Tangy sweet chicken
by Amy Cohen


This dish is better if refrigerated over night then heated through

Keeps for 2 days in the refrigerator


  • 6-8 chicken joints
  • 3 tbsp olive oil or sunflower oil
  • 1 onion finely chopped
  • 2 tsp salt
  • 1/4 tsp ground black pepper
  • 2-3 tbsp fine brown sugar
  • 2 tsp mustard
  • 2-3 tsp light soy sauce
  • Juice of 1/2 large lemon
  • 1 5oz/150g can of tomato puree diluted with 2 cans of water
  • Chicken stock cube


  1. Dry chicken joints well, then fry in hot oil until golden all over
  2. Remove browned pieces to a casserole dish
  3. Sautee onion in the remaining fat until soft and golden
  4. Add all the remaining ingredients
  5. Simmer for 5 minutes then pour over the chicken
  6. Cover and bake for 1 hour on gas mark 4 or 180 degrees C
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