Peri Peri Whole Chicken on the Braai served with Vetkoek and Coleslaw
I have always been in love with the spicy flavours of peri peri chicken – a true South African staple which is synonymous with our way of eating. Vetkoek in all its shapes and forms is also ingrained into every South African society and household so adding the two together made absolute sense to me. For an extra decadent twist we add one of all time favourite staples – coleslaw. It is affordable, easy to prepare and packs a punch of flavour and perfect for feeding a large crowd. The KWV Classic Collection Shiraz pairs fantastically well with the spicy peri peri flavours.
Ingredients
Vetkoek
  • 1kg Eureka Easy Home Mix
  • 1 Yeast Sachet Included
  • 750g luke warm water
  • Oil for deep frying
Peri- Peri Chicken
  • 1 whole extra large chicken
  • Willowcreek Lemon Flavoured Olive Oil
  • 200ml Blood Orange Olive Oil
  • Cape Herb and Spice Portuguese Peri Per Rub
  • Handful of chopped coriander
  • 5 slices of preserved lemon chopped
Coleslaw
  • 1 small white and 1 x small purple cabbage chopped
  • 2 grated carrots
  • 2 teaspoon of Cumin seeds
  • 2 table spoons of red wine vinegar
  • 2 cups of thick white creamy mayonnaise
  • Handful of chopped fresh dill and chives
Instructions
Vetkoek
  1. Serves: 10 – 12 Preparation Time: 10 min Proofing & Rising Time: 30 min Baking Time: 6 – 8 min Easy to prepare
  2. Mix together dry ingredients
  3. Add half of the water mix and then add the remaining half mix thoroughly
  4. Knead dough until soft and smooth
  5. Cover dough with a cloth and let it proof for 30 minutes
  6. Divide the dough into 10 – 12 equal balls
  7. Lightly dust with flour and press down balls into round shapes
  8. Let dough rise for 30 min then deep fry in hot oil until golden brown
Peri- Peri Chicken
  1. Serves: 4 – 6 Preparation Time: 10 min Grilling Time: 45 min Easy to prepare
  2. Cut open chicken and flatted onto a chopping board. Drizzle Willowcreek Lemon Flavoured Olive Oil over the chicken and generously sprinkle and rub with the Cape Herb and Spice Portuguese Peri Peri rub, let it rest
  3. Mix together the Willowcreek Blood Orange Flavoured olive oil, generous amount of Cape Herb and Spice Peri Peri rub, chopped fresh coriander and chopped preserved lemon
  4. Place the chicken onto a braai grid and roast over medium hot coals bone side down first till golden brown, brush generously with the oil and spice mixture and grill until cooked through – about 45 min
Coleslaw
  1. Serves: 4 – 6 Preparation Time: 15 min Resting Time: 1 hour Easy to prepare
  2. Mix together, let it rest for about and hour and serve