Last night a saw my friend Sara and introduced her to my blog. She looked at it and then looked me in the eye and said: “I want to see a section with meals made in less than 2 pots and taking less than 15 minutes to prepare.”
Oy vey, was my first thought. I love to cook so I am happy to “patchke” in the kitchen when I am preparing a meal. So she really challenged me with this. So while I am probably not going to devote an entire drop-down to “the 15-minute meal” (What does she think? I’m Rachel Ray?!), I will post my one of quickest chicken recipes here.
No pots involved, but it does need one large bowl for marinading and one roasting pan for cooking. OK, Sara?
This is a chicken dish that my kids love because its sweet and sticky and the gravy goes really well on rice or mashed potatoes. It also takes minutes to prepare.
EASY BARBECUE CHICKEN
One large chicken cut into pieces (I always ask the butcher to cut the breasts in half)
200g tomato paste
1/4 cup of HP sauce (or any other BBQ sauce)
1/4 cup of sweet chili sauce
1/4 cup of soy sauce
1-2 cloves of garlic, crushed
2-3 tablespoons brown sugar
How to do it
Mix the marinade ingredients together and add the chicken pieces. Let the chicken sit in the marinade for at least 2 hours, but 8-10 hours is better or even overnight.
Place chicken and sauce in a roasting pan and cover with foil. (Spray the inside of the pan with non-stick spray)
In a pre-heated 200°C (400°F) oven, bake the chicken for 1/2 an hour.
Reduce the heat to 190°C (375°F) and remove the foil. Bake for another 20 minutes. Then check the breasts to see if they are cooked through (I just jab a fork into the breast meat to see if it’s cooked). If it’s done, remove it and set aside. Cook the dark meat parts for another 20-30 minutes, basting every now and again and turning the pieces so they are evening browned. The chicken is cooked when the meat starts to come away from the leg bone.
Serve with mashed potatoes or rice.