Succulent South African Braai Feast: Grilled Lemon & Herb Chicken, Smoky Paprika Potatoes, and Creamy Butternut Squash Soup

Allergens

Dairy, Gluten-free (if using gluten-free chicken broth)

Ingredients

• 6 large bone
• in, skin
• on chicken breasts
• 1/2 cup fresh lemon juice
• 1/2 cup olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 3 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 6 large russet potatoes, cubed
• 4 cups butternut squash, peeled and cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon ground nutmeg

Instructions

1. In a large bowl, whisk together lemon juice, olive oil, parsley, basil, garlic, smoked paprika, cumin, salt, and pepper. Set aside. Rub chicken breasts with half of the herb mixture, cover, and refrigerate for 2 4 hours. Preheat grill to medium high heat. Grill chicken until cooked through, basting with remaining herb mixture. In a large pot, boil potatoes until tender. Drain and toss with smoked paprika and salt. In a blender or food processor, puree butternut squash, chicken broth, heavy cream, and nutmeg until smooth. Season to taste.

Chef’s Insight

The combination of lemon, herbs, and smoky spices create a harmonious balance of flavors in this South African Braai feast.

Notes

This recipe uses fresh herbs for a vibrant flavor. Adjust seasoning to personal preference.