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Add some Eastern inspiration to Chicken on the Braai

Hardly a classic combination, Chef Pieter’s innovative combination of coriander leaves and black pepper adds some Eastern inspiration and heat to chicken cooked on the braai.

It is also the peppery spice and citrusy flavours that works well with the luscious character of the very versatile 2010 Culinaria Shiraz Grenache and allows you to enjoy a rich red wine with chicken.

Coriander and Black Pepper Sauce recipe


Makes 1 liter


¼ brown onion

1 garlic cloves

½ cup coriander leaves

1 cup Leopard’s Leap Culinaria Shiraz Grenache

1 cup lamb demi-glace

¼ cup soy sauce

1 cup Worcestershire sauce

5 ml salt

20 ml black pepper

2 cups cream



In a saucepot, sauté the onion and garlic until golden brown.

Add the coriander leaves and wine, allow the liquid to reduce by half.

Add the demi-glace, soy sauce, Worcestershire sauce, salt and pepper.

Allow the sauce to reduce by half.

Pour in the cream and continue to cook until the sauce coats the back of a spoon.

Place in a food processor and blend to a smooth consistency.



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