Bushman's Peppered Chicken

                                              BUSHMAN'S PEPPERED CHICKEN

Ingredients

• 12 Chicken thigh cutlets (with skin on)
• 5 tablespoons Bushman’s Pepperpot (Aussie seasoning

Sauce

• 1 medium size red capsicum, chopped
• 2 red bell peppers, chopped (seeds removed)
• 2 yellow skinned chillies, chopped (seeds removed)
• 1 red onion, chopped
• 4 cloves garlic, chopped
• 3 cm long fresh turmeric, chopped
• 3 cm galangal (Thai ginger)
• 5 Kaffir lime leaves (remove the centre vein)
• 2 tablespoons extra virgin olive oil
• 1 Darwin lime (remove pips and hard white fibrous core) chopped
• 60 mL water (3 tablespoons)
• Extra olive oil
• Iodised salt

Method:

Preheat Fan-Forced oven to 170°C

Cut the underside of the chicken pieces with a sharp knife taking care not to cut through the skin. Put the pepper in a bowl and coat the skin side only. Spray a grill fry pan with oil, then brown the skin side of the chicken pieces first before turning them over. Remove chicken pieces as they are done onto a large plate.

Sauce.

Place the ingredient for the sauce in a tall blender, season with salt and puree. Pour into a large rectangular glass dish 40 cm L x 24 cm W x 6 cm H or a baking tin. Place in the oven for 10 minutes. Place the chicken pieces with flesh side down; sauce should not cover the skin.  Cook for 45–60 minutes.