Spicy chicken nib­bles with blue cheese may­on­naise

Australian Women’s Weekly NZ - - CONTENTS -

⅓ cup (80ml) hot chilli sauce 2 ta­ble­spoons may­on­naise 1 ta­ble­spoon onion salt 1 ta­ble­spoon pa­prika 2 ta­ble­spoons brown sugar 1.5kg chicken nib­bles 200g baby cu­cum­bers, halved 4 in­ner cel­ery sticks (140g) with tops on, halved


50g blue cheese, chopped ⅓ cup (100g) may­on­naise

1 Pre­heat the oven to 240°C (220°C fan-forced). Line a large oven tray with foil. Lightly spray foil with oil. 2 Com­bine the sauce, may­on­naise, onion salt, pa­prika and sugar in a large bowl. Add the chicken; toss well to coat. Place the chicken on the tray in a sin­gle layer; brush with any re­main­ing sauce mix­ture. 3 Bake chicken for 25 min­utes or un­til well browned and cooked through. Stand for 5 min­utes.

4 BLUE CHEESE MAY­ON­NAISE Mean­while, blend the blue cheese and may­on­naise un­til com­bined. 5 Serve chicken with Blue Cheese May­on­naise, cu­cum­ber and cel­ery and ex­tra chilli sauce, if de­sired. Not suit­able to freeze or mi­crowave.

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