This tangy chicken dish can be served on a weekday or a special occasion. It's a dish that is easy to prepare and freezes very well.
I tend to make double the quantity of chicken but only multiply the sauce by one and a half times otherwise the sauce could end up too watery. This dish also freezes well.
- 1 chicken, cut into 8, skin intact
- Oil to cover frying pan
- 4tbsp dark brown sugar
- 2tsp mustard
- 1 large onion, thinly sliced
- 1tsp salt
- ¼ tsp freshly ground black pepper
- The juice of half a large lemon
- 1tsp soy sauce
- 1 small can of tomato puree diluted with 2 cans of water
Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit).
Fry the chicken joints in hot oil until golden on all sides, then transfer to a baking dish to fit chicken in a single layer.
Saute onion in remaining oil in pan until soft and golden.
Add all remaining sauce ingredients and simmer for 5 minutes.
Pour sauce over the chicken.
Bake chicken, covered, for 1 hour and 45 minutes.
Increase oven temperature to 180 degrees Celsius (350 degrees Fahrenheit).
Uncover chicken and bake for a further 15 minutes to brown chicken and thicken sauce.