INGREDIENTS
1.5kg chicken pieces.
salt, freshly ground black pepper and thyme to taste.
flour.
INGREDIENTS SAUCE
250ml tomato sauce.
100ml oil.
50ml vinegar.
50ml chutney.
15ml worcester sauce.
10ml paprika.
5ml mustard powder.
2.5ml peri peri powder.
2 dashes tabasco sauce.
1 clove garlic, crushed.
DIRECTIONS
Lightly grease a large ovenproof dish with butter or spray with non-stick spray.
Season the chicken pieces with salt, ground black pepper and thyme to taste.
Spoon a little flour into a plastic bag.
Place a few pieces of chicken at a time in the plastic bag and shake until the chicken is well coated.
Place the chicken pieces into the prepared ovenproof dish.
In a jug mix all the ingredients for the sauce together.
Pour over the chicken pieces.
Cover the ovenproof dish with plastic wrap.
Leave to marinate in the fridge for 2 hours.
Turn occasionally.
Cover the ovenproof dish with aluminium foil.
Bake in a preheated oven at 180°C for about 30 minutes or until done.
You can remove the aluminium foil after 30 minutes and bake until the chicken is done, turning occasionally if preferred.
Serve with rice.
