First Thing, Daily Maverick's flagship newsletter

Join the 230 000 South Africans who read First Thing newsletter.

We'd like our readers to start paying for Daily Maverick

More specifically, we'd like those who can afford to pay to start paying. What it comes down to is whether or not you value Daily Maverick. Think of us in terms of your daily cappuccino from your favourite coffee shop. It costs around R35. That’s R1,050 per month on frothy milk. Don’t get us wrong, we’re almost exclusively fuelled by coffee. BUT maybe R200 of that R1,050 could go to the journalism that’s fighting for the country?

We don’t dictate how much we’d like our readers to contribute. After all, how much you value our work is subjective (and frankly, every amount helps). At R200, you get it back in Uber Eats and ride vouchers every month, but that’s just a suggestion. A little less than a week’s worth of cappuccinos.

We can't survive on hope and our own determination. Our country is going to be considerably worse off if we don’t have a strong, sustainable news media. If you’re rejigging your budgets, and it comes to choosing between frothy milk and Daily Maverick, we hope you might reconsider that cappuccino.

We need your help. And we’re not ashamed to ask for it.

Our mission is to Defend Truth. Join Maverick Insider.

Support Daily Maverick→
Payment options

What’s cooking today: Cumin & lime potjie-roasted chi...



What’s cooking today: Cumin & lime potjie-roasted chicken

Chicken roasted in a potjie with lime, cumin, coriander and garlic. On the plancha are red, green and yellow peppers and plancha-grilled lime slices. (Photo: Tony Jackman)

Here’s a new take on my method of roasting a whole chicken in a potjie. Ring the changes with the dark bite of cumin and the zesty zing of limes, with fresh coriander, chilli and garlic to enliven it further.


1 whole chicken

4 Tbsp olive oil

1 heaped Tbsp chopped coriander stems

2 garlic cloves, chopped finely

1 Tbsp ground cumin

½ Tbsp ground coriander

1 jalapeño chilli, chopped finely

Grated zest of 2 limes

To serve: 

½ each of a green, red and yellow pepper

Olive oil

Chopped garlic

2 limes, sliced


In a small bowl, mix together the olive oil, coriander stems, garlic, ground cumin, ground coriander, chilli and lime zest. Mix to a paste.

Salt the cleaned bird well inside and out.

Lift the skin from the breasts at both ends and prise away with your fingers. Using a teaspoon, spoon in half of the mixture, spreading it around by massaging the skin above it. Smear the remaining mixture all over the outside of the bird, especially on the breast skin.

Heat oil in a potjie. When hot, put the chicken in, breast side down, give the potjie a good shake, and cook it uncovered for about 15 minutes. Turn it using two smallish wooden spoons, carefully, to brown on the other side. Repeat this process until it is well browned all over. Then cover with the potjie lid and cook for about 90 minutes to two hours, keeping enough coals underneath (around the perimeter is best) and a few small coals on top to ensure regular cooking.

Serve with julienne red and yellow bell peppers stir-fried with slices of garlic, and slices of grilled lime. I used my plancha, which is a great piece of gear: a slender, flat grill pan which you can use on the stove top or on the braai grid. Its winning factor is that it conducts heat all over evenly. Garnish both dishes with coriander leaves. DM/TGIFood

Our Thank God It’s Food newsletter is sent to subscribers every Friday at 6pm, and published on the TGIFood platform on Daily Maverick. It’s all about great reads on the themes of food and life. Subscribe here.

Send your recipes to [email protected] with a hi-resolution horizontal (landscape) photo.

To enquire about Tony Jackman’s book, foodSTUFF (Human & Rousseau) please email him at [email protected]


Comments - share your knowledge and experience

Please note you must be a Maverick Insider to comment. Sign up here or sign in if you are already an Insider.

Everybody has an opinion but not everyone has the knowledge and the experience to contribute meaningfully to a discussion. That’s what we want from our members. Help us learn with your expertise and insights on articles that we publish. We encourage different, respectful viewpoints to further our understanding of the world. View our comments policy here.

No Comments, yet

Please peer review 3 community comments before your comment can be posted