Beer Can Chicken With Rooibos & Orange Salsa
Succulent, tender, lightly rooibos smoked chicken cooked over the coals served alongside tangy orange salsa. This is beer can chicken on another level!
This dish will puzzle a few readers, as I often seem to focus on vegan and vegetarian cooking. Truth is, like many plant leaning omnivores I choose to eat less meat out of concern for the environment. However, that doesn’t mean I don’t still enjoy it. It’s also near-impossible in my job as a chef to avoid meat entirely. Meat is still a part of my diet, as are responsibly-reared eggs and occasionally, dairy. The difference is these days I ensure I source my produce from someone who truly embodies living your convictions.
Meet Farmer Angus. Angus started out as one of my clients, but over the years we have shared many a recipe and chat on his views on agriculture and the environment. I credit him with my drastic change in diet and outlook over the last few years. It’s always a pleasure to get a call from Angus to chef for a birthday or family get-together, as the vegetable garden near his farm house is something to behold. A chef’s paradise of premium dirt candy.
Passion for animals & the environment
Angus’ passion for his animals and up-skilling and empowering his staff is something I respect immensely. His farm, on Spier wine farm in Stellenbosch, is a model of environmental ethics and sustainability, utilising biodynamic farming practices, one of the oldest organised agricultural movements in the world. Biodynamics is based on the philosophy that the soil, plants, animals and farmers work together in one agricultural cycle. Each entity of farming is interrelated and the farm is viewed as an organism in its own right. One of the basic practises in biodynamic farming is the elimination of synthetic fertilisers and pesticides.
Angus also practices truly outdoor egg production, developing his own egg mobiles, which he moves frequently around his farm to allow his chickens to roam uncaged while fertilising his pasture. Angus balks at naming his eggs free range, as the term has been to a large extent, abused by national retailers. You can read more about the ‘free range’ myth and the sad truth about commercial chicken farming here.
This post has not been sponsored but with the state of commercial agriculture today, and its negative impact on our environment, it’s great that we have a home grown hero to support.
Onto my Christmas chicken! I wanted to create something that speaks to our uniquely South African festive season. For my family, and many others, the day is spent hanging around the pool with something delicious on the BBQ. This chicken, smoked with rooibos and served with a refreshing rooibos pickled orange salsa, is your answer to beating the heat this Christmas.
Serve your chicken with Crispy Potatoes with Gooey Garlic.
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag your photo #theculinarycartel on Instagram so we can see what you come up with. Happy cooking!
Frequently Asked Questions
Can I make this using other citrus fruit?
Feel free to experiment with tangerines, mandarins and grapefruit for extra Christmassy flair!