Friday, January 9, 2009

Barbecued Chicken


3 tbsp vegetable oil
1 large onion - chopped
175 ml tomato ketchup
175 ml water
2 1/2 tbsp fresh lemon juice
1 1/2 tbsp grated horseradish
1 tbsp light brown sugar
1 tbsp french mustard
1.35 kg chicken pieces


Preheat oven at 180degrees Celsius or gas mark 4.

Heat 1 tbsp of the oil in a saucepan. Add the onion and cook until softened, about 5 minutes. Stir in the ketchup, water, lemon juice, horseradish, brown and mustard and bring to the boil. Reduce the heat and simmer the sauce for 10 minutes, stirring occasionally.

Heat the remaining oil in a heavy frying pan. Add the chicken pieces and cook until brown on all sides. Drain the chicken pieces on kitchen paper. Transfer the chicken pieces to 11 x 9in baking dish and pour the sauce over the top.

Bake until the chicken is cooked and tender, about 1 1/4 hours, basting occasionally. Alternatively, barbecue over a medium heat for 40-50 minutes, turning once and brushing frequently with the sauce.

Serves 4

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