Chicken Recipes

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Satay sauce with chicken sosaties Technically speaking this peanut-based sauce forms part of Asian cuisine, but I think of it as Dutch. Everyone I know in the Netherlands loves this stuff and if a piece of meat even so much as threatens that it was braaied, they dip it in or smother it with satay sauce. My view is that it goes best with braaied chicken sosaties.

WHAT YOU NEED (makes about 1½ cups of sauce)

  • 1 tot vegetable oil
  • 1 onion (very finely chopped or even grated)
  • 2 cloves garlic (chopped or crushed)
  • ½ tsp chilli powder (or 2 fresh red chillies, finely chopped)
  • 1 tot brown sugar
  • ½ cup peanut butter (crunchy or smooth)
  • 1 tot soy sauce
  • 1 can coconut milk


  1. Heat the oil in a small to medium-sized potjie or pan and fry the onion, garlic and chilli until soft.
  2. Next you add the brown sugar and fry until the sugar starts to caramelise.
  3. Add the peanut butter and soy sauce, and stir well. Now add the coconut milk and bring to the boil while stirring until it forms a smooth sauce. Reduce the heat by dragging away some of the coals under the potjie and let the sauce simmer for about 15 minutes.
  4. The satay sauce in now ready to be served with braaied chicken sosaties.


  1. Buy deboned chicken thighs or breasts and cut them into bite-sized chunks. Rub the meat with your favourite tailor-made braai salt and then skewer the meat. Cover the sosaties and leave them in your fridge until you braai them.
  2. Alternatively, just buy chicken sosaties at your favourite butchery or supermarket.
  3. Chicken sosaties made from thigh meat are juicier than those made from breast meat, so look out for those.
  4. Chicken sosaties braai in about 10 minutes over medium-hot coals and you can see the meat change in colour as it cooks.


JanBraai Chicken TikkaChicken tikka masala is one of the most famous meals to come from a tandoori oven, which is a cylindrical clay oven heated by a fire, almost like a braai. Tikka means ‘pieces’ but chicken tikka refers to a specific meal of chicken pieces marinated in a masala spice and yoghurt, skewered and cooked in a tandoori (or, in this case, braaied). Chicken tikka masala is one of my all-time favourite curries – and sure to be one of your’s once you’ve nailed this recipe.

WHAT YOU NEED (feeds 4)

The chicken:

  • 600 g deboned, skinless chicken meat (a pack of 4 chicken breasts)
  • 1 cup plain yoghurt
  • 2 tots chicken tikka masala spice (or tandoori masala or any good masala mix that is red in colour that you can find at your local spice market)
  • 1 tot lemon juice
  • about 6 skewers

The sauce:

  • 1 tot garlic
  • 1 tot ginger
  • oil or butter
  • 400 g can tomato purée (or chopped tomatoes)
  • 2–3 tots tomato paste
  • 1 cup cream
  • 1/2 cup coconut cream
  • 1 tsp garam masala (This tastes different from and is slightly hotter than normal masala as it contains different ingredients and ratios of ingredients. You need to trust me that this is the masala you need for the dish so go find it at a spice market.)
  • 1 tsp turmeric powder
  • 1 tsp paprika
  • 1/2 tsp chilli powder (optional, can be less or more)
  • 2 tots ground almonds
  • salt
  • honey
  • 2 tots chopped coriander leaves (dhania)


  1. Cut the chicken into bite-size chunks and mix in a marinating bowl with the yoghurt, masala spice and lemon juice. Cover and leave in the fridge to marinate for a few hours or overnight.
  2. Skewer the chicken pieces (make sosaties) and braai over hot coals until done. Don’t worry about the odd black spot of caramelised chicken appearing.
  3. In a cast-iron pot or fireproof pan lightly fry the garlic and ginger in a bit of oil or butter. If there is any leftover marinade, also add this.
  4. After 2 minutes add all the other ingredients except for the salt, honey and coriander leaves. Simmer the sauce for 15 minutes. While it is simmering, look at the sauce and taste it. If you want to, make the following adjustments:
    • Add salt if it needs more.
    • Make the sauce hotter by adding more chilli powder and/or sweeter by adding honey.
    • To make the colour of the sauce redder add extra paprika or to make it more yellow or orange add extra turmeric.
  5. When the sauce is to your liking, starts to thicken, and the chicken is braaied, remove the skewers and add the sauce to the chicken pieces. Stir in the dhania or coriander leaves and serve with basmati rice.


If you reckon you can multitask then you can obviously braai the chicken and cook the sauce concurrently.


smog2Pizza fans will appreciate that this burger is quite clearly inspired by the SMOG pizza; Salami, Mushroom, Onion and Green Pepper. It’s a globally popular flavour combination for wood-fired pizzas and here we’re adapting it for the South African braai fire. Combine the four with some braaied chicken breasts and fresh fire-toasted rolls and you have yourself a winner!

WHAT YOU NEED: (feeds 4)

  • 4 chicken breast fillets
  • 4 hamburger rolls
  • 1 tot olive oil
  • 1 tot butter
  • 1 onion (sliced)
  • 2 green peppers (sliced)
  • 1 punnet mushrooms (250g, sliced)
  • 2 garlic cloves (crushed and chopped)
  • salt and pepper (freshly ground)
  • 8–12 slices of your favourite salami
  • 1 cup cheese (aged Cheddar, sliced or grated
  1. Make the sauce by heating the oil and butter in a potjie or fireproof pan, then add the onion and green pepper. Sauté for a few minutes until it starts to get a nice colour and then add the mushrooms and garlic. Now toss and fry the whole lot until you like the look of it. Season to taste with salt and pepper.
  2. Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet to be uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite. Season each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into a bowl and toss the fillets around in it until all are coated. Braai the meat for about 8 minutes over hot coals until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
  3. Cut the rolls in half and toast on the braai, watching them carefully so they don’t burn.
  4. Assemble the burger in this order: Toasted roll, slices of salami, braaied chicken fillets, cheese topped with a generous helping of the onion, peppers and mushroom sauce. Positioning the cheese between the warm chicken breast and sauce will cause it to melt, which is exactly what we want.
  5. Place the lid on the burger and eat with both of your recently washed hands.
This flavour combination also works very well when you replace the chicken
breast fillets with homemade 100% beef patties.


revolution-chicken2During a day-long braai session with members of the Swartland Revolution, I was introduced to this style of chicken wing eating. Although their cause is actually about wine, you will agree that this is a revolutionary way of preparing and eating chicken wings. Some caution though: this is a hot and spicy meal. We make the chicken super spicy and serve it with a sauce that both complements and cools down that spiciness. So the spice and the sauce are both essential to the meal; you can’t have one without the other. If you don’t like a bit of burn, rather leave out the cayenne pepper.

WHAT YOU NEED: (feeds about 12 as a starter snack)
  • 36 chicken wings
  • 2 cups buttermilk (1 bottle)
  • 1 cup sour cream
  • 3 tots chives (freshly chopped)
  • 1 tot Dijon mustard
  • 1 lemon (juice and zest)
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 tsp pepper
  • 1 tot dry garlic powder
  • 1 tot paprika
  • 1 tot mustard powder
  • 1 tot cumin
  • 1 tot salt
  • 1 tot dried thyme
  • 1 tot brown sugar
  • ½ tot cinnamon
  • ½ tot ground black pepper
  • ½ tot chilli powder or cayenne pepper
  1. Shake the bottle of buttermilk before opening. Pour it into a bowl and throw in all the other sauce ingredients. Mix well, cover the bowl and put it in your fridge.
  2. Mix all the spice rub ingredients together in a glass jar and shake well.
  3. Braai the chicken wings for about 20 minutes over medium-hot coals, turning often until cooked through. Do not add any spice or sauce to the chicken wings before the braai. Just braai them as is. The spice mixture of this meal turns brown and looks burnt very quickly so we can’t have it on the chicken the whole time it is braaing otherwise it will burn way before the chicken is cooked.
  4. Take the chicken off the grid and place in a braai bowl. Dust the chicken wings generously with half the spice mixture, making sure everything is properly covered. Please note, you need to use only half of the spice mixture to accomplish this so keep the other half of the mix for next time Use a wooden spoon to toss the wings around and make sure there is spice in all the corners and crevices of all the chicken wings.
  5. Once done, get the wings back onto the grid and braai them for a few more minutes until the spice gets a nice colour on both sides. Although the spices will not actually burn, be vigilant as they will very easily get the appearance of having been burnt. Don’t overbraai: remember, the meat is already cooked through; we just want to toast the spices at this point. As soon as the spices are all toasted and looking good on the chicken, proceed to the next step.
  6. Move the chicken wings from the grid onto a platter and artfully pour some of the dressing over them. You might prefer to also have extra sauce on the side so that guests may help themselves to some addition


chicken-ceaserFor many years, the Caesar has been one of the world’s classic salads. But as a chicken burger on the braai, we are giving this flavour combination the chance to reach its full potential. First, a braaied chicken breast fillet is superior to any other version of that meat, and secondly, a roll toasted on the coals of a wood fire is clearly going to trump any crouton prepared in a kitchen. The sauce is very easy to make but to do it properly you need a pestle and mortar. If you still don’t have this piece of essential culinary equipment, buy it now. You will use it to work the garlic, capers and anchovy fillets into a smooth paste which forms the cornerstone of flavours for the sauce.

WHAT YOU NEED (feeds 4)

  • 4 chicken breast fillets
  • 4 crisp hamburger rolls
  • 3 tots olive oil (for coating the chicken and spreading on the rolls)
  • 2 cloves garlic
  • 3 anchovy fillets
  • 1 tsp capers (drained)
  • ½ cup mayonnaise (I prefer French-style)
  • 1 tsp mustard
  • 1 tsp Worcestershire sauce
  • salt and pepper
  • 1 head romaine lettuce (also known as cos lettuce – torn apart and washed; if you can’t find one, use normal lettuce)
  • 3 tots Parmesan cheese (grated or shaved)


  1. Make the sauce: Put the garlic, anchovies and capers in your pestle and mortar and grind into a smooth paste. Now add the mayonnaise, mustard and Worcestershire sauce. Mix well until everything is properly combined.
  2. Prepare and braai the chicken breast fillets: Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite. Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil onto them and toss the fillets around until all are coated. Now braai the meat for about 6 to 10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
  3. Prepare and braai the rolls: Neatly slice each roll in half with a bread knife and paint or spread or drip all 8 insides with olive oil. During the final few minutes of the chicken braai, toast the insides of the rolls on your grid over the coals. The attentive braaier will correctly guess that these rolls are taking the place of croutons in the version of Caesar salad served by restaurant-type establishments.
  4. Assemble the burgers: Bottom half of fire-toasted roll, lettuce, braaied chicken breast, sauce, Parmesan shavings, top half of fire-toasted roll.

Stuffed Chicken Breasts

screen-shot-2016-11-09-at-1-53-37-pmPeppadew is a proudly South African product and a great option to stuff chicken breasts with for a braai. Naturally this tripartite alliance isn’t complete without some feta cheese. The flavours of this recipe work well together and the braai part of it is also pretty straightforward. The tricky part is making the incision in the chicken breasts to stuff them. Use a very sharp knife and please be careful. To wrap them up you use normal white string. Don’t attempt to close them with toothpicks – that’s for kitchen cooking, not for the braai. This recipe is much easier than it might sound so if you’ve never stuffed and braaied chicken breasts, give it a go!

WHAT YOU NEED (feeds 4)

  • 4 chicken breast fillets
  • 8 peppadews (mild sweet piquante peppers, chopped)
  • 2 wheels feta cheese (about 150 g, crumbled)
  • 1 lemon
  • 1 tot olive oil
  • salt and pepper
  • honey (optional)
  • normal white string


  1. Cut at least 20 pieces of string, each one long enough to go around a chicken breast fillet and also to then make a knot with.
  2. Use a heavy object like a meat mallet or bottle of wine and gently whack the thick bulky part of each chicken breast once so that they drop their attitude.
  3. Use a very sharp knife (the sharper the safer) and open the chicken breasts one by one. Start by making an incision from the side, right in the middle of the thickest part and work your way in from there. Take care not to cut through either of the sides or the back ‘spine’ of the meat. You want to create a pocket that can be filled, and the bigger the pocket the more filling! Realistically you might knick and breach a side wall of a piece of meat here and there. This is not a crisis and can be fixed when you wrap them up with the string.
  4. Mix the chopped peppadews and feta together and stuff the chicken breasts with the mixture.
  5. Secure the breasts with string to keep it all together. I find that 5 pieces of string per chicken breast do the trick and ensure a hassle-free braai process. Wherever you knicked an outside wall of the chicken and the stuffing wants to escape, simply pull some adjacent meat over the hole and tie string tightly around it at that point. Once done, use scissors to cut off any long excess pieces of string from the knots.
  6. Squeeze fresh lemon juice over each piece of meat, drizzle with olive oil so that it does not stick to the grid, and season with salt and pepper.
  7. Braai over medium heat for about 20 minutes until cooked through. The braai process of a stuffed chicken breast is more like braaing chicken drumsticks and thighs than like braaing flat chicken breast fillets. In other words use moderate heat, go slowly and turn often.
  8. During the final minutes of the braai you can paint the chicken breasts with honey as this will cause a nice caramelisation on their surface and make them look cool on your photos.

Peri-Peri Chicken Livers

screen-shot-2016-10-28-at-12-01-15-pmServed with toasted bread to mop up the sauce, peri-peri chicken livers can be enjoyed as a meal on their own for breakfast, lunch or dinner. Alternatively, serve them with rice in starter portions as part of a more expansive braaied meal. The peri-peri sauce recipe as given below can also be used with prawns, steak, fish or chicken.

WHAT YOU NEED (serves 4 people as a starter or light meal)

For the chicken livers:

  • 1 tot oil
  • 1 tot butter
  • 1 onion (finely chopped)
  • 500 g chicken livers
  • 1 tot brandy
  • peri-peri sauce (see below)
  • 1/2 cup cream
  • 1 tot parsley (finely chopped)

For the peri-peri sauce:

  • 1 tot oil
  • 1 tot vinegar
  • 1 tot lemon juice
  • 1 tot water
  • 1 tsp paprika
  • 1 tsp chilli or peri-peri powder
  • 1 tsp salt
  • 2 cloves garlic (crushed or finely chopped)
  • 1 red chilli (finely chopped)


  1. Using a fireproof pan or cast-iron pot, heat the oil and butter.
  2. Add the chopped onion and fry until soft. This takes about 4 minutes.
  3. Add the chicken livers, then fry over high heat for about 5–7 minutes until they start to brown on all sides.
  4. Next add the brandy and cook for another minute or two.
  5. Add the peri-peri sauce and then cook for a few minutes, stirring occasionally until the sauce starts to reduce and becomes slightly sticky.
  6. Now add the cream, stir, and heat through until it just starts to boil again. Take off the fire and top with chopped parsley. Serve straight from the pot, preferably with bread toasted over the coals.

Make the peri-peri sauce:

Mix together all the sauce ingredients in a bowl. Use all of this sauce in the chicken liver recipe. If the chicken livers don’t taste hot enough for you, throw in some more chilli powder or chopped chillies.


You can buy chicken livers in any supermarket, usually frozen but sometimes fresh. Check the label and go for ‘cleaned and trimmed’ livers where you can. If you buy them frozen, first thaw them completely. Next you should clean them, if necessary, by cutting away any sinew. Lastly you should rinse them thoroughly and then drain off the excess water. But infinitely easier is to buy them fresh!

Pasta Potjie

JanBraai Pasta PotjieDuring my formative years of high school, my father expected me to start taking over part of the braai duties, like making the fire. As I progressed in my braai career, I was later even allowed to turn the grid, on his instruction from a chair of course. At that time my mother also started teaching me a few kitchen fundamentals, like how to make a lasagne. During this era of my life, one of our family’s favourite restaurants served a pasta that I absolutely loved. So much so that at that young and inexperienced age I embarked on a research and development project to recreate that dish at home. It so happens that you can prepare this meal extremely successfully in a classic three-legged potjie on the fire. Truth be told, it’s even better this way.

WHAT YOU NEED (feeds 4–6)

  • 500 g pasta
  • 1 tot olive oil
  • 1 tot butter
  • 1 onion (chopped)
  • 3 cloves garlic (chopped)
  • 1 packet bacon (250 g, chopped)
  • 1 punnet mushrooms (250 g)
  • 4 chicken breast fillets
  • salt and pepper
  • 1 cup cream
  • fresh green herbs (chopped, optional for serving)
  • lemon wedges (to serve, optional)


  1. Place your classic potjie on the fire and boil the pasta in salted water until 80% done. The trick here is to not boil it all the way, as we’re going to add it back to the meal later for a second round of cooking. Drain the partly cooked pasta from the pot and preserve some of the liquid in a cup.
  2. Put the potjie back on the fire and add the oil, butter and chopped onion. Sauté the onion for a few minutes until it starts to get a nice colour.
  3. Now add the chopped garlic, chopped bacon and mushrooms to the pot. Depending on the size of the mushrooms and how much you like to make extra work for yourself, you can either chop or not chop them. Stir-fry until the bacon and mushrooms are cooked.
  4. While the bacon and mushrooms are cooking, scrape some coals from the fire and braai the 4 chicken breast fillets. You can season them with normal salt and pepper or your favourite braai spice. Chicken breast fillets take about 6 to 10 minutes to braai, so this meal is going to come together very nicely at the end!
  5. Back to the pot: Once you are happy with the bacon and mushrooms, add all of the 80% cooked pasta from step 1 back to the pot and add the cream to it. Stir through paying specific attention to the fact that the pot should not run dry and burn. If at any stage the pot looks a bit dry, add some or all of the pasta water you preserved in step 1 or consider impact players like butter and olive oil.
  6. Once the chicken breasts are braaied, remove them from the fire and artfully slice them diagonally into strips. Now mix the chicken breast strips into the pasta.


If you’re so inclined and attuned to the finer details, the meal can be finished with a drizzle of high-quality South African olive oil, fresh herbs and a squeeze of lemon juice.

Creole Chicken Curry

Jan Braai Creole Chicken CurryWhile on holiday in Mauritius a few years ago, my brother-in-law and I used to skip the tourist traps and head to the eateries the locals favoured to eat some proper traditional Mauritian curry called cari poule. Although authentic Mauritian curry powder isn’t readily available in South Africa (or anywhere else but Mauritius for that matter), you can substitute it with any mild curry powder with added fennel and cardamom. Best practice is to marinate the chicken for a few hours before you start, or even overnight.

WHAT YOU NEED (serves 6)

For the marinade:

  • 4 cloves garlic (crushed or chopped)
  • 1 tot fresh ginger (crushed or chopped)
  • 1 tot fresh thyme leaves (finely chopped)
  • 1 tot fresh parsley (stems included, finely chopped)
  • 2 tots medium curry powder
  • 1/2 tot ground fennel (just grind or pound fennel seeds)
  • 4 cardamom pods
  • 2 bay leaves
  • 2 tots vegetable oil
  • 1/2 cup water

For the rest of the curry:

  • 2 kg chicken pieces (bone in, remove skin from some of the chicken pieces or the meal will be very fatty)
  • 1 tot vegetable oil
  • 2 onions (chopped)
  • 2 tins chopped tomatoes
  • 2 tsp salt
  • 1 tsp black pepper
  • fresh coriander leaves (to serve)


  1. Mix all the ingredients for the marinade together in a large marinating bowl, then add the raw chicken pieces and toss to coat on all sides. Cover and let them marinate in the fridge for a few hours, or preferably overnight.
  2. Heat the oil in a potjie and fry the onions until they are soft.
  3. Take the chicken pieces out of the marinade and add them to the potjie. Fry until the chicken starts to get a golden colour (don’t add the rest of the marinade that is left in the bowl just yet). You don’t need to cook the chicken completely; at this point you just want to give it some colour.
  4. Now add the rest of the marinade and simmer over low heat for about 10 minutes.
  5. Add the chopped tomatoes, salt and pepper. Bring to the boil and then simmer for 1 hour, until the chicken is tender and would start to ‘fall from the bone’ if you manhandled it. So work carefully, or it will actually fall off the bone. Now remove the lid and let the potjie simmer until the sauce has reduced to your liking.
  6. Take the potjie off the fire and serve with white rice, topped with fresh coriander leaves – just tear them off the stalk or chop the whole lot up if you prefer.


In my experience, you’ll enjoy this curry best with a view of the sea and a side of white rum and coke. Then round it off with an afternoon nap in the shade of a tree.


Coq Au vinFrom my personal experience, this classic French dish is even better cooked in a potjie on a fire, using South African wine. The rule of thumb when cooking with wine is that you should use wine of the same quality that you drink. This doesn’t necessarily mean you have to open a new great bottle of wine especially to make this potjie. It just means that if you had a braai dinner party and are left with some half-finished bottles of wine, this is exactly the meal you should cook on one of the days thereafter. You need one bottle of red wine in total, which can be a blend of more than one wine as long as they are all of a decent standard.

WHAT YOU NEED (serves 6 hungry guests)

  • 2 tots oil (or butter)
  • about 20 small pickling onions (peeled and whole)
  • 1 carrot (chopped)
  • parsley equal in volume to the carrot (chopped)
  • 4 sprigs fresh thyme
  • 1 packet smoked streaky bacon
  • 1 packet whole button mushrooms (about 250 g)
  • 2,5 kg chicken pieces (any mixture of thighs, drumsticks, breasts)
  • 1 tot cake flour
  • 1 bottle red wine
  • 1 tot tomato paste
  • 2 tsp salt
  • 2 tsp black pepper (coarse, freshly ground)
  • 1 tot parsley (chopped)


  1. If your chicken pieces have skin on them, pull off all the skin that is easy to remove, for example on the thighs and breasts. Leave the skin on the difficult ones like drumsticks; it’s definitely not worth the effort to get it off them.
  2. Put your potjie over medium coals and add the oil or butter. As soon as there is heat, add the whole onions, carrot, parsley, thyme, bacon and mushrooms. Fry until the bacon starts to turn golden brown.
  3. Add the chicken pieces and fry for a few minutes until they brown slightly.
  4. Sprinkle the flour over everything, and stir to coat all of the chicken pieces.
  5. Next add the red wine and the tomato paste, and stir well. Put the lid on the pot, and simmer for about 60 minutes until tender. Now remove the lid and let the sauce reduce until you are happy with the consistency.
  6. Season to taste with salt and pepper and stir well. Take off the fire, add the chopped parsley and serve with cooked white rice.


Just to confirm, in case you were in any doubt, you serve this meal with red wine.


Coq Au vinIn my ondervinding word die? beroemde en klassieke Franse dis die beste berei in ‘n potjie op ‘n vuur met Suid-Afrikaanse wyn. Wanneer jy wyn in jou kos gebruik, behoort dit van dieselfde gehalte te wees as wyn wat jy sal drink. Dit beteken natuurlik nie dat jy ‘n goeie bottel wyn spesiaal vir die? resep hoef oop te maak nie. As jy mense met ‘n braai onthaal het en daar is ‘n paar halfgedrinkte bottels wyn oor, is di?t die dis wat jy moet maak. Jy het altesame een bottel se rooiwyn nodig, maar dit kan ‘n mengsel wees solank alles van billike gehalte is.

The English version of this exact recipe is available here.

WAT JY NODIG HET (vir 6 honger gaste)

  • 2 sopies olie of botter
  • omtrent 20 klein uitjies (soos wat jy sou inle?; afgeskil en heel)
  • 1 wortel (opgekap)
  • pietersielie (fyngekap, dieselfde volume as die opgekapte wortel)
  • 4 takkies vars tiemie
  • 1 pakkie gerookte streepspek
  • 1 pakkie heel knopie- sampioene (omtrent 250 g)
  • 2,5 kg hoenderstukke (enige mengsel van dytjies, boudjies en borsies)
  • 1 sopie koekmeel
  • 1 bottel rooiwyn
  • 1 sopie tamatiepasta
  • 2 teelepels sout
  • 2 teelepels swartpeper (grof, varsgemaal)
  • 1 sopie pietersielie (fyngekap)


  1. As jou hoenderstukke vel aan het, trek dit af in die geval van stukke waar dit maklik is om te doen, soos dytjies en borsies. Los maar die vel aan moeilike stukke soos boudjies.
  2. Sit jou pot op medium hitte en voeg die olie en botter by. Sodra daar hitte is, voeg jy die uie, wortels, pietersielie, tiemie, spek en sampioene by. Braai oor medium hitte totdat die spek goudbruin begin raak.
  3. Voeg die hoenderstukke by en braai vir ‘n paar minute tot effens bruin.
  4. Strooi die meel oor alles en roer om die hoenderstukke daarmee te bedek.
  5. Voeg die rooiwyn en tamatiepasta by en roer deeglik. Sit die pot se deksel op en laat prut vir 60 minute tot sag. Haal die deksel af en laat ‘n bietjie van die vog uit die sous verder afkook.
  6. Voeg sout en peper by na smaak. Haal van die hitte af, voeg die pietersielie by en bedien met gekookte wit rys.

EN …

Net om te bevestig, indien jy dalk wonder, jy bedien die gereg saam met rooiwyn.

Paella on the Braai

Catering and kitchen shops sell a type of fireproof steel pan that is perfect for the preparation of this dish, so perfect in fact that this pan is widely referred to as a ‘paella pan’. Paella actually means ‘pan’ and this is where the name of the dish comes from. Failing that, any normal cast iron pot also does the job.

What you need (feeds 8 great people)

Please note that as with most dishes cooked on a braai, paella ingredients are not exact. Take these ingredients as a guideline.

  • 8 chicken pieces (thighs and/or drumsticks)
  • 2 kg shellfish (in the shell – like black mussels and prawns. If you’re using just meat without shells, 1 kg is sufficient)
  • 500 g fresh fish fillets (cut into blocks)
  • 250 g spicy cured sausages (sliced or chopped – like chorizo or pepperoni)
  • 2 tots olive oil
  • 1 onion (chopped)
  • 2 peppers (chopped – green, red or yellow)
  • 2 cups rice (uncooked)
  • 2 garlic cloves (crushed or chopped)
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 4 tomatoes (chopped)
  • 3 cups fish, chicken or vegetable stock (3 cups is 750 ml which is also the size of a wine bottle)
  • 1/2 cup black olives (pitted)
  • 250 g peas (they come in frozen packets of this size)
  • 1 cup white wine
  • 1 tot parsley (chopped)
  • salt and pepper
  • lemon wedges

What to do

  1. In a large pan on the fire, fry the onions and peppers in the oil for 3 minutes. Your coals should be just hot enough to actually fry the onion. As the steel of the pan is much thinner than a cast iron pot, it will be a bit more sensitive to heat.
  2. Add the rice and mix well. All the rice should be thinly coated with oil. If this is not the case, add a bit more oil. Fry the rice for a few minutes until it turns pale golden in colour. Now add the garlic, paprika, turmeric, chilli powder and chopped tomatoes and stir fry for another 2 minutes.
  3. Add the stock and cover the pan with a lid or with tinfoil. The rice should now cook until soft, which will take about 35 minutes in total.
  4. Slightly reduce the heat under the pan by scraping away some coals. You are allowed to lift the lid now and again to stir the rice, and to monitor that it is not burning. Should everything seem a bit quiet, scrape a few extra coals back under the pan.
  5. After 20 of those 35 minutes, add the seafood, spicy sausage, olives and peas to the pan. Stir it in and cover the pan again. The seafood will cook in these last 15 minutes. Monitor your liquid level and add the wine if the pan becomes dry. If the wine is in and the pan still dry, start adding small amounts of water. On the side, and timing it to be ready with the rest of the dish, braai the chicken pieces in a grid over coals. This will take about 20–25 minutes.
  6. When the rice is soft, sample the dish and add salt and pepper to taste.
  7. Arrange the chicken pieces on top, garnish with parsley and lemon wedges, and serve immediately.
Recipe & photo copyright: JanBraai

Chicken Burger Recipe

The thing to do with chicken breasts is braai them and make chicken burgers. You obviously need the breasts to be skinned and deboned; these are also known as chicken breast fillets. The typical chicken breast fillet is a bit lopsided with a bulky part and a thin point, so put the breast fillet on a chopping board and give it a few gentle whacks on the thick part with a meat tenderising mallet before the braai. This will make it uniform in thickness, which makes for easier braaing and will soften the meat for biting through when it’s on the burger. If you hit it too much, it will disintegrate, and you will be left with chicken mince. You don’t want that so do be gentle with the mallet. This is stating the obvious, but a chicken burger contains meat, salad, dairy and starch, so it really is a balanced meal all on its own.

 What you need (per burger)

  • 1 chicken breast
  • salt and pepper (or braai salt)
  • olive oil
  • 1 hamburger roll
  • 2 slices of tomato
  • 1 lettuce leaf
  • cheese
  • mayonnaise
  • peri-peri sauce

What to do

  1. Place each chicken breast fillet flat on a chopping board and lightly pound the thick side with a meat mallet, wine bottle, rolling pin, side of a meat cleaver or any other item of sufficient weight and size. You want the whole fillet more uniform in thickness and this step will make the meat easier to braai, better looking on your burger and softer to bite.
  2. Spice each chicken fillet with salt and pepper or your favourite braai salt. Either brush each one with oil or simply pour a bit of oil into the bowl with them and toss the fillets around until all are coated.
  3. Braai the meat for about 6–10 minutes until it is done. The nice thing about chicken breast fillets is that you can actually see the meat colour changing from raw to ready on the braai.
  4. Assemble the burger: Buttered roll, chicken breast, cheese, peri-peri sauce, mayonnaise, tomato and lettuce leaf. When assembling burgers I always like to place the cheese right next to the patty so that the heat of the meat can melt the cheese.

How to make potato wedges (as seen on photo with burger)

Parboil potatoes in salted water until just soft, but not too soft: a fork should just be able to go in – this will take about 20 minutes. Drain very well, i.e. get all the water off. Cut into wedges, toss around in olive oil, and generously sprinkle the wedges with coarse sea salt. Bake in an oven pre-heated to 200C until brown and crispy – this will take about 25 minutes. Serve with your chicken burgers.

Recipe & photo copyright: JanBraai

How to butterfly a chicken

We live in a time where it is so easy to buy a microwave meal, processed foods or a whole roast chicken, and that’s probably why most people never learn the basics of preparing whole foods.  To live a more healthy and organic life does not necessarily need to be more expensive or take much longer, you just need to put in the effort. With a little patience and practice, you can master butterflying a chicken in 10 minutes.

The great thing about a whole chicken is that it is much cheaper than buying breasts or drumsticks separately, and you can always use what’s left over for lunch the next day. All you need is a sharp pair of scissors – I always have a sharp pointed pair of scissors handy in the kitchen because they are great for cleaning prawns as well, and more versatile than normal scissors. If the raw chicken makes you squeal, use gloves for this exercise.

  1. Remove the neck from the body and trim away any fat along the cavity.
  2. Removing the Backbone
    Turn the chicken upside down so that the back is facing up and the drumsticks point towards you, and then use the scissors to cut along the backbone on both sides. Remove the backbone completely.
  3. Remove any access fat found in and around the carcass.
  4. To clean simply rinse thoroughly under running water.
  5. Put the chicken down skin-side-up and point the wings towards the legs.

That’s it! Now just spice it however you prefer and pop it on medium coals for 40-50 minutes. Voila

Peri Peri Sauce

The use of peri-peri chillies and sauces filtered into South Africa from our Portuguese-speaking neighbouring countries Mozambique and Angola. The peri-peri (also called African Bird’s Eye or Piri-Piri) chilli is a member of the capsicum family of chillies. Compared to the average chilli it’s quite small and very hot. If you can’t get hold of it, use any small and potent chilli. But best is to get yourself a plant and cultivate them at home; they grow quite easily in most parts of South Africa.

In real braai life you will use peri-peri sauce often. It goes particularly well with braaied steak, chicken, fish and prawns. Due to the combination of ingredients it will easily last for weeks inside your fridge and the flavour gets even better after standing for a few days. I suggest you make it in large quantities.

What you need

  • 8 cloves garlic (finely chopped)
  • ½ cup oil
  • ½ cup grape vinegar (red or white)
  • ½ cup lemon juice
  • ½ cup water
  • 1 tot paprika powder
  • 1 tot chilli powder
  • 1 tot salt
  • a few small hot chillies (peri-peri/African Bird’s Eye – chopped)

What to do

  1. Finely chop the garlic and throw this into a glass bottle or jar with the oil, vinegar, lemon juice, water, paprika powder, chilli powder and salt. Shake well until the ingredients are mixed and all the salt dissolved.
  2. Now taste the sauce and if you want it hotter, add one or more finely chopped chillies to the sauce and shake. You can add as many chillies as you wish and if, like me, you like quite a lot of burn then it might be wise to mix two batches, one with fewer chillies.
  3. Do not touch your eyes or any other sensitive parts of your body while you are making this sauce as the traces of chilli juice left on your hands will burn those sensitive parts. Go and wash your hands to get the chilli juices off them, and then still be careful.
  4. The sauce can be used immediately but will improve with age and last in your fridge for weeks. You will use the sauce as a marinade, basting sauce or normal dipping sauce on braaied food.

The Rotherhamburger

My friend Seth Rotherham is many things including editor of, DJ on 2Ocensvibe Radio, owner of 2Oceansvibe media and GQ’s best dressed man in 2010. Then there is also the Butlers pizza named after him (The Rotherham). But none of this really makes him a real man as defined by people living in Bellville, De Aar, Bloemfontein or Pretoria. That changes today, with the official launch of the Rotherhamburger. Seth hosted me for a braai at the 2Oceansvibe Radio studios this morning for what was my final braai in Cape Town before leaving to the next stop of the Braai4Heritage tour, the wine capital Stellenbosch. At the braai this morning I launched “The Rotherhamburger, inspired by Seth Rotherham”. The Rotherhamburger is a decadent chicken burger topped with feta, bacon, mozerella and salami.


The Rotherhamburger by Jan Braai, inspired by Seth Rotherham, as pictured at its launch in Cape Town by Jan & Seth.

Ingredients (makes 4)

  • 4 chicken breasts
  • 4 hamburger rolls
  • 8 slices salami
  • 8 slices bacon
  • 8 slices mozzarella cheese
  • crumbled feta feta cheese


  1. Light the fire.
  2. Spice the chicken breasts with your favourite chicken spice.
  3. When the coals are ready braai the chicken breasts until medium (about 10 minutes) and fry the bacon in a pan on the fire or in a pan on a stove.
  4. Assemble the burger as follows: Salami, feta, chicken breast, mozzarella, bacon. (The chicken and bacon will melt the mozzarella, thus logic dictates that you can also assemble it: bacon, mozzarella, chicken, feta, salami).


  • If you use good quality salami and bacon it will make the burger taste even better.
  • Chicken breasts dry out easily when overcooked.

Peri Peri sauce recipe for a braai

There might be better places than Mozambique to get quality Peri-Peri sauce, but them I am not aware of them. Mozambique is of course pretty far when you happen to be touring Europe and want a braaied Prego Steak Roll. This is what I did:

Everything you need for Peri Peri sauce. (Not all the garlic, just two cloves).


  • 1 Red Bell Pepper (Some recipes call for paprika powder. Paprika is another name for what we call Red Pepper, so I used a fresh one).
  • 2 Chilies (read “other comments” below)
  • 2 Large cloves of garlic
  • 1 Lemon
  • Olive Oil


  1. Chop the pepper, chillies and garlic into a bowl and squeeze the juice of the lemon onto it.
  2. Use a food processor or hand held blender and puree the above.
  3. Add oil and mix with a spoon.

Other Comments

  • Take care when visiting the bathroom after chopping chilies.
  • “Two chillies” is a relative concept. After you put the hand held blender to the mixture, and all the pips are chopped and blended into the sauce, it gives the burn you are looking for. If it’s not enough, add another chili.
  • When squeezing out the juice of the lemon, make sure the pips don’t join the party.
  • You can add as much oil as you wish. Sunflower oil will also work.
  • This sauce will also go very well with braaied Chicken, and with braaied white Fish.
  • Marinade the steaks in some of the sauce. Heat the rest of the sauce before adding it to your braaied steak and roll.
  • The sauce is even better the next day.

Braaied Chicken, Feta & Sundried Tomato Burger

All burgers are not created equal. There will be no long introduction story for the braaied Chicken, Feta and Sundried Tomato burger patty. The recipe speaks for itself. This is a development of a recipe published by journalist Lise Beyers a while ago.

The deluxe version of a chicken burger. You get the picture.

Ingredients (for four patties)

  • 4 Chiken Breasts
  • 2 Feta Wheels
  • 1 pack (200g-250g) Sundried Tomatoes
  • Olive Oil
  • Salt & Pepper
  • If you like herbs, herbs.


  1. Cut Chicken breasts, Feta and Sundied Tomatoes into pieces.
  2. Mix the above and Olive Oil, Salt, Pepper, Herbs in a bowl.
  3. Divide mixture into four, and make four patties.
  4. Place foil in a grid, and wet the foil on four places with olive oil. Place the patties on these four spots, and start to braai. Risk of burning is minimal due to the foil, so heat is not your enemy.
  5. Place another sheet of foil on top, close the grid, and turn. Continue braaing until the patties are set, and then remove the foil from both sides, when each respective sheet is on top.
  6. Braai until the chicken is done, and serve on buttered prego rolls.

Bierblik Hoender

Posted by Francois Drury


  • Jou gunsteling bier
  • Jou gunsteling spices
  • Knoffel
  • Heel hoender


  • Vat ‘n groot sluk van jou gunsteling bier
  • Meng jou spice met ‘n bietjie knoffel en spice die hoender.
  • Maak die hoender regop sit op die bierblik.
  • Vat foelie en maak albei die drumsticks toe aan die onderkant.
  • Plaas foelie oor die res van die hoender .
  • Moet nie die foelie te styf teen die hoender druk nie.
  • Plaas hoender op die kole vir so 1 uur 30 min.
  • Dit is die beste hoender wat jy sal proe.

Soet – Suur Hoender Potjie

Posted by Shaun


  • 1 kg hoenderstukke goed opgekap
  • 500g skulp noodles
  • 250g spek
  • 1 bottel Sauvignon Blanc
  • 500g wit sampioene
  • 1 All Gold Mushroom pasta sous
  • 1 pakkie hoender noodle sop
  • 2 250ml room
  • 2 uie
  • Olyf olie


  • Die pot is n wenner van vele kompetisies en defnitief die moeite werd om te probeer.
  • Braai die uie in die olyf olie, tot lekker bruin en sag, voeg die hoender by en laat die pot stadig prut vir 20min.
  • Kook die noodles gaar binnenshuis en voeg die spek by die hoender en prut vir n ekstra 10 min.
  • Voeg dan die gesnyde sampioene by en laat dit 10 min toe om te kook.
  • Oplaas voeg die gekookte pasta en die sop (gemeng in 50ml water), die pasta sous, die room en sout en peper na smaak en laat die pot toe om 20 min te prut.

Bedien met n goeie Chenin Blanc.

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