KAPOKBOS CHICKEN SOSATIES

Perfect for a braai with family and friends.

SERVES 4

DIFFICULTY: EASY

PREPARATION TIME: 20 MINUTES

COOKING TIME: 15 MINUTES

RECIPE DEVELOPED BY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

STYLING & PHOTOGRAPHY:

Marilé du Plessis – ICA 3rd-year student, specialising in Media Communication

WINE PAIRING:

Samkelo Hlatswayo – ICA 3rd-year student, specialising in Professional Wine Studies & Event Coördination

Aaldering Estate Pinotage 2020

SALSA VERDE

15ml (1 tbsp / 10g) garlic, minced
125ml (½ cup / 100g) Kapokbos, finely chopped
45ml (3 tbsp / 8g) parsley, chopped
45ml (3 tbsp / 8g) basil, chopped
45ml (3 tbsp / 8g) mint, chopped
10ml (2 tsp / 8g) capers, finely chopped
15ml (1 tbsp / 10g) gherkins, finely chopped
15ml (1 tbsp / 12g) Dijon mustard
45ml (3 tbsp / 43g) red wine vinegar
125ml (½ cup / 118g) olive oil
2.5ml (½ tsp / 1g) salt

CHICKEN SOSATIES

4 (400g) skinless chicken breasts, cut into large cubes
1 (120g) red onion, deseeded and cut into large cubes
1 (180g) yellow pepper, deseeded and cut into large cubes
1 (180g) green pepper, deseeded and cut into large cubes

Prepare a braai with medium-hot coals.
For the salsa verde, mix the garlic and chopped kapokbos, parsley, basil, mint, capers and gherkins in a large jug.
Add the Dijon mustard and red wine vinegar. Mix with a hand blender, while slowly pouring in the olive oil to combine. Season with salt.
For the chicken sosaties, ensure the chicken and vegetables are cut similarly in size.
Assemble the sosaties by threading a piece of chicken onto a wooden skewer, followed by a piece of red onion, chicken, yellow pepper, chicken, green pepper and lastly a piece of chicken.
Pour three-quarters of the salsa verde over the sosaties and reserve the rest of the sauce for later. Marinate the sosaties for 15 minutes.
Cook the sosaties on a braai grid for 7 minutes a side. Serve drizzled with the rest of the salsa verde.

TIP: For extra flavour, sprinkle more Kapokbos over the sosaties once cooked.

WINE PAIRING: Aaldering Estate Pinotage 2020

Kapokbos, also known as wild rosemary, offers deep and intense flavours when added to sauces or used when roasting vegetables or meat.

South Africans love to braai and kapokbos leaves create layers of flavour in sauces, such as our local version of salsa verde, to complement the meat that was cooked over the coals.

This recipe enables braai masters to create a down-to-earth and affordable meal by marinating the chicken sosaties in a highly aromatic and intense sauce of succulent flavours. Sizzled over the coals and topped with more salsa, the humble chicken breast is transformed into an irresistible South African favourite.

When flowering, kapokbos sport a multitude of small white flowers that create a beautiful garnish on salads and roast vegetables. Harvesting this hardy plant from your own garden and combining it with organic chicken breast ensures minimum waste during your next braai.

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