Looking at the title of this dish probably makes you think I've just grabbed some random items and put them together.
In fact, the combination of the sharpness of the chili, the sweet tartness of the strawberries combined with the barbecue sauce, honey and vinegar will set your taste buds on fire with a distinct blend of sweetness, then sourness and finally a hint of sharpness, making this a very tasty and impressive looking dish.
- 2 chickens, skinned and cut into 8
- 1tbsp sunflower oil
- 2 medium onions, chopped
- 1 cup of BBQ sauce
- 1 ½ cups of strawberries, chopped
- 2 red chilli peppers, deseeded and roughly chopped
- ½ cup of ketchup
- 5tbsp apple cider vinegar
- 5tbsp honey
Heat the oil in a medium sized pan over a medium heat.
Add the onions and fry for 5-10 minutes, until soft.
Add the ketchup, chili, strawberries, vinegar, honey and BBQ sauce and mix well.
Bring this mixture to a boil.
Reduce the heat to low and simmer the sauce for 15-20 minutes until thickened.
Leave to cool until just slightly warm.
Place chicken portions, in one level, in a baking dish and pour the sauce evenly over the chicken.
Place chicken in the fridge for an hour and a half to marinade.
Heat the oven to 180 degrees Celsius (350 degrees Fahrenheit).
Bake the chicken, covered, for one hour and then uncover the baking dish and bake for a further 45 minutes until cooked.