Serves
4
Ingredients
- 4 chicken joints
- 1 small (7 3/4 oz) can sliced
pineapple
Sauce
- 2 oz margarine
- 1 level tablespoon plain flour
- 2 level tablespoons tomato ketchup
- 2 level teaspoons dry mustard
- 1/2 level teaspoon salt
- Pepper
- 1 teaspoon Worcester sauce
- 1 tablespoon vinegar
- 1 level dessertspoon cornflour
- 1 (1/2 lb) pack frozen peas (optional)
Method
- Remove skin from chicken joints. Wipe joints with kitchen paper and place in a large
roasting tin.
- Drain pineapple, reserving syrup in a small basin. Chop pineapple.
- Place margarine in a basin and beat until soft and creamy. Beat in remaining sauce
ingredients and half of chopped pineapple.
- Spread mixture evenly over chicken joints. Pour pineapple syrup over and sprinkle with
remaining chopped pineapple; cover with foil. If possible, leave in refrigerator until
ready to put in oven.
- Remove foil and place on shelf just above centre of oven. Set oven control to moderate
(375 oF, Gas Mark 5) and bake for 1 hour. Ten minutes before end of cooking
time, cook peas as directed on pack. Place chicken joints on a warmed serving dish and
keep hot while making gravy. Blend cornflour with a little water and stir into juices left
in roasting tin. Cook gently for 3 minutes; pour over chicken joints. Arrange cooked,
drained peas on dish around chicken or serve separately. Serve with Jacket Potatoes.
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