Cape Chicken Braai with Geelrys (spiced rice)

Ingredients

Directions

1. 1

   Wash chicken legs and breast, dab dry. For the marinade, peel and finely dice onions. Peel garlic and chop very finely. Mix onions, garlic, jam, wine, Worcester sauce, oil, tabasco, marjoram and thyme in a large bowl.

2. 2

   Place the legs and breast in the marinade, spread with the marinade and cover and chill for approx. 45 minutes.

3. 3

   Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Heat a roaster without fat. Let chicken parts drip off a little. Collect the marinade. Briefly roast the chicken parts on the skin side in the roaster at high heat.

4. 4

   Admit marinade. Fry at low to medium heat for approx. 15 minutes. Turn the chicken parts. Bake in a hot oven for about 45 minutes.

5. 5

   For the spiced rice, boil 600 ml water, rice, 1 teaspoon salt, sugar, cinnamon stick and turmeric and simmer for about 15 minutes. Add the raisins, turn off the heat, cover the rice and let it swell for another 10 minutes.

6. 6

   Add butter.

7. 7

   Remove the chicken breast from the bone and cut into smaller pieces. Arrange meat, legs with marinade and rice.