Feeds four.


  • One chicken (chopped) or chicken pieces
  • 2 tablespoons plain flour
  • 2 teaspoons paprika
  • 2 tablespoons melted butter
  • Salt and pepper

Lemon sauce

  • 1/4 cup lemon juice
  • 1 dessertspoon of soya sauce
  • 1/2 teaspoon of salt
  • 1/4 cup canola oil
  • 1 dessertspoon of lemon rind
  • 1-2 cloves of garlic

First step is to make the sauce. Combine all the sauce ingredients into a suitable container. That’s it. Stick the container in the fridge as it needs at least an hour in the cold (why, I don’t know. It just does).

Next to the chook…

Get a plastic bag. You put the dry ingredients in, you leave the butter out, you put the chicken in, and you shake it all about. You can do the hokey pokey if you want, but it won’t effect the taste. Take the chook peices out of the bag in put them skin side down on a flat casserole dish. They should lie flat without overlapping. Brush with melted butter.
Bake uncovered in oven at 200°C for 30 minutes. Turn the pieces over and coat with the lemon sauce and cook for another 30 minutes until chicken is golden brown (basting 2-3 times along the way).

Serve on a bed of rice with a bottle of white.