A Weekday Special


I hope I’m not the only one who has lost count of which day it is and which day of the lockdown we are currently in. Nevertheless, we are still on lockdown and I’m here to give you recipes and demonstrating videos with poor quality {laughs}, and I’m crossing my fingers that you won’t judge.


This recipe comes from my heart, although a much better version of my fruit chutney chicken I used to make about 7 years ago. I have forgotten the recipe I used then, as I didn’t write recipes in those days. And I must say, writing recipes is not all it’s cracked up to be, especially when you cook from the heart or love to experiment like I do. Conversely, I love sharing and bringing others together through food, and it’s my wish that the addition of these newly created videos on my YouTube channel (please subscribe)  will add some value to you, to see how I cook and bake. I hope you will enjoy my Sweet Chilli Chicken recipeJ  – Take care of yourselves and others. Stay Home – Stay Safe.



4 Chicken Thighs

8 Baby Potatoes

1 1/2 Tablespoons Oil, or as needed

1 Tablespoon Butter

1/2 Large Brown Onion

2 Garlic cloves, minced

2 Teaspoons Fresh Parsley, chopped

Salt and Pepper

300ml Chicken Stock

80ml Sweet Chilli sauce

30ml Fruit Chutney

1 Teaspoon Fresh Ginger, minced

1 Tablespoon Tomato Paste

Water, as needed.


1/2 Teaspoon Paprika

1/2 Teaspoon Salt

1/2 Teaspoon Black Pepper

1 Teaspoon Garlic and Rosemary Spice

1/2 Teaspoon Onion Powder


  1. Wash your hands thoroughly: before, during and after
  2. Gather all the ingredients, thoroughly rinse potatoes, chop the onion, chili, parsley and mince garlic and ginger.
  3. For the spice mix: Mix paprika, salt, onion powder, pepper, rosemary and garlic spice.
  4. Use some of the spice mix to coat season the chicken (ensure all sides are coated), drizzle some oil on the chicken and rub it in the chicken, add some more spice mix if needed.
  5. Preheat a 28cm wide pot on medium heat, add 1 tablespoon of oil (or just enough), place chicken pieces (skin down) and brown all sides for about 5 to 6 minutes. Remove the chicken from the pot and set aside.
  6. Add the chopped onion in the same pot followed by butter, stir and season with salt and pepper. Cook the onion for about 3 to 5 minutes or until it’s translucent. Add minced ginger, garlic, chopped parsley and chilli then stir and add more oil (if needed), cook this for another 2 minutes, and add the remaining spice mix and stir.
  7. Add tomato paste followed by fruit chutney and sweet chilli sauce. Stir, and pour in the chicken stock and stir. Return the chicken to the pot and add potatoes, cook for 30 to 40 minutes or until the chicken is well cooked and the potatoes are fork tender.
  8. Occasionally stir and baste the chicken and potatoes, and check seasoning by tasting, add salt and pepper if needed.
  9. Towards finishing, skim off excess fat with a spoon and add a splash of water to loosen the gravy. And cook for few more minutes until the water is well incorporated.
  10. Remove the pot from the heat and transfer the meat into a serving casserole dish.
  11. Enjoy, I served mine with honey glazed carrots, peas and rice.



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