roasting dish, then season with salt and pepper

Place the onion, lemon zest and juice, garlic, chilli, cayenne pepper, paprika, tomato paste, tomato juice and sugar into a blender, then blend until smooth.

Pour sauce onto the chicken, then place into the oven and roast for 45 minutes, turning frequently during cooking.

Thinly slice the potatoes then place into a bowl with the olive oil and thyme, then season with salt and pepper and toss well to coat.

Lay the potatoes out onto a large baking tray in a single layer, then dot the butter on top of the potatoes.

Place into the potatoes, then roast in the oven along with the chicken until golden and crispy around the edges.