A HERITAGE WE CAN BE PROUD OF...
Sticky BBQ Chicken originated as a variation of traditional American barbeque, where chicken is coated in a sweet and tangy sauce during cooking. The dish's evolution can be attributed to the ongoing experimentation of chefs and home cooks with flavours and techniques within the rich history of barbeque traditions.
INGREDIENTS
4 Chicken breasts
2 Tbsp Oil
Salt and pepper (to taste)
1 Tbsp Garlic
1 cup Tomato puree
½ cup Brown sugar
1 cup Hot water
2 Tbsp IMANA BBQ Chicken Flavoured Super-Sheba Stew Mix
2 tsp Worcestershire Sauce
METHOD
Prepare the chicken by chopping into strips and season with salt and pepper.
Heat the oil in a pan over medium heat. Add the chicken and pan fry until almost, but not fully cooked (it will finish cooking in the sauce later). Remove the partially cooked chicken and place in a bowl and set to one side.
In a pan, begin the sauce by frying the garlic with a little bit of oil until fragrant for 1 - 2 minutes.
Add the tomato puree and allow to simmer for a few minutes.
Add the brown sugar and stir until combined, allow to simmer for 5 minutes.
In a bowl, combine the IMANA BBQ Chicken Flavoured Super-Sheba Stew Mix with half of the water. Mix until it takes on a paste like texture before adding to your pan.
Add the left-over water and stir before leaving it to reduce further. This may take some time, but you will want to keep your eye on it and stir occasionally. Reduce until the sauce is thick and sticky.
Add the chicken back in and stir, ensuring all pieces are fully coated in the sauce. Cook until chicken pieces are fully cooked and tender.
