Created by Spinneys
Prep time 45 minutes
Cook time 105 minutes
Serves 4
Cuisine South African
Diet Family Friendly
Preparation Easy
Nutrition (per serving)
Calories 973
Fat 44g
Saturates 7g
Protein 86g
Carbs 69g
Sugars 34g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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To make the shito, roughly chop the apricots and cover them with boiling water. Set aside for 20 minutes. Strain and set aside 4 tbsp of the water.


Melt the butter in a pot over medium heat, add the apricots, cinnamon and molasses sugar. Cook, stirring until the apricots have softened, approx. 5-10 minutes. Add the reserved apricot water and cook for another 5 minutes. Remove from the heat and set aside.


Finely slice two onions and garlic. Finely grate the ginger. Finely chop and deseed the habanero.


Heat the oil in a large pot over a medium heat.


Sauté the onions, garlic and ginger until soft and translucent. Add the chilli flakes, herbs, shrimp paste and 1 tsp salt. Sauté for another 5 minutes. Add the apricot sauce along with any excess syrup, as well as the tomato paste, chilli powder, chicken stock and habanero. Place a lid on the pot and cook, stirring occasionally to prevent sticking, until a loose dark brown paste forms, approx. 15-20 minutes. The oil will rise to the surface when the sauce is ready. Remove from the heat, taste and season with more salt if needed. Blend with a stick blender until smooth. Cool completely before storing in a sterilised jar for up to 2 weeks.


Prepare a barbecue to a medium hot or an oven to 200ºC, gas mark 6.


Spatchcock the chicken by using poultry scissors to cut out the backbone. Flip the chicken over (breast side up) and, using the palm of your hand, press firmly on the chicken to flatten it out. Coat the chicken in shito paste and season well with approx. 1 tsp of salt.


Place the chicken on the cooler side of the barbecue. Grill for 1 hour, turning and basting the chicken occasionally until cooked through and the juices run clear when a skewer is inserted into the thickest part of the thigh or breast.


To make the jollof rice, boil the rice in the chicken stock for 10 minutes. It will be slightly undercooked.


Core the capsicum, roughly chop the onion and deseed the Scotch bonnet chilli. Place the capsicum, onion, and chilli in a blender and blitz to smooth paste.


Preheat the oven at 190°C, gas mark 5.


Heat the oil in a large pot and sauté the curry powder, thyme and bay leaves and the red capsicum paste. Cook for 10 minutes. Add the rice, stock and tomatoes to the sauce and bring to a boil, then reduce to low heat and cover the pot with a lid. Simmer for another 15 minutes, until the rice is cooked and the liquid is absorbed.


Cut the chicken into portions and serve along with the jollof rice and lime wedges.