A flattie on the braai is as proudly South African as it gets. If you don’t know what that is, a flattie refers to a chicken that is spatchcocked – i.e. cut open down the middle and pressed flat. It’s a great way to braai a whole chicken because a flattie is suitable for both the indirect braai method on a kettle braai, or the direct method on a more traditional grid braai.
Chicken is one of those marvelously ‘neutral’ meats that responds well to almost any flavour you may wish to add. But I think it has a particular affinity for spice. So I grabbed some of eat.art’s Indian tandoori spice and mixed it with yoghurt and a few other bits and bobs. The result is roast chicken packed not with spicy burn, but gently pleasing spicy depth. Try it poolside this summer.
FOR THE CHICKEN
1 cup plain yoghurt
3 tbs eat.art Indian tandoori spice
1 fat garlic bulb, finely minced
handful of coriander leaves, roughly chopped
1 spatchcock chicken
FOR THE RAITA
1 cup plain yoghurt
¼ cup roughly chopped coriander leaves
¼ cup grated cucumber (squeeze out the liquid so it does not make the raita runny)
Mix all the marinade ingredients together. Pour over the chicken, cover with cling film and place in the fridge for at least two hours. If you are braaiing using the indirect method, place the chicken in the middle of the grid, cover with the lid and braai for an hour. If you are using the direct method, it’s really important that your coals are not too hot. If they are, the chicken will burn on the outside and still be raw inside. If you are using this method, you do also need to flip the chicken over.
Mix the raita ingredients together and serve with the chicken garnished with coriander leaves and limes griddled on the braai.
Written by: Lizet Hartley
Lizet Hartley is a freelance stills and reel food stylist, food photographer and recipe developer. In her spare time she – rather predictably – cooks. Get more of her recipes on her blog at http://www.melkkos-merlot.co.za