Sweet and tangy, flavourful tropical chicken for a quick and easy meal. Prepare beforehand and pop in the oven for a lovely alternative to Sunday roast.
Salwaa Smith – Cape Malay Cooking & Other Delights
1 chicken, skin off and cut into 8 pieces
1 tin canned pineapple rings (440g)
1 Tbsp brown sugar
¼ cup soy sauce
2 Tbsp tomato sauce
3 cloves garlic, minced
1 tsp freshly grated ginger
½ – 1 tsp chilli powder
1 tsp paprika
1 tsp salt or to taste
1 Tbsp cooking oil
Fresh chopped dhanya/coriander/cilantro
In a medium bowl, whisk together soy sauce, juice of canned pineapple, tomato sauce, garlic, ginger, chilli powder, paprika and salt . Reserve a quarter of the sauce and set aside.
Using a Ziploc bag or large bowl, combine the sauce mixture and chicken. Marinate for at least 1 hour or overnight in the refrigerator, turning the bag occasionally.
Combine the pineapple rings and brown sugar.
Preheat the oven to 220 degrees Celsius.
Transfer the chicken, with the marinade, into an oven proof dish. Cook the chicken, uncovered, for about 45 minutes turning half way through. Pour the remaining reserved sauce and arrange the pineapple rings on top of the chicken. Return to the oven and grill for about 5 – 10 minutes until the pineapple rings are light golden in colour.
Remove from the oven and garnish with freshly chopped dhanya. Serve with a fresh green salad.
Use fresh pineapple and half a cup of pineapple juice instead of the canned pineapple rings.
BBQ (braai) the chicken pieces instead of cooking in the oven.
© Cape Malay Cooking & Other Delights