In a bowl, combine all the spice ingredients (makes 96 g) and season each piece of chicken. Set aside and allow to marinade whilst preparing the sauce.
Combine all the sauce ingredients in a small saucepan and simmer over low to medium heat for 15-20 minutes.
Place the seasoned chicken on a foil-lined baking tray and bake for 20 minutes.
Remove the chicken from the oven, generously brush with the sauce, and return for 10 minutes. Turn the chicken over, brush with remaining sauce, and return for 10 minutes until cooked through and browned.
Remove the chicken from the oven and serve with accompanying sides.
Top tips
Spice & Sauce Mix Tips
The spice and sauce mix can be used in various ways:
It can be used to make chicken skewers or a chicken stir fry
It can be added to yoghurt and mayonnaise to make a chicken casserole
It can be used to season minced/ground meat to create homemade meatballs
Reviews
You cooked that meal to perfection.
30 December 2024
You did a great job
Jane Bogosi
Leave a review
Conversion Table
Cups
Tablespoons
Grams
Butter
1/4 cup
4 Tbsp
57g
1/3 cup
5 Tbsp + 1 tsp
76g
1 cup
16 Tbsp
227g
Flour/Sifted
1/4 cup
4 Tbsp
30g/27g
1/3 cup
5 Tbsp + 1 tsp
40g/35g
1/2 cup
8 Tbsp
60g/55g
1 cup
16 Tbsp
120g/110g
Granulated Sugar
1/4 cup
4 Tbsp
50g
1/3 cup
5 Tbsp + 1 tsp
65g
1/2 cup
8 Tbsp
100g
1 cup
16 Tbsp
200g
Brown Sugar/ Firmly Packed
1/4 cup
4 Tbsp
45g
1/3 cup
5 Tbsp + 1 tsp
60g
1/2 cup
8 Tbsp
90g
1 cup
16 Tbsp
180g
Water
1/4 cup
4 Tbsp
57g
1/3 cup
5 Tbsp + 1 tsp
76g
1/2 cup
8 Tbsp
114g
1 cup
16 Tbsp
227g
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Stop the Flop
When the cake rises to a point and collapses or when the cake crust cracks:
The mixture was beaten too much.
The batter was too stiff
Ensure thorough mixing of ingredients by mixing to the bottom of the bowl
The oven temperature was too high
The cake tin was too deep
Ingredients should be at room temperature, such as milk and eggs.
To ensure an evenly risen cake the batter must be carefully spread to the sides of the tin
The batter was too thin – too much liquid
The proportions of sugar, fat, raising agent or liquid were too high.
The oven temperature was too low or the oven door was opened too soon
The cake could have been removed before it was cooked
When the top of the cake has a speckled crust:
The sugar was too coarse and did not dissolve properly – the use of white sugar in place of castor sugar
The mixture could have been overbeaten, causing the air bubbles to dry out on the surface.