Complexity: Medium


  • 1 lb chicken breast, boneless and skinless
  • ½ onion, sliced
  • 2 tsp garlic minced
  • 1 tsp dark chilli powder
  • ½ cup ketchup
  • 2 tsp mustard
  • 1 tbsp vinegar
  • ¼ cup barbecue sauce
  • ¼ cup tamarind pulp
  • 2 tsp rum
  • Salt, pepper and sugar to taste
  • Your favourite Crix Crackers


  1. Saute the garlic and onion in a small saucepan.
  2. Sear the breast to a golden brown colour.
  3. In a separate bowl, mix the remaining ingredients, then add to the pan and simmer until the chicken is “fork tender” meaning it can be pulled apart with a fork.
  4. Remove the chicken from the pan and allow to cool and pull apart with the fork. Mix in some of the sauce that has been reduced.
  5. Enjoy with your favourite Crix Crackers.