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    Spicy Baked Cluck Cluck

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    Spicy Baked Cluck Cluck

    Serves: 4


    • 4-5 approx 175-225g chicken breasts seasoned with
    • ½ tablespoon jerk seasoning
    • 55g flour, plus extra to coat chicken
    • 2-3 tablespoons vegetable or corn oil for frying
    • 175ml red wine (or dry white if you prefer)
    • 175ml chicken stock
    • 85g coconut cream
    • 1 pinch sugar


    1. Coat the chicken in flour and fry in the oil for about 20 minutes over a low heat, turning once only. Add the wine, chicken stock and coconut cream, then bring to the boil.
    2. Mix the flour with enough water to form a paste, then stir into the sauce, whisking to remove any lumps. Simmer for 20 minutes, then remove the chicken and simmer for a further 15 minutes.
    3. Add the sugar 10 minutes before the end. Return the chicken to the sauce to warm it through before serving.

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