Sticky chicken with a sweet chilli-plum sauce

Pre-heat oven to 350°F/150°C

Peppers:

Place peppers in the oven on the lower rack for 45 minutes – 1 hour, turning occasionally.

Remove once the peppers get soft and place into a paper bag or plastic packet for 20 minutes to soften skin from peppers.

Remove skin and slice into strips.

Add chilli-plum sauce, salt and pepper,  to bowl and then toss peppers into it and let sit until the chicken is done.

Chicken:

Rub salt and pepper evenly over chicken

Add enough marinade to completely cover each piece of chicken.  Pull the skin off the chicken and rub the sauce in between the meat and the skin.

Then slice the garlic into big chunks and add a few pieces to the chicken between the meat and the skin and the rest to the dish.

Allow to slowly cook in the oven for 1 hour and turn occasionally.

Then turn the oven to grill and crisp chicken for 1/2 hour, turning halfway through.

Recipe reprinted with permission of MilkAndCookies. To see more recipes, click here.