Chilli Chicken

Made with the last remaining parts (two drumsticks and a wing) of a whole chicken, roasted a couple of days ago.

I'd kept the jelly from the chicken roast, and broke that up into small pieces in a small roasting dish. The chicken meat (including the skin) was added to the dish, followed by half a cup of water, two large squirts of tomato puree, some onion gravy granules, and a teaspoonful of dried basil. Plus half a teaspoonful of chilli powder and four dried red chillies. All stirred together.

The oven was preheated to 190 deg C, and the roasting dish was placed in the centre of the oven. Cooked for 45 minutes.

Served with semi-skinned flat-cut boiled potato. Hot and delicious, and an easy way to use up leftovers.