What’s for dinner? Coca-Cola BBQ roasted chicken with cornbread

Serves 6 

You’ll need: 1 x Goldi chicken hardbody; 1 x 340ml Coca-Cola; 1 cup tomato sauce; 1 tsp chilli flakes or 1 chilli, sliced; 1 onion, quartered

For the cornbread – 1 cup mielie meal; 1½ cup bread flour; 2 tsp baking powder; 1 tsp salt; 2 tsp paprika; 1 cup Amasi; ¼ cup oil; 1 egg; 1 can creamed corn or 1½ cup corn kernels

How to:

Preheat the oven to 170°C.

In a saucepan, combine Coca-Cola, tomato sauce, and chilli.

Bring the BBQ sauce to a gentle simmer, stirring so that it doesn’t catch. Reduce by half (this takes about 10–15 minutes on medium heat).

Place chicken and onions in a baking dish. Pour over the BBQ sauce. Roast for 30 minutes, basting halfway.

Cover with foil after 30 minutes and cook for a further 45 minutes, basting halfway. (For every 1kg of chicken, roast for 50 minutes.)

Serve with cornbread and salad.

For the cornbread:

Grease a medium-sized bread tin (25cm x 7.5cm).

Combine all the dry ingredients in a large mixing bowl.

Mix the amasi, milk, egg, oil, and corn.

Make a well in the centre of your dry ingredients. Pour your wet mixture into the centre, gently stirring to combine.

Spoon batter into a bread tin and smooth over the top.

Bake for approximately 60 minutes. The bread is done when a skewer comes out clean.

Allow the bread to cool slightly before turning it out on a cooling rack.

* Recipe & image by www.astralchicken.com