Spicy, Succulent Chicken Breasts in a Tomato and Red Wine Sauce


4 Teaspoons, heaped, Mr Spices Mixed Masala

2 Teaspoons Mr Spices Chicken Spice

1 Teaspoon Cayenne Pepper

2 Teaspoons Ground Ginger

1 Teaspoon Ground Black Pepper

1 Teaspoon Lemon Juice

1 Teaspoons Soy Sauce

5 Chicken Breasts

3 Tablespoons olive oil

1 Red Onion, Sliced

1 Clove medium garlic, minced

4 Tomatoes, puréed

80ml Dry Red Wine (I used Backsberg Merlot)

1/2 Cup Fresh Sweet Basil Leaves

2 teaspoons brown sugar


1. Mix all the spices in a mug and rub onto the chicken breasts. Drizzle the lemon juice and soy sauce and rub into the chicken. Put the chicken in a container and place in the fridge for 2 hours.

2. Put a pan on medium-high heat on the stove and add the oil. Let the boil heat up.

3. Add the chicken breasts and fry each side until golden brown. This should take 3 minutes maximum on each side.

4. Remove the chicken breasts. Reduce the heat to medium-low.And add the red onion and garlic into the pan. Fry for 5 minutes.

5. Add the tomato and cook for 5 minutes. Add the wine and cook for another five minutes. Add the basil and chicken and cook on low heat for 6 minutes with the lid on/until sauce has thickened. You should be ready to serve.


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