The Damhuis cookbook, Recipes and Memories of a House, is more than just a recipe book – it’s a collector’s item that captures the rich history of the Cape and celebrates delicious South African cuisine, seasonal ingredients and memories made around the table with family and friends.
Add an extra twist to your next braai day with this delicious and spicy peri-peri spatchcock chicken. Impress your guests by ditching the usual chops and sausage and whip up this dish that will make everyone ask for seconds.
Braaied Peri-Peri Spatchcock Chicken from Damhuis: Recipes and Memories of a House – Serves 6
- 2 whole chickens (2kg each) or
- 6 baby chickens (750g each)
- 5 cups chicken stock
- 4 sprigs of rosemary
- 2 tbsp dried chilli, chopped
- 1 whole red chilli pepper
- 3 tsp paprika
- 2 tbsp chopped parsley
- 7 sun-dried tomatoes, in oil
- 2 tsp chopped garlic
- juice and zest of 1 lemon
- 2 tbsp origanum
- 1½ cups olive oil
- 2 tbsp water
- sea salt
- freshly ground black pepper
- Spatchcock the chickens. Pour the chicken stock into a large pot.
- Season the chickens with a little salt and pepper.
- Put the chickens and the rosemary into the stock and bring to the boil. Simmer for 20 minutes and remove.
- Pulse all the other ingredients with a food processor until it has the consistency of a thick marinade.
- Brush the chickens with some of the marinade and allow to stand for an hour or longer.
- Braai the chicken over a bed of hot coals for 15-20 minutes. Brush throughout with the remaining marinade, and turn regularly.
For another sneak peek of Damhuis: Recipes and Memories of a House, read the excerpt of acclaimed author Reinet Nagtegaal about the first inhabitants of the plot of land that would later become Damhuis Restaurant.