Menu

I work at ...

Continue

We are tailoring content specific to your business.

Login and use our food cost calculator right away

Calculate your foodcost easily
Save your recipe calculations and use them on the go Calculate the cost of this recipe

Ingredients

+

Chicken

Braising Liquid

Braising Smoking Mixture

Cape Citrus Glaze

  • Apricot jam 60.0 g
  • Naartjie or orange juice 30.0 g
  • Lemon juice 15.0 ml
  • Dijon mustard 5.0 g
  • Braising liquid 125.0 ml
  • Pinch of salt

Rooted in South African flavour and crafted for the modern deli, this smoked chicken dish brings together heritage ingredients with a refined, contemporary finish. Fragrant rooibos and honeybush create a uniquely local smoking base, infusing the chicken with gentle, earthy sweetness, while a rich braising liquid ensures tenderness and depth. Finished with a glossy Cape citrus glaze of apricot, naartjie and subtle savoury notes, the result is a beautifully balanced dish - smoky, sticky, and vibrant.

...

Preparation

  1. Chicken

    1. Season the chicken with oil, salt, pepper, Robertsons Smoked Paprika, ginger and garlic.
  2. Braising Liquid

    1. Combine water, Knorr Professional Chicken Stock Granules, wine, sugar, bay leaves, coriander seeds and citrus zest in a pot. 
    2. Bring to a simmer. Add the chicken and simmer gently for 20 min to partially cook. Cut into segments/chicken portions. 
    3. Line a deep pot or wok with foil.
  3. Braising Smoking Mixture

    1. Mix rooibos tea, honeybush tea, sugar and Robertsons Smoked Paprika. 
    2. Spread the mixture over the foil and place a wire rack on top. 
    3. Arrange the partially cooked chicken on the rack. Cover tightly. 
    4. Heat over medium-high until smoke forms (about 5 min). Reduce to low heat and smoke for 20–25 min. 
    5. Allow the chicken to rest in the smoke for 5 min.
  4. Cape Citrus Glaze

    1. Combine jam, citrus juices, Knorr Professional Soya Sauce, braising liquid and mustard. Simmer for 3–4 min until glossy. 
    2. Brush the chicken generously with the glaze. Grill for 5–8 min until caramelised. Brush again before serving.
  5. Notes

    1. Rooibos and Honeybush are used as a fragrant, distinctly South African smoke source, replacing traditional Asian teas like Longjing. This imparts an earthy, slightly sweet, and aromatic flavour to the chicken. 
    2. Start heating on medium-high for about 5 min until smoke begins to form, then immediately reduce the heat to low. This prevents the tea mixture from burning and produces a clean, slow smoke for the main 20–25 min period. 
    3. When making the glaze (jam, citrus juices, raising liquid, and mustard), specifically simmer for only 3–4 min until it becomes glossy. Over-reducing it will make it too thick and prone to burning on the grill; this short window ensures the perfect sticky, brushable consistency
Home
Products
Favorites
Cart
Recipes
Menu