Devilled chicken

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olive magazine

2 ratings

Recipe by olive magazine

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1. Mix the tomato purée with the vinegar, cayenne, mustard powder and a pinch of salt to make a paste. Rub this over the chicken then grill for about 7 minutes on each side or until cooked through. Serve with baked potato and salad.

For the chicken

429 kcalories, protein 41.7g, carbohydrate 0g, fat 28.5 g, saturated fat 0g, fibre 0.1g, salt 0.36 g

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• Pamela

  07 November 2007

  Pamela rated this recipe

  

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• Muklina

  08 November 2007

  Muklina rated and commented on this recipe

  

  Quick, easy and tasty. I used chicken breast instead of thighs and it came just as good

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• kirsty

  03 February 2008

  kirsty commented on this recipe

  I used chicken breast and it tated great. very easy.

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• Tonia

  10 December 2008

  Tonia commented on this recipe

  Easy and different used chicken breasts which remained juicy.

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Ingredients

• 2 tsp tomato purée
• 2 tsp white wine vinegar
• a pinch cayenne pepper
• 1 tsp mustard powder
• 4 boneless chicken thighs
• baked potato or baked sweet potato, to serve

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Serves 2

Preperation and cooking times

Ingredients

• 2 tsp tomato purée
• 2 tsp white wine vinegar
• a pinch cayenne pepper
• 1 tsp mustard powder
• 4 boneless chicken thighs
• baked potato or baked sweet potato, to serve

For the chicken

429 kcalories, protein 41.7g, carbohydrate 0g, fat 28.5 g, saturated fat 0g, fibre 0.1g, salt 0.36 g

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