Serves 4

For the smoking:

The leaves from 10 rooibos tea bags

2 cups dry rice

½ cup brown sugar

For the apricot chicken:

10 dried apricots, chopped

2 Tbs apricot jam

Large handful fresh parsley

2 garlic cloves, chopped

1 tsp ground ginger

Juice of ½ lemon

Salt and pepper

4 Tbs Olive oil

1 whole chicken

Place the rooibos, rice and sugar into a disposable foil roasting tray, stir well to evenly distribute, then place into a medium hot braai, cover and heat until it starts smoking.

In a food processor, combine the apricots, apricot jam, parsley, garlic cloves, ginger, salt, pepper, lemon and olive oil, then blend until smooth.

Rub the apricot mixture all over the chicken and in the cavity.

Place a trivet or rack onto the smoking tray, then place the chicken on top. Cover the braai and leave to smoke for 1 hour or until the chicken is cooked through.