• TO DRINK: Saronsberg Viognier 2009

    Peri-peri chickens with jacket potatoes and steamed baby cabbage

    Serves: 4
    Cooking Time: 1 hour 20 mins plus extra for marinating


    • 500ml (2 cups) mixed red chillies
    • 12 garlic cloves
    • 100ml whisky
    • juice and zest of 4 lemons
    • 1 litre (4 cups) canola oil
    • 2 butterflied chickens
    • 8 medium potatoes
    • 4 baby cabbages, steamed



    To make the peri-peri, blend the chillies and garlic in a food processor until finely chopped. Add the whisky, lemon juice and zest. Blend for a further 20 seconds. With the motor running, slowly pour in the oil until a smooth emulsion is formed.


    Marinate the chickens in the sauce for at least 2 hours.


    Prepare the braai to medium. Wrap the potatoes securely in foil and place them in the hot coals until soft – they will take about 1 hour. At the same time, braai the chickens until cooked through, basting regularly with themarinade. Steam the cabbages until tender, about 15 – 20 minutes.


    Serve the chickens hot with the potatoes and cabbages.


    Be careful not to use very hot chillies: the bulk should be lovely mild ones like red jalapenos. The sauce will keep well in a bottle in the fridge if it hasn’t all been gobbled up with the chicken.