Gazebo Chicken



8 whole chicken legs, skinless
1 tbsp vinegar
½ cup oil
1 tsp Supreme Chilli Powder
1 tbsp Supreme Onion Powder
1 tbsp Supreme Garlic Powder
1 tsp Supreme Coarse Black Pepper
Salt to taste
Oil to deep fry
3 onions, sliced
Chopped parsley

Gazebo Sauce:
2 Lt Supreme Ketchup
2 cups oil
1 cup Supreme Paprika Powder
½ cup white vinegar
2 tbsp Supreme Garlic Powder
1 tbsp Supreme Coarse Black Pepper
¼ cup Supreme Onion Powder
Salt to taste
1 tbsp Supreme Garlic Paste
1-2 tbsp Supreme Chilli Powder
⅓ cup sugar


In a bowl, mix together vinegar, oil, chilli powder, onion powder, garlic powder, coarse black pepper and salt to taste. Using a knife cut deep incisions into the chicken flesh then massage the marinade into the chicken until well coated. Cover and marinate overnight in the fridge. Make the sauce; (same day as you marinate the chicken) add all the ingredients for the sauce in a large deep pot. Mix well and bring to a boil over medium heat, then reduce heat to low, cover and simmer for 1 hour. Remember to give the sauce a good stir every 5 minutes. Check seasoning then remove from heat. Cool at room temperature then store in the fridge. Remove the chicken from the fridge 1 hour before cooking. Preheat the oven to 180°c. Heat enough oil to deep fry over medium-high heat. First fry sliced onions in batches until golden. Drain on kitchen paper and set aside. Next, sear the chicken in batches until golden (4-5 minutes on each side. Place the par-cooked chicken into a baking tray. Add fried onions on top of the chicken. Stir the sauce well and pour desired amount over the chicken (we used ⅔ of the sauce). Cover with foil and bake for a total of 45 minutes. 30 minutes covered then 15 minutes uncovered. Remove from the oven, garnish with chopped parsley and serve.

Note: remaining gazebo sauce can be stored in the fridge and can be kept for up to 3 months. Just be sure the sauce has a generous layer of oil on top.

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