Shisanyama Spatchcock Chicken with pita breads & slaw

The traditional warm flavours of Shisanyama gives this chicken a robust flavour, while the pita pockets create a visually appealing and filling dish. A tangy slaw rounds out this crowd-pleasing dish.

INGREDIENTS

1 whole chicken

2 tablespoon olive oil

1 tablespoon Shisanyama spice

1 tablespoon Hinds Spices Chicken Spice

1 zest of lemon

1 small red cabbage, shredded

4 rhodes Quality Dill Whole Gherkins, sliced

½ can Rhodes Quality Whole Kernel Corn in Brine 

¼ cup chopped fresh coriander

1 juice of lime

6 pita breads, toasted

1 x 400g can Rhodes Quality Chakalaka Mild & Spicy

METHOD

1. Remove the breastbone from the chicken and flatten.
2. Cover in olive oil and rub over the Shisanyama spice and Hinds Spices Chicken Spice and top with lemon zest. Braai for 45 minutes over a medium-heat fire.
3. Mix the cabbage, Rhodes Quality Whole Dill Gherkins sliced, Rhodes Quality Whole Kernel Corn in Brine and coriander, squeeze over lime juice and set aside.
4. Portion the braaied chicken, and serve with the fresh slaw, toasted pitas and Rhodes Quality Chakalaka Mild & Spicy.