Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:
Facebook: @allergymumscouk
Twitter: @allergymumscouk
Instagram: @allergymums
Fiery Chilli Honey Sauce – this is a great 
sauce for chicken, or to spice up grilled vegetables. Leave out the Birds Eye chilli to turn down the heat a bit.
Ingredients
Spice Mix
- 1 Tsp Fennel Seeds
- 2 Tsp Cumin Seeds
- 2 Tsp Coriander Seeds
- 2 Tsp Chilli Flakes
Sauce
- 2 Grilled Red Peppers – Jarred are fine, or char them in the oven for 30 minutes. Cool, peel and deseed.
- 6 Cloves Garlic, minced
- 1 ½ Tbsp Hot Paprika
- 1 Tbsp Lemon Juice
- 1 Tsp Apple Cider Vinegar
- 4 Red Chilli’s – soaked in water, deseeded and chopped
- 1 Bird’s Eye Chilli – optional
- 2 Tbsp Tomato Paste
- ½ Cup Chopped Tomatoes
- ¼ Cup Honey
- 4 Tbsp Olive oil
- 6 Chicken Thighs
Instructions
- Preheat oven to 180C, 350F
- Toast the seeds in the spice mix in a dry frying pan for about 4 minutes until they start to pop. Grind into a powder in a Pestle and Mortar
- Put the spice mix in a food processor, add in the peppers, chilli’s, garlic, paprika, lemon juice, vinegar, and tomato paste. Whizz until smooth. Slowly add in the olive oil until combined.
- Add in the Tomatoes, and the Honey – puree again until you’ve a smooth sauce. Add salt and pepper.
If you have the time, marinate the chicken for a few hours, otherwise put the chicken into a casserole dish, pour over the sauce and cook for 40 minutes until the juice from the thighs runs clear. Serve with rice and salad
| Please click the box for the ingredients that ARE present in this dish: eg: ☒ | |||
|
Celery Crustaceans Dairy (Milk) Egg Fish Gluten Lupin |
☐ ☐ ☐ ☐ ☐ ☐ ☐ |
Molluscs Mustard Peanuts Sesame Soya Sulphites Tree Nuts |
☐ ☐ ☐ ☐ ☐ ☐ ☐ |