Ingredients
The chicken which has been boiled in the soup
1 tbsp chilli powder
1 tbsp ground cumin
1 tbsp ground coriander
1 tbsp ground tumeric
1 tbsp tomato sauce
2 tbsp honey
1 tsp salt
Mix the above thoroughly in a bowl. Smother the chicken (which has been drained off) with the paste. Set aside for abt 30 mins. Arrange on a baking dish lined with alum foil. In a preheated 220 degrees oven, slide the baking dish/tray in. Baste with some soft butter every 10 mins or so to keep it moist. When skin has turned to a nice colour, abt 20 - 25 mins (depending on yr oven),take the chicken out. Cover the whole tray with alum foil for 10 mins.This is to let it rest so the regurgitated juice has the time to seep in back into the flesh again. Cut as desired.
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