Mexican Chicken Nibbles
  • 1/2cup of your favourite ketchup
  • 1/4cup soy sauce
  • 2tbsp brown sugar
  • 2tbsp Simon Gault Home Cuisine Mexican seasoning
  • 1kg Turk's free range chicken nibbles
  • 1/2cup sour cream
  • 2tbsp coriander, chopped
  1. In a large mixing bowl whisk together the ketchup, soy sauce, brown sugar, and Simon Gault Home Cuisine Mexican Seasoning. Add the chicken nibbles and toss to coat. Place the nibbles with the marinade into an oven dish and bake for 20 minutes or until cooked through. Once the nibbles are cooked, put them to one side in a separate bowl. Pour all remaining marinade from the oven dish into a saucepan on a medium heat and reduce by half. To serve, stack the nibbles onto a serving plate and pour the reduced marinade over the top. Serve with a generous dollop of sour cream and a smattering of chopped coriander.