Friday, 8 April 2011

Jenni's chicken

This recipe came from my friend in Cape Town, shortly after John and I were married, and has become a fairly regular feature in our household, especially when there's promotion on packs of drumsticks!

Oven temperature

1kg (roughly) chicken portions
250ml mild mayonnaise (such as Kraft)
250ml chutney (Mrs Ball's for preference, but any chutney will do, as long as it isn't too sweet - perhaps you could even try lemon atjar, now that you have the recipe, although I've never tried it with that)
30ml (or so) brown onion soup powder (if you live in a part of the world that doesn't have this on offer, just finely chop a bit of onion, or use dried onion flakes)

  • If you want to shallow fry the chicken portions first to seal them first, you go right ahead. I don't bother.
  • Place the chicken portions in a single layer in a casserole dish.
  • Mix the chutney and mayonnaise and spread over the chicken.
  • Sprinkle the onion soup powder (or whatever) over the top of that.
  • Cover with tin foil and bake for about half an hour.
    Make sure the chicken is cooked through
  • Uncover, turn the portions and bake for another half an hour, uncovered.
  • Make sure the chicken is cooked through before you serve it, you don't want to give you family/guests salmonella.
  • Serve with rice and vegetables. Spoon some of the sauce over the chicken and the rice for extra yumminess.
When I am making this dish (and several others), I add a teaspoon of cumin seeds to the rice when I start cooking it. I love the interesting dimension it adds.

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