So, Ata dindin makes a feature in this post again. Have I said how in love I am with that sauce?
Anyway I had some chicken and I had another recipe in mind, but seeing that I had some Ata dindin, I decided to make this instead. The succulent meat, mixed with the sweet and spicy sauce was divine. It was more than I could ask for on that day.
The funny thing is this, I never liked pepper, but it is a great part of the Nigerian diet. I have had to teach myself to eat it. Even my father who never really could tolerate peppers; had to have it in his soups. I mean, the man(GOD rest his soul) could curse you out if he did not taste pepper in his meals.
This is one recipe to try. If you have a stuffy nose, this sauce a lone would open up your sinuses 🙂 The recipe just works. I promise. You may use any other tomato or pepper based sauce you have handy.
Here is a print out version for you
- 14 pieces of chicken drummets or wings(You really do not have to make them into lollipops of you do not wish)
- 1tsp of thyme
- ½ tsp of curry
- 1tsp dry pepper or chili flakes
- 2 garlic cloves(grated)
- an inch of ginger(grated)
- ½ tbsp. of oil
- salt to taste
- 1cup of Ata din-din or any pepper or tomato based sauce you have
- Wash and pat the chicken dry. Grab the thinner end of the chicken and using a knife, cut through the skin surrounding the thinner end of the bone. Use the knife to scrape the down the meat from the bone towards the bigger end and pull the meat down. Season the chicken with all the ingredients. Let it Marinate for about 1-12 hours. Stick in a 350 degree preheated oven and cook for about 20-30minutes or until the juices run clear. You may fry it if you wish to. If frying, make sure the oil is 350degrees before frying.
- Remove from oven or oil and let it drain; then toss in Ata-din-din and serve