Delicious South African chicken meals for all season!
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Roasted chicken pieces and butternut in a tangy simple glaze
Serves4 EASY Cooking time:25 – 30 minutes
Ingredients:
30ml (2 tbsp) shisanyama seasoning
10 Grain Field Chickens Chicken Mixed Portions, pat dry
Tangy glaze
125ml (½ cup) honey
15ml (1 tbsp) Wholegrain Dijon mustard
15ml (1 tbsp) apple cider vinegar
Juice of ½ lemon
500g chopped butternut
Method:
Rub the chicken spice all over the chicken and set aside. Grill for about 5 minutes on each side.
To make the glaze, whisk all the ingredients well together and brush top side with the glaze. Continue to grill until the chicken is crispy, making sure that you do not burn the chicken.
Place the chicken pieces into a baking dish together with the butternut and any left-over glaze and roast until the chicken is cooked through. Serve while still hot.
