Hunter’s Chicken

Serves 4


  • 2 tsp onion salt
  • 2 tsp smoked paprika
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt and pepper
  • 4 chicken breasts
  • 8 rashers streaky bacon
  • 3 tbsp coconut oil
  • 3 tbsp tomato puree
  • 2 garlic cloves, crushed
  • 1 tbsp butter
  • 1 tsp mustard
  • 2 handfuls grated cheddar (approx. 150g)


  1. Mix together the dry spices.
  2. Use half of the dry spice seasoning to sprinkle over the four chicken breasts, making sure to coat both sides.
  3. Take 2 rashers of streaking bacon and wrap tightly round each chicken breast.
  4. Put the bacon wrapped chicken in a baking tray, drizzle 1 tablespoon coconut oil on top and cook at 190 degrees Celsius for 30 minutes.
  5. Meanwhile in a saucepan, mix together the remaining dry spice seasoning, with the 2 tablespoons coconut oil, tomato puree, garlic, butter and mustard.
  6. Whisk together the sauce and bring to the boil.
  7. Take the chicken out of the oven and spoon the sauce over the chicken breasts, return the chicken to the oven to finish cooking.
  8. Check the chicken is cooked through and top each breast with grated cheddar. Return to the oven for just long enough for the cheese to melt.

Tip: This is great served with a generous spoon of coleslaw.