Chicken Texacano



I used to make this years ago, frequently, and just realised lately I hadn’t made it for a few years…which is crazy because its easy and tasty.



4 partly boned chicken breasts (I do it without the bone usually)

1 clove garlic, crushed

2 T tomato puree

1T clear honey

1/2 tsp dry mustard (I prefer wholegrain)

3 good dashes Tabasco sauce (hmm about 6 usually)


75g raisins

175ml stock

25g sunflower seeds






Rub the pieces of chicken with garlic and place into a shallow ovenproof dish.

Combine the tomato puree, honey, mustard, Tabasco sauce and pinch of salt and spread over the piece of chicken. Sprinkle with raisins.

Bring the stock to the boil and pour over the chicken.

Cover the dish and cook at 200C for 40 mins.

Remove lid and baste with juices, sprinkle with sunflower seeds and return to oven uncovered for about 15 mins until cooked through.

unnamed (2)



Use 8 chicken thighs instead and reduce cooking time by 10 mins.

This recipe is from 50 ways with Chicken, by Rosemary Wadey

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