Peri Peri Chicken Bake   Ingredients   8 chicken pieces   2 onions, sliced   4 cloves garlic, crushed   2 tablespoons BlixSam Piets-my-nou   2 tablespoons BlixSam DAG 4   2 cups chicken stock   1 full bottle All Gold Tomato Sauce   4–5 potatoes, cut into small cubes   Oil for blooming the spices     Method   1. Make the Sauce   Heat a little oil in a pot.   Add:   Onions   Garlic   BlixSam Piets-my-nou   BlixSam DAG 4     Allow the spices to bloom in the oil for 1–2 minutes until fragrant.   Add:   Chicken stock   Entire bottle of All Gold Tomato Sauce     Simmer gently for about 10 minutes to allow the flavours to develop.   2. Prepare the Chicken   Season the chicken pieces lightly with additional DAG 4 and Piets-my-nou if desired.   Air fry at 190°C for 15–20 minutes until golden brown.   3. Assemble   Place the potatoes in the bottom of an oven dish.   Add:   The onions   The chicken pieces     Pour the sauce over everything.   Cover tightly with foil or a lid.   4. Bake   Bake at 180°C for 60–75 minutes until:   The chicken is tender and cooked through.   The potatoes are soft.   The sauce is rich and bubbling.     Remove the cover for the final 15 minutes if you’d like a slightly thicker sauce and extra colour on the chicken.   The result should be a beautifully rich, smoky, spicy tomato-based chicken bake with tender potatoes soaking up all that DAG 4 and Piets-my-nou flavour. The photo already looks like it has that classic deep red peri-peri colour with plenty of sauce for rice, pap, or crusty bread. 🔥🍗🥔