DEVIL’S CHICKEN
Devil Chicken is a spicy continental chicken dish which is baked in an oven until they turn golden in colour. Marinated in a simple spice mix, this recipe is great for a light summer meal along with herb rice or garlic bread.
½ kg chicken
1 cup roasted tomato pasta sauce
2 tablespoons Worcestershire sauce
3 teaspoons ginger , grated
1 tablespoons brown sugar
3 cloves garlic, crushed
1 onion, finely chopped
1 teaspoon red chilli flakes
To begin making the Devil Chicken recipe, preheat the oven to 190°C.
In a large bowl, combine the tomato sauce along with worcestershire sauce, ginger, brown sugar, garlic, onion, chilli flakes and chicken until it is well coated. Cover with cling film and refrigerate for at least 1 hour.
Line a large ovenproof dish with parchment paper and transfer the chicken and all the marinade, cover with a layer of foil.
Bake covered for about ½ an hour. Remove the foil and cook for another 20 – 25 minutes turning chicken occasionally and brushing with the marinade mixture. The chicken is ready when its cooked through, tender caramelized and dark golden brown.
Nota:
Ek het die “Devil’s Chicken” resep geplaas en gisteraand getoets. Ek sal net volgende keer die sous afgooi nadat die hoender gaar is en terugsit in die oond vir nog 15 minute sodat dit meer bros bak. Maar nietemin – dit het heerlik gekom.
Die eerste foto is in die marinade, tweede foto so 60 minute later en laaste foto nadat dit effens onder die rooster was.
Tested and photo’s: Bernadene Daniell Prinsloo
