Ingredients: 1 tablespoon and 1 teaspoon of chilli powder 1/2 teaspoon salt 1 medium-sized chicken (about 1.5kg or appx 3lbs), cut into quarters 1 teaspoon olive oil 1/3 cup mandarin juice 1 cup water 2 tablespoons brown sugar 1 tablespoon tomato paste or ketchup 1 tablespoon light molasses 1 teaspoon soy sauce 1 tablespoon cornstarch 1/8 teaspoon cayenne pepper 3 mandarins, separated into sections 1 cup finely diced capsicum or red bell pepper

	Method: Prepare a large broiler or casserole dish with a non-stick coating and warm it slightly in the oven before use Combine the chilli powder and salt in a small bowl or cup, and rub the chicken quarters on their cut sides and under their skin with the chilli powder mixture. Place the chicken portions skin-side up in a single layer in the prepared casserole dish and drizzle with oil. Broil the chicken on the middle shelf of a moderate over for 25 to 30 minutes, turning the pieces several times until they're browned and cooked through. Meanwhile, whisk together the mandarin juice, water, brown sugar, tomato paste, molasses, soy sauce, cornstarch, and cayenne until smooth in a medium saucepan. Bring the saucepan's contents to a boil over high heat - stirring constantly - and cook until the mix has thickened. When it has, remove the mix from the heat and stir in the mandarin sections and capsicum. Then cover sauce and let it stand at least 10 minutes (or until chicken portions are done). Finally, remove the skin from the cooked chicken portions and serve with the sauce.

	Notes: You can substitute chicken portions - breasts are best - for a whole chicken if you prefer. If you use skinless chicken or chicken portions, puncture the flesh with a fork prior to rubbing in the chilli powder mixture. If you don't have any molasses handy, treacle or golden syrup will also act as acceptable substitutes.

		Servings: 4 Preparation Time: About 20 minutes Cooking Time: About 30 minutes

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