Chicken cooked in barbecue sauce and stuffed in a Goan poi with a simple crunchy salad
Serves: 6
Ingredients:
Method:
- Boneless skinless Chicken legs – 6, each cut into two at the joint
- Tomato ketchup – 1 cup
- Tomato puree – 2 tablespoon
- Vinegar – ¼ cup
- Garlic flakes – ¼ cup
- Spicy Dry red chilli’s – 4, dry roasted (🌶️🌶️)
- Raw sugar – 3 tablespoons
- Pepper powder – 1 teaspoon
- Worcestershire sauce – ⅓ cup
- Salt to taste
- Goan Poi bread – 6
- Salad – 1 Thinly sliced capsicum + 1 thinly sliced tomato + 1 thinly sliced cucumber + ½ cup finely shredded cabbage. Toss together with salt and pepper just before putting the sandwiches together.
Method:
- Blend together tomato ketchup, tomato puree, vinegar, garlic flakes, spicy dry red chilli’s, raw sugar, pepper powder, Worcestershire sauce, salt.
- Marinate the chicken with the ground paste. Cover and refrigerate for an hour.
- Shake off the excess marinade and spread the chicken on a frying pan, cover with a well-fitting lid (i don’t add any oil) and cook on low heat until the chicken is well done. This takes about 20 minutes.
- After 20 minutes continue cooking the chicken without the lid until the sauce thickens and is just a coating on the chicken.
- To a saucepan on medium heat add the remaining marinade and cook until bubbling. Take the saucepan off the heat.
- To make sandwiches with the chicken – slit the poi, spread a tablespoon of the marinade inside, stuff with chicken and crunchy salad.
Notes:
- Alternatives to:
- Vinegar – Juice of 1 lime
- Spicy Dry red chilli’s – 2 – 3 teaspoons of chilli powder.
- Goan Poi bread – Tortilla, Roti, Pita bread.
- Cooking the chicken in a frying pan – Spread the marinated chicken on to a greased baking tray ensuring that none are overlapping and bake in a preheated oven at 180°C for 30 – 45 minutes or until well done.Turn the chicken over at half time and remember to baste it.