Tuesday 18 September 2012

Sanballat Chicken

We have had this dish at Rock Fellowship almost every single week for the last six years. It is easy, cheap and very, very tasty. Best of all, anyone can make this. It’s Sanballat Chicken*!


1.    One whole chicken
2.    Tomato ketchup (the cheap 15p bottle from Sainsburys will do)
3.    Sugar
4.    Chilli oil (optional)

Preparation time: 5 minutes
Cooking time: 1.5 hours (leave in oven and use the time to prepare for the bible study)


1.    Give your chicken a good wash and place it on a baking dish.
Tip: Line your dish with foil to make it easier to wash up.

2.    Empty out half the bottle of ketchup onto the chicken and spoon out four heaped tablespoons of sugar onto the mess.

3.    If you have chilli oil, add one tablespoon. Don’t worry about the spiciness as it tends to mellow out in the bake.

4.    This is the messy bit. Using both hands, mix and smother the mixture all round the chicken.

5.    Bake chicken in oven at 150-160 degrees.
This temperature is low enough that the skin won’t burn. (So just leave it alone and go prepare for the bible study!)
However, you do need to let it cook for at least 1 hour for a medium chicken (or 1.5 hours for a large chicken).

6.    Lower temperature to 100 degrees and leave in the oven for further 30 minutes.

*From the book of Nehemiah

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