Sneha's Recipe: Australia

Deviled Chicken, I, believe is a lost recipe of Australia. A quick and fantastic chicken bake dish that all the family will love! Have this with steamed rice and veggies, makes a delightful meal.

For one of our family functions my cousin who has migrated to Australia, had made this for us. After so many year's I am tried this out in my kitchen and loved it. My suggestion is to use chicken in bone and skin, this keep's the meat for drying and it remains juicy.

Ingredients
700 Chicken (With Bone) * see notes
1 Tablespoon Garlic paste
1 Medium Onion - sliced
1 Cup Tomato Sauce
1 Teaspoon Heaped Dijon Mustard
1 Tablespoon Curry Powder
2 Tablespoons Vinegar
2 Tablespoons Light Soy Sauce
2 Tablespoons Lemon Juice - divided
2 Tablespoons Brown Sugar * see notes
A Zest of One Lime
A Crack Black Pepper powder to taste
2 Teaspoons Coconut Oil for searing-or oil of your choice
3 Tablespoons Olive Oil
Salt to taste
Method

Wash and pat dry the chicken. In a large bowl add the chicken garlic paste, salt to taste and half of the lemon juice rub it well into the chicken.

Heat coconut oil in large skillet and sear the chicken on all sides till it gets brown. Take it out and set aside.

In another mixing bowl add sliced onion, tomato sauce, Dijon mustard, curry powder, vinegar, light soy sauce, remaining lemon juice, brown sugar ( which I didn't add), lemon zest, olive oil black pepper powder and tomato sauce.

Rub this well on to the chicken and refrigerate it overnight or keep it at least for an hour.

Place this in chicken along with the marinade and 1/3 cup water into a cast iron skillet and tent the skillet with aluminum foil. Bake it in a preheated oven at 180°C for an hour.

After an hour remove the foil and broil it for another 15 minutes at 190°C . Take it out and place the chicken in a serving platter. Add a 3 tablespoon of water and place it on medium flame to deglaze the pan.

Serve this sauce and enjoy with rice and steamed veggies.

My Notes
I used 1/2 an chicken with skin and baked it whole
Just gave some slits on the chicken and lightly forked the meat side. I didn't use any sugar. Feel free to add if you want, it's was delicious without it.

Labels: Chicken, Baked, Eat the World, Australia, International Cuisine, Main course

Each month a group of us join Evelyne of CulturEatz as she travels to different countries to Eat the World. This month it's secret Santa wherein we can choose any dish by the blog assigned to us.

Check out all the wonderful Australian dishes prepared by fellow Eat the World members and share with #eattheworld. Click here to find out how to join and have fun exploring a country a month in the kitchen with us!

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Sneha’s Recipe: Deviled Chicken

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Amy’s Cooking Adventures: Fairy Bread

I call this sandwich a Flying saucer because it looks like a disc-shaped flying craft. You give this to a child with this name, he or she will happily enjoy it. This how I use to give this to my daughter when she a little girl and very often she would say Ma make for me flying saucer. If you have leftover potato sabzi then this is even quicker, I make this sandwich with whenever there is leftover potato sabzi. These are also know as jaffle in Australia.

Ingredients

6 Slices White bread
1 Cup Potato Sabzi
100 Grams Butter
Tomato Ketchup to serve

Method

Spread butter on all the sides of bread, spread the potato sabzi on one slice.