Ingredients:
3 Tbsp butter
1kg chicken thighs (or portions of your choice)
Salt
2 Onions finely chopped
½ cup tomato sauce
1 Tbsp Worcestershire sauce
1 Tbsp chutney
3 Tbsp sugar
2 Tbsp curry powder
½ - 1 Tbsp crushed chilies (as strong as you prefer)
1 Tbsp Garlic & & ginger paste
1 ripe peeled coarsely chopped avocado
Method:
1. Preheat oven to 180°C
2. Season chicken with salt and brown in butter in a large pan. Remove from pan and set aside
3. In the same pan, fry onions until golden
4. Add the sauces, sugar, garlic & ginger paste and spices and simmer for a few minutes
5. Place chicken in an ovenproof dish and sprinkle avocado pieces in between
6. Pour sauce over this, cover with foil and bake for +/- 30 minutes
7. Remove foil and reduce in over for further 20-30min
Garnish with fresh coriander and serve with rice and veggies/sweet potatoes
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MEXICAN CHICKEN
Gig o' Bite
Ingredients:
Torch light
1 ripe peeled avocado
1 cup plus 2 tablespoons finely chopped tomato
3 tablespoons minced fresh onion
3 tablespoons fresh lime or lemon juice
1/2 teaspoon salt
1 small garlic clove, minced
1 tablespoon chopped fresh cilantro (coriander)
1 tablespoon minced seeded jalapeño pepper (chili pepper)
2 cups shredded skinless, boneless (left over) chicken
1/4 teaspoon paprika
8 (6-inch) corn tostada shells (or bread)
Method:
1. Guacamole: Place avocado in a small bowl; mash with a fork. Stir in 2 tablespoons tomato, 1 tablespoon onion, 1 tablespoon juice, 1/4 teaspoon salt, and garlic.
2. Salsa: Combine remaining 1 cup tomato, 2 tablespoons onion, 1 tablespoon lime juice, 1/4 teaspoon salt, cilantro, and jalapeño; toss well.
3. Chicken mix: Combine chicken, remaining 1 tablespoon juice, and paprika; toss well to combine.
Spread about 1 tablespoon guacamole over each tostada shell; top each with 1/4 cup chicken mixture and about 2 tablespoons salsa.
Chicken and Guacamole Tostadas
Loadshedding meal