Chef: Ian Haine

Use chicken pieces such as drum sticks, thighs etc. This recipe makes easily enough for 8 pieces. Wipe the chicken pieces dry, leaving the skin on and score the skin and flesh of each piece a couple of times with a sharp knife. Rub them well with olive oil, sprinkle with black pepper and then pop into a shallow baking tray in a pre-heated oven 180°c oven for about 20 minutes.

To make the paste, mix well together by whisking with a fork:

¼ cup of olive oil
1 teaspoon mustard powder
2 teaspoons of curry powder
2 teaspoons of sugar
½ teaspoon of salt
5 teaspoons of paprika
3 teaspoons of Worcestershire Sauce
(You can vary the amounts to suit your taste)

If there have been a lot of juice come out of the chicken, pour these off and then coat the chicken pieces with the paste and return to the oven. Keep an eye on it and turn or baste if the chicken shows sign of burning. Cook for 30-40 minutes until you are confident the pieces are cooked through to the bone.