Monday 29 October 2012

Devilled Chicken

Hello chefettes! Apologies for the lack of posting lately. As some of you may know, I have moved to the UK, so I have been BUSY, BUSY! I have been here for almost two months now, I have done lots of eating out, so only now, I have started getting back into the kitchen. The food here and grocery stores are quite different to what is available in Australia, but I'm hoping to bring you some new and exciting recipes from the UK which you can try at home. So I bring you my first recipe from England... Devilled Chicken! I thank Waitrose for the inspiration for this recipe. Now I have made some variations from the original recipe and when I first saw the ingredients I was less than inspired, but when it all comes together, this chicken dish is SO flavourful and easy, I'm sure it'll become a staple in your home as it is becoming in mine. Now if you have peeps in your house or little kidlets who don't like spice, you can either reduce the amount of Cayenne Pepper or cut it out completely!

Devilled Chicken

8 chicken thigh fillets (or any chicken pieces)
3 tbsp Worcestershire Sauce
3 tbsp Tomato Sauce (Ketchup)
3 tbsp Apricot Jam
1 1/2 tbsp Soy Sauce
1/2 tsp Cayenne Pepper
Salt & Pepper to season

1. Preheat oven to 
180°C, and arrange chicken pieces on a baking tray so they are not touching.
2. Combine Worcestershire sauce, ketchup, jam, soy sauce, cayenne pepper, salt & pepper.
3. (This step really depends on how much time you have) You can either pour the marinade over and pop straight in the oven OR you can pour the marinade over and leave chicken in the fridge until required.
4. Bake in the oven until browned, for example for my 8 chicken thighs I baked them for 45 minutes. (Larger chicken pieces may need extra time)
5. Best served with loaded jacket potatoes!

I hope you enjoy this recipe, I LOVE it! Now I haven't personally tried this yet, but I think this would be great on the BBQ and would really bring out those flavours!

I'm not sure why my iPhone insisted on taking such a dark photo, but the chicken was more of a dark red in "real life" and not so charred looking!

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