Ingredients
- 8 chicken portions
- 1 cup (250 ml) peas
- 3 sprigs mint leaves
- ¼ cup (60 ml) ranch dressing or mayonnaise
For the marinade
- 1 cup (250 ml) tomato sauce
- ½ cup (125 ml) brown sugar
- ½ onion, chopped
- ½ red pepper, chopped
- 1 Tbsp (15 ml) chilli powder
- 2 Tbsp (30 ml) Worcestershire sauce
- ½ tsp (2.5ml) red chilli flakes
- 1 Tbsp (15 ml) dried mixed herbs Salt, to taste
Method
- Preheat the oven to 200°C.
- Score chicken pieces making 2 small cuts on each.
- Add all the marinade ingredients in a large bowl and stir until mixed.
- Add the chicken pieces and toss to coat well with marinade.
Cover with cling wrap and chill for 1 hour.
Transfer the chicken to the baking pan and roast for 30 minutes or until - Roughly mash peas and mint leaves together.
Stir in dressing or mayonnaise and season with - Serve spicy chicken with minty peas and roast potatoes if you want.
You might also like
Clear Filters
