Devilled Chicken

A community recipe by Kelly-Jane

Not tested or verified by Nigella.com

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Introduction

My variation of Sarah Crockett's Devilled Chicken from Can't Go Wrong Cookbook by Orlando Murrin. If you taste the cream and spices mix before cooking it tastes really rough, but all becomes well in the oven. I've also changed the recipe a little by omitting seasoning pepper and using 2 teaspoons cumin and 2 coriander instead of the original 4 teaspoons cumin. Hope you enjoy it!

Ingredients

Serves: 0

Metric Cups

For the Chicken

1 tablespoon olive oil
4 chicken breasts

For the Sauce

284 millilitres double cream
1 tablespoon English mustard powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
4 tablespoons tomato ketchup
1 teaspoon tabasco
1 pinch of salt

For the Chicken

1 tablespoon olive oil
4 chicken breasts

For the Sauce

10 fluid ounces heavy cream
1 tablespoon English mustard powder
1 tablespoon paprika
2 teaspoons ground cumin
2 teaspoons ground coriander
4 tablespoons tomato ketchup
1 teaspoon tabasco
1 pinch of salt

Method

Devilled Chicken is a community recipe submitted by Kelly-Jane and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Preheat oven to 180ºC / Gas Mark 4.

Brown the chicken breasts and transfer to an oven proof dish.

Whisk all the sauce ingredients together.

Pour / spread over chicken and bake uncovered for 30 - 40 minutes. Sauce may separate a bit, but just whisk back together again.

Preheat oven to 180ºC / Gas Mark 4.

Brown the chicken breasts and transfer to an oven proof dish.

Whisk all the sauce ingredients together.

Pour / spread over chicken and bake uncovered for 30 - 40 minutes. Sauce may separate a bit, but just whisk back together again.