As South Africans, we enjoy chicken in many different ways! Treat your tastebuds and turn a humble roast chook into something truly wonderful with these Portuguese chicken wraps.
INGREDIENTS
1 Free Range Whole Chicken, butterflied
Extra virgin olive oil, to drizzle
10 small red chillies
1 garlic clove
2 tsp smoked paprika (pimenton)
1/2 cup (125ml) maple syrup
1 corn cob
1/4 red cabbage, shredded
4 radishes, thinly sliced
1 avocado, sliced
1 carrot, finely shredded
Juice of 1 lemon
1 cup (280g) thick Greek-style yoghurt
4 large corn tortillas
Coriander leaves, to serve
METHOD
1. Preheat oven to 200°C. Place chicken skin-side up on a baking tray lined with baking paper. Drizzle with oil and season with salt. Roast for 50 minutes or until golden and juices of the chicken run clear when the thickest part of a thigh is pierced with a skewer. Rest, breast-side down, for 15 minutes, then slice into pieces.
2. Meanwhile, place chillies and garlic in a small food processor and whiz until finely chopped. Transfer to a saucepan and add paprika, maple syrup and 1 cup (250ml) water. Place over medium-low heat and bring to a simmer. Cook, stirring occasionally, for 20-25 minutes or until reduced by half. Cool completely, then stir through 1 tsp sea salt flakes. Set aside.
3. Preheat a chargrill pan or barbecue to high and cook corn, turning, for 15 minutes or until charred. Cool, then slice off kernels.
4. Combine cabbage, radish, avocado, carrot and lemon juice in a bowl. Season.