Shisha Nyama

Name: Shisha Nyama
Prep time: 1 h 15 min
Cook time: 50 min
Total time: 2 h 5 min
Yield: 5
Ingredients: 1 lemon, juiced; 2 tsp Salt; 1/2 tsp chilli powder; 1/2 tsp ground cumin; 1 tsp ground black pepper; 1 tsp cayenne pepper; 1 tsp origanem; 1 whole chicken, flattened; 3 Tbsp Sunflower Oil; 1 onion, diced; 1 Tbsp ginger and garlic paste/crushed ginger and garlic mix; 1 Tbsp curry powder; 1 large green/yellow or red pepper, diced; 2 carrots, grated; 1 can diced tomatoes; 2 tsp sugar; 1 tsp thyme; Fresh chilli or chilli flakes, to taste; Salt and pepper, to taste

08/01/2025 0 Comments

Servings: 5 Total Time: 2 hrs 5 mins Difficulty: Beginner

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For your next braai weekend, why not try your own spice rub on your favourite meat?

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Tasty

Shisha Nyama

Cooking Method: Grilling Cuisine: African Courses: Dinner, Lunch

Difficulty: Beginner Prep Time 75 mins Cook Time 50 mins Total Time 2 hrs 5 mins

Servings: 5

Best Season: Summer

Description

A whole chicken flattie done on the braai and served with chakalaka

Ingredients

Scale

1 lemon, juiced

2 tsp Salt

¹⁄₂ tsp chilli powder (3 ml)

¹⁄₂ tsp ground cumin (3 ml)

1 tsp ground black pepper (5 ml)

1 tsp cayenne pepper (5 ml)

1 tsp origanem (5 ml)

1 whole chicken, flattened

Chakalaka Sauce

3 Tbsp Sunflower Oil (45 ml)
1 onion, diced
1 Tbsp ginger and garlic paste/crushed ginger and garlic mix (15 ml)
1 Tbsp curry powder (30 ml)
1 large green/yellow or red pepper, diced
2 carrots, grated
1 can diced tomatoes (410g)
2 tsp sugar (10 ml)
1 tsp thyme (5 ml)
Fresh chilli or chilli flakes, to taste
Salt and pepper, to taste

Instructions

Coat the chicken in lemon juice.
Mix the spices well and coat the chicken with the spices.
Rest the chicken in the fridge for roughly 1 hour before cooking.
Start the fire while the chicken is in the fridge, or preheat the oven to 180°C.
If braaing, place the chicken on a hot braai grid over medium warm coals, and braai for 40-50 minutes, turning every 15 minutes. If oven roasting – transfer chicken to an oven tray and roast for 30-40 minutes.
Make the chakalaka while the chicken is braaing by slowly cooking the onion in the oil for 8 minutes - don’t let it burn.
Add the ginger and garlic mix and the curry powder and cook for another minute, then add the rest of the vegetables. Saute for 5 minutes, then add the canned tomato and seasoning.
Let the chakalaka simmer for 15 minutes, and adjust the seasoning to taste (now is when to add chilli if you are using it). Serve the warm chakalaka with the chicken.