• Smoked paprika and mango chicken

    Serves: 4
    Cooking Time: 1 hour + 6 hours, to marinate

    Ingredients

    • 150g (1½ cups) mango, peeled, pitted and roughly chopped
    • 180ml (¾ cup) fresh coriander + extra, to serve
    • 30ml (2 tbsp) fresh lemon juice
    • 30ml (2 tbsp) unseasoned rice wine vinegar
    • 15ml (1 tbsp) canola oil + extra, for grilling
    • 4 garlic cloves, peeled
    • 1 red pepper
    • 5ml (1 tsp) smoked paprika
    • 10ml (2 tsp) kosher salt
    • 5ml (1 tsp) freshly ground black pepper
    • 1 x 1kg chicken, spatchcocked

    Instructions

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    1. Prepare the braai.

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    2. Place the mango, coriander, lemon juice, rice wine vinegar, 15ml (1 tbsp)

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    oil, garlic, red pepper, smoked paprika, salt and pepper in a food

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    processor, and purée until smooth. Adjust seasoning.

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    3. Place the chicken and half of the paprika mango sauce in a resealable

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    plastic bag, and massage to coat the chicken with the sauce. Refrigerate

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    for at least 6 hours to marinate.

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    4. Pour the other half of the paprika mango sauce into a small saucepan

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    and simmer over low heat until thick, stirring often, about 15 minutes.

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    Set some of the simmered sauce aside to serve with the cooked chicken,

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    and baste the chicken every few minutes with the rest of the sauce.

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    5. Remove the chicken from the marinade and place on the braai. Grill the

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    chicken, turning and basting every 5 minutes, until cooked through, 35 –

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    45 minutes. Alternatively, the chicken can be roasted in the oven on a

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    roasting tray, 50 minutes – 1 hour at 200°C.

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    6. Transfer to a serving platter and serve with the reserved sauce

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