INGREDIENTS:
– Chicken Thighs/ Wings/ Drumsticks
– Barbecue Sauce
– Supermalt
– Garlic and Pepper steak seasoning
– Onion (chopped)
– Thyme
– Aromat
– Honey
– Peri Peri seasoning
– Garlic salt
– Paprika
– Black Pepper
– Salt
– Soya sauce
METHOD:
1- Wash/ Clean Chicken with Lemon
2- Season chicken with black pepper, paprika, salt and soya sauce
3- Put in oven until cooked
4- To make sauce whilst chicken is in oven: In a pan fry onions, then put barbecue sauce in and add supermalt.
5- Add all the seasoning- Garlic and pepper steak seasoning, thyme, aromat, garlic salt, peri peri seasoning and honey.
6- Let sauce thicken & bubble up ( Keep stirring and make sure to taste as you go).
7- Once chicken is done, let it cool and then cover all over with Supermalt barbecue sauce and put into oven again for another 10-15 min.
8- Enjoy chicken with some rice & Plantain.
For Chicken Burrito Bowl
INGREDIENTS:
– 125g lemon and pepper chicken breast steak
– 1 tsp Mexican chilli spice blend
– 2 handfuls spinach and kale mix
– 1 handful iceberg lettuce
– 80g Tilda brown rice, pre-cooked
– 60g corn kernels, drained from can
– 1/4 red capsicum, diced
– 1/2 tomato, diced
– 2 tbsp red onion, diced
– 40g avocado, sliced
– 1 tbsp nandos mild peri-peri mayonnaise
METHOD:
1. Heat a non-stick pan on medium heat.
2. Sprinkle the Mexican spice blend onto the chicken breast.
2. Add the chicken to the pan and cook for 2-3 minutes each side.
3. Prepare the vegetables and microwave the rice pouch.
4. Add the spinach, kale and lettuce to a large bowl.
5. Assemble the remaining ingredients on top. I also added a sprinkle of chilli flakes.
