1kg chicken pieces 1 large butternut4-5 potatoesAromat (a South African Spice)Black pepperChicken spice 3 tablespoons each of the following: Tomoto sauceSteers tikka sauceSteers barbecue sauceNandos mild peri periSweet chillie sauceGarlic sauceChillie sauceLemon juiceSavoury dipMrs balls original chutney
Peel and cut both the potatoes and butternut. In separate pots, boil the potatoes and butternut. Add a little bit of salt to the potatoes. Clean chicken, add black pepper, Aromat (a South African Spice) and chicken spice. Make sure to rub the spices in properly. Then add all your sauces. In a baking tray or Pyrex, put your chicken and boilt butternut and potatoes. On the butternut, drizzle a little sugar over each piece and a little butter. On the potatoes add a little of the left over sauce. When you turn over chicken and veggies, add the remaining sauce.
INFO & TIPS
I like to make extra sauce in case the chicken gets abit dry. I also leave the chicken and veggies in the oven a little longer just to brown.