Chicken boneless (leg) 4 pcs
Potato (cut into wedges) 2 units
Onion (cut into wedges) 2 units
Tomato (cut into wedges) 2 units
Garlic cloves 10-12 units
Salt 1 tbs
Shangrila Hot Habanero Sauce ½ cup
Shangrila Peri Peri Sauce ½ cup
White pepper 1 tsp
Shangrila Lemon Juice ½ cup
Oil 5 tbs
Garlic powder 1 tbs
In a bowl, add chicken, white pepper, Shangrila Lemon Juice (2 tbsp), salt (1 tsp), garlic powder, Shangrila Hot Habanero Sauce (3 tbsp), Shangrila Peri Peri Sauce (3 tbs), and mix well. Refrigerate and marinate for 1 hr. In another bowl, add all the vegetables, remaining Shangrila Hot Habanero Sauce, Shangrila Peri Peri Sauce and Shangrila Lemon Juice, salt and mix well. Place vegetables in a baking tray and chicken legs over vegetables. Pour some oil and bake for 25-30 mins in preheated oven at 250°C.
Serve with boiled rice or bread rolls.
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