2. Recipes & Cooking Tips, Katrina Meynink recipe, Poultry Recipes
BBQ SAUCE ROASTED CHOOK WITH WHIPPED FETA
BBQ roasted chicken with spiced whipped feta
We should embrace the dips that become dinner a lot more than we do. This can start as a snack then be topped with the sticky chicken and migrate you through a mealtime with ease.
Crunchy, smoky, spicy and sweet. A disappearing act of the best kind.
KATRINA MEYNINK
INGREDIENTS
1 chicken, broken down to 4 or 8 pieces depending on size of your chicken
1 tbsp brown sugar|
1 tbsp sweet smoked paprika
1 tbsp salt
½ cup BBQ sauce plus more for basting
Whipped feta base
1 tsp ground coriander
1 tsp ground cumin
200g feta
100g crème fraiche
100g sour cream
Method
Add the chicken pieces to a bowl with the spices and olive oil and using your hands toss to coat, you want the spices and oil to thoroughly coat the chicken. Set aside for 20 minutes to marinade.
For the whipped feta base, add the spices, feta, crème fraiche and sour cream to a food processor. Season with salt and pepper. Blend on high until smooth, about 2-3 minutes. Taste, and adjust seasoning if needed. Set aside.
Pre heat oven to 200°C.
Add the chicken and cook for 15 minutes until it takes on a lovely colour then reduce heat to 180°C and cook for a further 25 minutes or until the chicken is cooked through and the skin has taken on a glorious dark BBQ sauce like colour. Halfway through cooking, baste the chicken in more of the bbq sauce and turn the tray to ensure even roasting.
Add the whipped feta to the base of a plate. Top with the chicken, season with salt and pepper and serve immediately. The chicken will warm the whipped feta and it will become gloriously swipeable and have rivers of bbq sauce running through it. Serve with some warm bread so you don’t miss any of the glorious juices.
