60 ml dry red wine
250 ml water
125 gr butter
2 tablespoons Worcestershire Sauce
1 medium onion, very finely chopped
1 garlic clove, crushed
4 drops Tabasco Sauce
2 tablespoons tomato ketchup
1 tablespoon brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/2 teaspoon chilli powderPROCESSING METHOD
– In a medium saucepan, melt butter over low heat. Add onion and garlic and cook until soft, but not brown.
– Add all remaining ingredients and stir well. Bring to the boil, lower heat and simmer for about 15 minutes.
– When cooled, skewer pieces of chicken and place in a glass bowl.
– Cover with marinade and set aside at least 2-3 hours, turning occasionally.
NOTE: Refrigerate in a sealed jar for 2 to 3 weeks.