Jozi Citrus Samba

A Taste of Johannesburg

Welcome to the vibrant and flavor-packed adventure that is the Jozi Citrus Samba. Inspired by the bustling streets and dynamic food culture of Johannesburg, this dish combines the zest of citrus fruits with the smokiness of grilled meats, reflecting the diverse culinary influences of South Africa. Whether you're a local looking for a new twist on familiar tastes, or someone from afar yearning to explore the world through your taste buds, this recipe is sure to delight.

History and Inspiration

Johannesburg, affectionately known as Jozi, is a melting pot of traditions and flavors. From traditional African dishes to colonial influences and modern fusion cuisine, the city has a rich culinary tapestry. This recipe draws from that diversity, blending elements of local produce like oranges and lemons with grilling techniques beloved by many South Africans. The addition of grains and beans pays homage to traditional staples, creating a harmonious dish that dances on the palate just like a samba.

Ingredients

• Chicken (whole, cut into quarters)
• Oranges (two, juiced and zested)
• Lemons (two, juiced and zested)
• Olive oil (for marinating)
• Garlic (four cloves, minced)
• Ginger (fresh, grated)
• Red chili flakes (to taste)
• Salt
• Black pepper
• Thyme (fresh, chopped)
• Couscous (as side)
• Butter (to flavor couscous)
• Mint (for garnish)
• Mixed greens (optional, for serving)

Preparation

Begin by preparing your marinade. In a large mixing bowl, combine the juice and zest of the oranges and lemons with olive oil, garlic, ginger, and a generous pinch of red chili flakes. Season with salt and black pepper according to your taste. Add a handful of fresh thyme to fragrance the mix.

Place the chicken quarters into the marinade, ensuring each piece is thoroughly coated. Cover with plastic wrap and refrigerate for at least two hours, allowing the flavors to infuse.

Cooking Process

1. Preheat your grill to a medium-high heat. Place the chicken on the grill, skin-side down. Grill each side for about 15-20 minutes. Ensure the internal temperature reaches 165°F. Use a cooking timer to track this.
2. While the chicken is grilling, prepare the couscous by bringing a pot of water to boil. Add a pinch of salt and stir in the couscous. Remove from heat and cover, allowing it to steam for about 5 minutes. Fluff with a fork and mix in a knob of butter for richness.
3. Arrange a bed of mixed greens on a serving platter. Place the grilled chicken atop and spoon the couscous beside it. Garnish with fresh mint leaves for a burst of freshness.

How to Enjoy

This dish is perfect for outdoor dining, reminiscent of the lively braai gatherings that are a staple in South African culture. Serve with a fresh salad, and perhaps a glass of Chenin Blanc or a local craft beer. As you savor each bite of the chicken with its citrus zing and tender meat, accompanied by the fluffy couscous and refreshing greens, let the spirit of Jozi transport you to its sun-drenched avenues and vibrant market scenes. Enjoy your culinary journey!