Devilled Chicken Preparation Time: 15 minutes | Cooking Time: 55 minutes 30g butter 1 large brown onion (200g), chopped finely 2 cloves garlic, crushed 2 tablespoons tomato sauce 1 tablespoons Worcestershire sauce 1 tablespoon French mustard 2 tablespoons mango chutney 1/2 teaspoon ground allspice 1/2 teaspoon salt 1/2 teaspoon freshly ground black pepper 8 chicken thighs (1.8kg)

Melt butter in medium saucepan. Add onion and garlic; cook until onion is soft.

Add sauces, mustard, chutney, allspice, salt and pepper, stir well; simmer, covered, 5 minutes.

Preheat oven to moderate.

Place chicken, skin-side up, in oiled baking dish; pour sauce mixture over top, completely covering chicken with mixture.

Bake chicken, uncovered, in moderate oven 45 minutes, occasionally basting chicken with juices.

Serve with a tomato and chickpea salad, if desired.

SERVES 4.