There weren’t many other people we wanted to help out than Manchester-based blogger, Keeley. Otherwise known as Phat Cupcake. She’s a roaming blogger who knows her way around the dining scene of the north better than most. On top of that, she can turn out a mean recipe. Like this Brockmans Gin Red Snapper Chicken. We’re big fans of the bold flavours of this dish. There’s a perfect blend of flavours from our gin with the rest of the ingredients for the sauce.
See what we mean? This is one recipe we wish we could have helped develop. Best of all, it’s a one-tray dish that you just need to put in the oven and leave. Perfect for those quick midweek dinners or weekend treats. If this recipe for Brockmans Gin Red Snapper Chicken doesn’t get your taste buds tingling, better start off with a cocktail. Luckily, we’ve got a few cocktail recipes to get you started.
Brockmans Gin Red Snapper Chicken
By Keeley Watts
- 4 Chicken Thighs
- 1 Tin Chopped Tomatoes
- 50ml Brockmans Gin
- 1 Clove of Garlic
- 1 Tsp of Celery Salt
- 1 Tsp of Chilli Powder
- Juice of 1 Lemon
- 2 Glugs of Henderson’s Relish
Place all the ingredients apart from the meat into a blender and blend until smooth.
Grease a roasting tray and brush the sauce onto the chicken. Put in the oven at 200C and roast until the juices run clear, around 30 minutes. Baste with the sauce at regular intervals throughout cooking.
Serve with vegetables, rice and a Brockmans Cocktail. We’d recommend When Ginger Met Ruby