#RooibosRecipe: Braaied Chicken with Pap by Carmen Niehaus

Chicken is very popular to braai as is the krummelpap to serve with it. This no-cook braai sauce is popular in South African households.

INGREDIENTS

NO-COOK BRAAI SAUCE

• 6 Carmien Revive green rooibos (with ginger & chilli)
• 500 ml (2 c) boiling water
• 45 ml (3 T) oil
• 250 ml (1 c) chutney
• 200 ml Worcester sauce
• 125 ml (1/2 c) tomato sauce
• 30 ml (2 T) prepared mustard
• 60 ml (6 T) wine vinegar

CHICKEN

• 12 chicken pieces
• Salt to taste

PAP

• 250 ml (1 c) braaipap
• Pinch of salt
• 500 ml (2 c) Carmien Green rooibos tea, made with 4 bags
• 1 can (400 g) corn kernels, drained (optional)
• 50 g feta, crumbled (optional)

PREPARATION

SAUCE

• Place the tea bags in a mixing bowl, add boiling water and infuse for about 5 minutes; squeeze the bags to remove all liquid and remove the bags.
• Add rest of the ingredients and stir well.
• Arrange the chicken pieces in a single layer in a large dish.
• Season with salt.
• Pour over the marinade.
• Leave for at least 1 hour but preferably overnight.

CHICKEN

• Arrange the chicken on a braai grid and braai over moderate coals till done, about 30—40 minutes or until the juices runs clear.
• Brush frequently with the marinade.
• Pour the leftover marinade in a small saucepan and bring to the boil.
• Boil until reduced to a thick sauce.
• Serve the chicken with pap and spoon over some of the sauce.

PAP

• Mix together the braaipap and salt with a little of the rooibos tea to make a paste.
• Pour rest of rooibos tea in a saucepan, add the pap paste and stir while bringing to the boil.
• Once cooking, lower the heat and cook for another 20 minutes till done, stir frequently.
• Add the corn kernels and feta cheese if preferred, stir and heat till warm.
• Serve with the chicken.