Fiery Chillli Honey Sauce

Ali White from Allergy Mums has provided this recipe. For more delicious recipes check out their website or you can follow them here:

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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.


Spice Mix

  • 1 Tsp Fennel Seeds
  • 2 Tsp Cumin Seeds
  • 2 Tsp Coriander Seeds
  • 2 Tsp Chilli Flakes


  • 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


  1. Preheat oven to 180C, 350F
  2. 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
  3. 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.
  4. 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

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