South African Chutney Chicken
9th November 2016
This recipe brings back extremely fond memories of Sunday afternoons at our house. Growing up I’d often be welcomed back by the smell of my mother’s cooking after a tiring session outside. This dish especially had my tummy growling every time my mum made it, and yet, there was something else about it. Perhaps it was a comfort in the sweet aromas? Who knows! To this day, I get that same feeling when I cook this dish. Comforting, delicious, safe and so WORTH IT.
Ingredients for South African Chutney Chicken:
6 chicken breasts
A cup of cream – you could replace this with Crosse & Blackwell mayonnaise
A cup Mrs Balls original chutney
1 punnet mushrooms – these need to be sliced
1 onion, sliced
2 tablespoons oil
3 tablespoons Ina Paarman’s Roast Onion gravy powder
salt & pepper
fresh thyme – optional
Preheat the oven to 180°C before slicing and dicing. Then fry the mushrooms and onions until soft and set aside once.
Mix your cream (or mayo) and Mrs Balls together and put aside. Season your chicken with salt and pepper and add it to the Chutney mix with the onions and mushrooms. Mix everything together and tip it out into a casserole dish. Bake uncovered for 25 minutes. TIP: Juices should run clear from the chicken
Sprinkle your gravy powder over the top and grill for around 10 minutes – it should form a yummy layer on top of the cream (or mayo). Garnish with thyme and serve with rice.
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Recipe adapted from Just Easy Recipes