Something different from the traditional potjies.
Here the heat gets distributed by coals from the top,
cooking the chicken deliciously flavourful and crisp.
1 (about 1.2 kg) whole chicken
30 ml (2 Tbsp) olive oil
1 large onion, coarsely chopped
2 cloves garlic, crushed
125 g baby marrows or patty pans, sliced
2 medium sweet potatoes, peeled and cut into slices
3 medium carrots, peeled and cut into slices
125 g butternut, cut into chunks
60 ml (¼ cup) chicken stock
125 ml (½ cup) Spur Peri-Peri Sauce
30 ml (2 Tbsp) chopped fresh rosemary or 10 ml (2 tsp) dried
3 ml (½ tsp) Spur Seasoning Salt
Freshly ground black pepper to taste
10 ml (2 tsp) Spur Chicken Spice
Spatchcock the chicken. Chargrill the chicken on the inside by placing over the flames for 5 – 8 minutes, until starting to brown
Place a flat based, medium cast-iron pot over moderate coals. Heat oil and sauté onions and garlic until soft.
Start adding vegetables from the softest to hardest – baby marrows, sweet potatoes, carrots and butternut. Mix stock, Spur Peri-Peri Sauce, rosemary, Spur Seasoning Salt, and pepper and pour over chicken.
Remove pot from coals and place on a flat surface.
Top vegetables with chicken, skin-side towards lid. Rub Spur Chicken Spice over chicken and cover with lid. Stack moderate coals on top, covering lid completely. Leave pot for 1¼ hours. Add more coals if needed. Remove all burnt-out coals from lid before opening and serving.
To spatchcock a chicken
Use a sharp knife or kitchen scissors to cut the chicken along the centre back, from neck to tail.