Siba Mtongana’s spatchcockbongo chicken recipe
South Africa’s favourite chef gives us her twist on this loved traditional chicken recipe
Traditionally, this recipe is not brined, but doing so makes it juicy and succulent. This bongo chicken is also amazing when braaied.
Spatchcock Bongo Chicken
Prep time 15min + brining • Cook time 50min • Serves 4
INGREDIENTS
1 large whole chicken
Brine solution
1.5L cold water
75g (just under ¼ cup) sea salt
55g castor sugar
2 whole star anise
50g (1/4 cup) peppercorns
30ml Worcestershire sauce
8 sprigs fresh thyme leaves
Bongo paste
15ml fresh thyme, chopped
2ml dried chilli flakes
5ml ground all spice
5ml ground cinnamon
15ml muscovado sugar
2 garlic cloves, crushed
60ml olive oil
Flaked sea salt and freshly ground black pepper
METHOD
1. Place the spatchcock chicken breast side down on a working surface. Remove the spine by cutting down either side of it using kitchen scissors. Turn and press flat.
2. Place chicken in a 4L dish and prick all over using a toothpick.
3. Mix the brine ingredients until well combined. Pour brine over the chicken and refrigerate for 4–48 hours.
4.Preheat the oven to 200°C and lightly grease a roasting pan.
5. Remove the chicken from the brine, pat dry, and place in the prepared roasting pan.
6. For the bongo paste, mix all the ingredients and rub over the chicken to fully coat it.
7. Cover the chicken with foil and roast for 40-45 minutes.
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