• salt
• pepper
• paprika
• 1 tbsp. sugar
• garlic salt
• 1 c. ketchup
• 1 onion, chopped
• 1/2 cup water
• 1/2 cup lemon juice or vinegar
• Worcestershire sauce
• 1/4 cup butter
• 1 pack chicken pieces
• Seasoned flour

Prepare barbecue sauce: In saucepan, blend salt, pepper, paprika and sugar. Stir in garlic, ketchup, onion, water, lemon or vinegar, Worcestershire sauce and butter. Bring to a boil. (Makes 2 1/2 cups.)

Preheat oven to 180 degrees. Coat chicken with seasoned flour. Brown chicken on all sides. Arrange chicken in shallow pan; spoon sauce over it. Bake 45 to 60 minutes.

Ingredients:

• 3 cups chicken scissored to bite size
• 2 cans zucchini in tomato sauce
• 1 large onion
• 2 tsp. oregano
• 1 tsp. garlic sprinkles
• 1/2 cup grated cheddar or Parmesan cheese
• 1 tbsp. sugar
• 1/2 tsp. paprika
• 2 tbsp. olive oil

How to:

• Preheat oven to 180 ‘C.
• Chop and then saute onion until glazed.
• Oil a casserole with olive oil. Put in Chicken. Mix Zucchini sauce, onion, garlic sprinkles, oregano, sugar and paprika.
• Top with grated cheese. Bake until done.

• Canned peaches
• Chicken pieces
• 1 Cube chicken stock
• Salt and pepper

How to:

• Grease baking dish, and place chicken covered with canned peaches with juice, salt and pepper.
• Add 1 cube chicken stock diluted in 1/4cup boiling water and pour over chicken.
• Cover with tin foil and place in pre heated oven for 1 hour at 190′C.
• Remove foil and allow to cook for an additional 20 minutes.
• Remove and serve with veg and mash or wild brown rice.

Chicken in peaches

• Chicken breast
• Garlic butter
• Onion
• Feta cheese
• Herbs

How to:

• Place chicken breast in baking dish.
• Add mixed herbs, chopped onions, feta cheese and 25ml water.
• Cover with foil and place in pre heated oven at 200’C and cook for 1 hour.
• Remove foil and allow to lightly golden brown for an additional 10 minutes.

Garlic and feta baked chicken breast

Garlic and feta baked chicken breast

Garlic and feta baked chicken breast - foiled

Garlic and feta chicken breast ready for garnish and serve

• 1 chicken
• Fresh parsley
• 3 large carrots
• Garlic
• 2 cubes of Chicken stock
• Salt pepper
• 1 table spoon of oil

How to:

• Chop onions and sauté in a table spoon of oil
• Add boiling water, whole chicken, carrots (cut in thirds), chicken stock, chopped parsley and two mashed garlic cloves.
• Add salt and pepper and allow to boil on a medium heat for 1 hour.
• Remove whole chicken and allow to simmer on a low heat for an additional 10 minutes.

Ingredients:

* Chicken pieces
* Onion
* Potatoes
* Mixed veg (i.e. carrots, red onion, red peppers, pumpkin, etc)
* Woolies or Ina Paarman lemon and herb basting sauce and gravy
* Oil, salt, pepper, mixed herbs

The how to:

1. Peel potatoes and cut into halves. Pre boil potatoes for 10 to 15 minutes.

* Place potatoes in oiled baking dish/pan, Place diced veggie pieces into baking dish/tray.
* Lightly drizzle with olive oil and a sprinkle of salt and pepper and herbs.
* Cover with tin foil.

2. Chop up the onions and sprinkle over the chicken pieces in a casserole dish.

* Dilute one chicken stock into a quarter cup of boiling water and pour over chicken.
* Then coat with a thin layer of lemon and herb basting sauce.
* Cover with tin foil.

3. Place both baking trays into pre heated over at 200’C for an hour and twenty minutes.

* Remove foil and turn up temperature to 220’C for an additional 10 to 15 minutes to golden brown.
* Serve with gravy.