This richly layered, smoky sauce really does make chicken finger licking good. You can also marinate the chicken in the cold sauce overnight.

Ingredients

1	Chopped onion
2 Tbsp	Olive oil
4 cloves	Crushed garlic
2 Tbsp	Brown sugar
1 pinch	Cinnamon
½ tsp	Salt
2 cans	Chipotle chillies in adobo sauce, chopped
1 Tbsp	Worcestershire sauce
2 Tbsp	Tomato paste
2 Tbsp	Cider vinegar
¼ cup	Chicken stock
8 pieces	Chicken pieces, (Legs and Thighs)

Directions

1. Gently fry onion in oil until onion is soft.
2. Add garlic, sugar, cinnamon, salt chipotle chillies, Worcestershire sauce, tomato paste, cider vinegar and chicken stock (or water) and simmer, stirring occasionally for 10-15 minutes until sauce has thickened.
3. Heat oven to 200C. Line a roasting dish with baking paper.
4. Coat chicken in the sauce, place in the roasting dish and cook for 20 minutes.
5. Turn the chicken, coat in more sauce and cook another 20-30 minutes until chicken is cooked through.

Food stuck to your favourite cookware?

Clean it with the Chux non-scratch Silver Scourer.