Honey and soy chicken stew
8 - chicken pieces
10ml (millilitres) - BBQ OR chicken spice
5ml (millilitres) - each cayenne pepper, paprika, and lemon and black pepper seasoning
- extra virgin olive oil for drizzling
45ml (millilitres) - cooking oil
1 - onion, chopped
1 - knob of ginger, minced
60ml (millilitres) - tomato purée
60ml (millilitres) - soy sauce
60ml (millilitres) - honey
- 1 red and 1 yellow pepper, both seeded and diced
2 - spring onions, chopped
10ml (millilitres) - sesame seeds
Method
Description: Keep a large pan on hand.
Season the chicken with the BBQ or chicken spice, cayenne pepper, paprika and lemon and black pepper seasoning. Drizzle with the olive oil and mix to coat well. Set aside to marinate for 15 minutes.
Heat the cooking oil in the pan. Add the marinated chicken and sauté for 5 minutes on each side or until nice and golden. Remove from the pan and add the onion. Sauté for 5 minutes.
Add the ginger, tomato purée, soy sauce and honey and stir through. Return the chicken to the pan. Cover with the lid and cook over medium heat for 10 minutes.
After 10 minutes, turn the chicken over and cook for another 10 minutes. Add the peppers and cook over medium-low heat for another 10 minutes. Once done, garnish with the spring onions and sesame seeds.
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