SWEET AND SOUR CHICKEN

8 - 10 Chicken fillets, cut bite size cubes
2 meduim carrots, scraped and sliced
1 Red pepper, seeded and diced
2 Onions, chopped
1 x 410g tin pineapple pieces, drained liquid for sauce
100 ml vinegar
37,5 ml brown sugar
37,5 ml tomato sauce
30 ml cornflour
12,5ml soy sauce
salt and pepper to taste

Heat oil and fry onions until transparent and set aside
Add chickens, stir for 5 mins, add carrots, peppers, with little salt water,
Simmer for 10 mins, stir all time to prevent sticking,
Add onion, pineapple pieces stir for 5mins
Make pineapple syrup up to 500ml water.
Heat syrup,vinegar, sugar and tomato sauce until boiling.
Mix cornflour with little water to smooth paste and add to syrup, stirring until boiling and smooth.
Add soy sauce and season to taste
Add cooked chicken and vegetable mixture to sauce and heat through.
Serve with hawaiian rice or yellow/white rice.

Serves six to eight

PERI-PERI CHICKEN CASSEROLE

8 chicken thights
garlic & herb seasoning
4 baby onions, peeled and quartered
2 red peppers and 1 yellow pepper, halved lengthways, seed and sliced in strips
1 cup (250ml) cherry tomatoes, halved
6 garlic cloves, sliced
1 cup (250ml) hot water
2 tsp (10ml) chicken stock powder
1 x 200 ml peri-peri coat and cook sauce

GERMOLATA:
1/2 cups (125ml) chopped parsley
3cloves garlic, crushed
1 Tbsp (15ml) grated lemon peel

Method
Preheat oven to 180 C
Season chicken to taste with garlic & herb seasoning.
Set aside.
Toss vegetables together in an 20cm x 30cm ovenproof dish. Season lightly with garlic & herb seasioning.
Mix water and stock powder. Pour around vegetables (taking care not to wash off spices).
Place chicken on top of vegetables, best side up, Pour peri-peri sauce over top.
Cover with foil and bake for 30 mins. Remove foil and bake further 25 mins.
Toss germorata ingredients together and sprinkle over chicken just before serving.