8 pieces of chicken (thighs and legs)
1 cup pitted olives (black or green)
1 red onion, roughly quartered
2 bell peppers, roughly chopped
6 whole garlic cloves
1 punnet cherry tomatoes
2 tablespoons dried oreganum
2 tablespoons dried basil
2 tablespoons paprika
12 lemons, cut into wedges
Salt and pepper
2 rounds of feta cheese
Fresh bread, to serve
- If you are using a normal gas braai, set your braai on the lowest heat setting for the first bit of your cook. Once you've got it going, turn the middle burners off and leave the outside ones on to create an indirect cooking effect. Make sure to close the lid while cooking to create a convection inside your braai.
- If you are using a charcoal braai, place your coals on the outside ring of your braai. Direct heat from the bottom can cause the veggies to burn. For the chicken to cook through and the veggies to be tender, you need slow heat.
MEGAMASTER RECIPE TIPS
You can make this recipe on any braai that can close: kettle, charcoal or gas.
Use good quality chicken for the best outcome.
Serve rustic style in the baking tray and let everyone use their bread to mop up the juices.