2 tablespoons olive oil
1 medium onion, finely chopped
1 red chile, seeded, finely sliced
1 red bell pepper, seeded, finely chopped
1 clove garlic, minced
1 to 2 teaspoons medium curry powder
1/2 teaspoon dried mixed herbs
2 medium carrots, grated
One 410-gram/14-ounce can baked beans
One 410-gram/14-ounce can chopped tomatoes
1 tablespoon chutney or apricot jam
1 tablespoon tomato ketchup
Kosher salt and freshly ground black pepper
2 tablespoons ketchup
2 tablespoons olive oil
2 tablespoons balsamic vinegar
1 tablespoon runny honey
1 tablespoon lemon juice
2 teaspoons paprika
1/2 teaspoon dried cilantro
1/2 teaspoon ground cinnamon
2 cloves garlic, minced
1 fresh chile, seeded and chopped, or 1 teaspoon dried chile flakes
Salt and freshly ground black pepper
1 whole chicken, spatchcocked or cut into 8 skin-on pieces
Serving suggestions: side salad, mealie pap (cornmeal porridge) or polenta
To turn a whole chicken into a flattie (i.e., to spatchcock), place the chicken so that the drumsticks are on top, and cut along the breastbone with a kitchen scissors. Pull the chicken apart and lay it flat on a roasting tray.
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