Devilled Chicken is a delicious mid-week main meal. Chicken pieces are smothered in a wonderful devilled sauce, then topped with onion, red bell pepper and mushrooms. Roasted until golden, this simple but flavourful dish is bound to become an instant family favourite - give it a go!
|Tomato ketchup||1 Tablespoon|
|Mild mustard||1 Teaspoon|
|Mild curry powder||1 Teaspoon|
|Dried thyme||1/4 Teaspoon|
|Worchestershire sauce||1 Tablespoon|
|Chicken pieces||4 Large (I used Chicken Marylands)|
|Butter||50 Gram , divided|
|Brown onion||1 , divided, chopped|
|Red bell pepper/Capsicum||1 , divided, chopped|
|Button mushrooms||100 Gram , divided, chopped|
Preheat oven to 350°F/ 190°C.
In a bowl, combine tomato ketchup, mustard, curry powder, thyme, worcestershire sauce and mix well.
Place chicken pieces over aluminium foil and spread the prepared mixture over the chicken pieces.
Top with onions, bell pepper, mushrooms, butter and wrap well.
Place into baking dish and pop into oven
Bake for 1 hour or until done.
Serve and enjoy!