Tony Jackman’s chutney chicken flattie. (Photo: Tony Jackman)
We love our chutney chicken, right? And I’m a big fan of a spatchcock chicken, also known as a flattie. If you’re feeding a crowd, just prepare an extra one (or two).
Oh, and be generous: chutney chicken is very moreish, and you wouldn’t want to run out while people are staring at you with hangdog countenances, desperately hoping for seconds that you haven’t supplied.
That’s my theory anyway; I’ve been told I over-cater, even that I “feed an army” — but strangely, there’s rarely anything left over.
I love the fact that the ingredients are all items from a South African store cupboard or fridge — one eie, Mrs H.S.B’s chutney, All Gold tomato sauce, Worcestershire sauce (it isn’t South African but in a funny way it is), and mayo. Soy sauce was not in older versions of chutney chicken, but it is a sensible addition, adding a mysterious “something”.
Ingredients
1 whole medium chicken, about 1.8kg
1 cup of Mrs H.S. Ball’s chutney
1 cup of mayonnaise
⅓ cup All Gold tomato sauce
2 Tbsp Worcestershire sauce
1 Tbsp soy sauce
1 medium white onion, peeled and grated
2 garlic cloves, finely chopped
Salt and black pepper to taste
Method
To spatchcock a chicken, cut along both sides of the spine with a pair of very sharp, strong scissors or using a very sharp knife. The spine is discarded but can be used to make chicken stock.
Turn the chicken over, breast side up, and push down hard with both hands on top of the chest. Bones below will snap and it will become flattened, hence chicken “flattie”. I also snip off the wing tips.
style="font-weight: 400;">Here’s a helpful video from the BBC.
In a bowl, mix all of the basting ingredients together (i.e. everything except the chicken).
Using your fingers, prise under the edges of the chicken breasts, and also under the thigh/leg skin.
Try to find a smooth-edged spoon, such as a small wooden one, to avoid damaging the skin as you work. Or use a silicone spatula. Take spoonfuls of the baste and push it under the skin, then use your hands to massage the skin above it to push the baste to all corners.
This should use up most of the baste. Smear the remainder on top of the skin, then season the outside of the bird with salt and pepper.
I use two skewers to secure the bird, which makes it easy to handle. Push one skewer in through the thickest part of one thigh, then across to the opposite side and through the breast until it emerges at the other side. Repeat from the other thigh towards the breast on its opposite side.
Once you’re ready to cook it and have plenty of hot coals (with more being burnt), place the chicken skin-side up in a clean folding grid and braai it, turning every five minutes, until it is cooked to the bone.
This should take 50 minutes to an hour, but it’s important to keep turning, and to add more coals beneath when necessary.
Serve with rice and/or a crunchy salad. DM
Tony Jackman is twice winner of the Galliova Food Writer of the Year award, in 2021 and 2023.
Follow Tony Jackman on Instagram @tony_jackman_cooks.
This dish is photographed on a plate by Mervyn Gers Ceramics.