Sweet and sour tomato chicken
Sweet and sour tomato chicken Malky Soffer

This tangy chicken dish can be served on a weekday or a special occasion. It's a dish that is easy to prepare and freezes very well.

I tend to make double the quantity of chicken but only multiply the sauce by one and a half times otherwise the sauce could end up too watery. This dish also freezes well.


  • 1 chicken, cut into 8, skin intact
  • Oil to cover frying pan
  • 4tbsp dark brown sugar
  • 2tsp mustard
  • 1 large onion, thinly sliced
  • 1tsp salt
  • ¼ tsp freshly ground black pepper
  • The juice of half a large lemon
  • 1tsp soy sauce
  • 1 small can of tomato puree diluted with 2 cans of water


Preheat oven to 150 degrees Celsius (300 degrees Fahrenheit).

Fry the chicken joints in hot oil until golden on all sides, then transfer to a baking dish to fit chicken in a single layer.

Saute onion in remaining oil in pan until soft and golden.

Add all remaining sauce ingredients and simmer for 5 minutes.

Pour sauce over the chicken.

Bake chicken, covered, for 1 hour and 45 minutes.

Increase oven temperature to 180 degrees Celsius (350 degrees Fahrenheit).

Uncover chicken and bake for a further 15 minutes to brown chicken and thicken sauce.

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