Easy chicken braai with loaded cornbread

Perfect for Easter, or any weekend for that matter

We love a good chicken braai and this one – built around a couple of chicken flatties and a loaded cornbread – has all the makings of a proper feast. It’s the perfect Easter braai menu.

Serves:	6
Cooking Time:	1 hour
Prep Time:	15 minutes

Ingredients

140 g butter
3 large free range eggs
1 tin of cream style sweetcorn
Olive oil, to drizzle
Salt and freshly ground black pepper, to season
1 cup grated cheddar
Fresh rosemary
2 fresh chillies, sliced
Woolworths Portuguese Peri Peri Free Range Butterflied Chicken
Woolworths Sweet Citrus & Herb Free Range Butterflied Chicken

Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Cooking Instructions

Grill the chicken on the braai according to the package instructions. Remember to baste the chicken as you go.
Take the chunky roast vegetable mix and separate the root veggies from the softer veg. Place the potatoes and butternut in a microwave dish with ¼ cup of water. Steam for 8 minutes. Place in a large skillet and cook over the coals with some olive oil, rosemary and seasoning until golden brown, about 20-30 minutes.
Toss the softer veg in a drizzle of olive oil and seasoning, thread onto skewers and char over the grill until slightly tender.
For the cornbread, heat the oven to 180°C. Mix the cornbread according to the package instructions by adding the butter, egg, and cream-style sweetcorn.
Place the batter into a baking tray (as per the packing instructions) or divide it between 3 individual cast iron skillets of 8-10 cm in size. Top with the grated cheddar.
Add the charred veggies and press lightly into the batter. Scatter with fresh rosemary and sliced chillies. Bake in the oven for 20-25 minutes.
Serve the chicken with slices of cornbread, roasted veg and a green salad.

Planning to light a fire?

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