Glazed Tomato Chicken


  • 2 Chicken breasts or about 500g chicken tenderloin strips
  • 5 tbs Cobra Chilli Blazing Saddles Chilli Sauce
  • 1 1/2 tsp dried oregano, or 2 sprigs fresh oregano
  • 1 tbs coconut oil, melted

Serve with

  • 1 tomato, diced
  • 1 corn on the cob, kernels removed or 1/2 cup corn kernels
  • 1/2 Lebanese cucumber, diced
  • 1 large ripe avocado
  • 1 – 2 tbs Cobra Chilli Red Jalapeño Chilli Sauce


  1. Preheat the oven to 200C and line a baking tray with baking paper. Combine the melted coconut oil, Cobra Chilli Blazing Saddles Chilli Sauce and dried oregano.
  2. Coat the chicken tenderloins or breast fillets in the sauce and leave to marinade for 10 minutes, or refrigerated for 8 hours overnight.
  3. Bake in the preheated oven for 15-20 minutes, or until the chicken is cooked through.
  4. While that is baking, make the avocado boats.
  5. In a small bowl combine the diced tomatoes, cucumber and corn, and stir through the Cobra Chilli Red Jalapeño Chilli Sauce.
  6. Halve the avocados and remove the seed.
  7. Fill each cavity of the avocado, where the seed was, with the corn mixture.
  8. Serve the chicken immediately with the avocado boats.