I had this delicious chicken dish at my aunty’s house whilst in Melbourne over Christmas, and immediately had to try it myself when I got home. It did not disappoint, and was fabulous served with a light and refreshing Cucumber & Dill Salad and some steamed broccolini.
This salad was amazing! I did it exactly as the recipe stated, and bought a piece of Danish feta to sprinkle over the top as I thought this would be a great addition to the flavours of cucumber, dill and zucchini – however, I completely forgot until we’d finished eating, that the feta was still sitting in the fridge waiting to be used! Oh well, I’ll try that idea next time, as I fully intend to make this salad again.
You can use whatever chicken pieces you like – I love drumsticks, and they’re great for picking at cold the next day. This would be a great picnic dish too.
My quantities are double the original, so increase/decrease accordingly as you see fit!
Aunty Helen’s Spicy Chicken
1 tbsp olive oil
8 chicken drumsticks
Spice Rub:
2 tsp salt
4 tsp sugar
2 tsp ground pepper (I had a jar of ground pepperberries so used that)
2 tsp ground ginger
2 tsp curry powder
2 tsp dry mustard powder
Sauce:
6 tbsp mango or lemon chutney
2 tbsp light soy sauce
2 tbsp worcestershire sauce
a splash of white wine
Combine spice mixture and coat chicken in it (I placed it all in a plastic bag to shake it around easily). Leave for at least 1 hour (overnight is good) in the fridge.
Heat the olive oil in a pan and brown the chicken on all sides. Place in a casserole or baking dish.
Combine remaining ingredients in a small saucepan, and bring to a simmer over low heat.
Spoon over the chicken pieces.
Cover with foil or lid and bake at 180C for 40 minutes.
Remove foil/lid and cook, uncovered for a further 20 minutes.
Happy Summer Fooding!
