Sticky chicken with a sweet chilli-plum sauce and roasted peppers

Sweet sticky chicken recipe made simply with a pop of roasted peppers. 

Sticky chicken with sweet chilli-plum sauce header | Milk and Cookies SA

And, a lovely delivery arrived at the doorstep with 4 fantastic sauces in it from the Elgin Valley of South Africa delivered by Jen from @CowAfrica and a very well dressed young man named Fourie.

Saturday evening was spent making delicious sticky and sweet chicken with roasted peppers and a roasted vegetable salad with Fatties Delight lady cakes Judy Rom.

Recipe:  Sticky chicken

Serves: 2-4


  • Thighs and wings (or any parts of the chicken will do) | 6 – 8 pieces of cut chicken
  • Eric Todd chilli-plum sauce or your favourite sweet marinade
  • Garlic | 1 head
  • Peppers | 2
  • Salt | 1 tsp
  • Pepper | 1 tsp


  • Pre-heat oven to 350˚F/150˚C


  • Place peppers in the oven on the lower rack for 45 minutes – 1 hour, turning occasionally.
  • Remove once the peppers get soft and place into a paper bag or plastic packet for 20 minutes to soften skin from peppers.
  • Remove skin and slice into strips.
  • Add chilli-plum sauce, salt and pepper,  to bowl and then toss peppers into it and let sit until the chicken is done.


  • Rub salt and pepper evenly over chicken
  • Add enough marinade to completely cover each piece of chicken.  Pull the skin off the chicken and rub the sauce in between the meat and the skin.
  • Then slice the garlic into big chunks and add a few pieces to the chicken between the meat and the skin and the rest to the dish.
  • Allow to slowly cook in the oven for 1 hour and turn occasionally.
  • Then turn the oven to grill and crisp chicken for 1/2 hour, turning halfway through.

Eric Todd Plum Chili Sauce Recipe |

Eric Todd Plum Chili Sauce Recipe |

Eric Todd Plum Chili Sauce  |


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