Chutney Chicken
(13 Nov 2019)

Chutney Chicken

Chutney Chicken

Recipe by Errieda du Toit – SHARE Cookbook
Serves 4–6
8 Chicken portions 
Salt and pepper or chicken spice
1 Onion, grated
250ml Apricot chutney (or half chutney, half apricot jam)
125ml Mayonnaise
125ml Tomato sauce
125ml White wine or chicken stock
30ml Worcestershire sauce
Preheat the oven to 180 °C. 
Season the chicken with salt and pepper or chicken spice, then arrange the pieces in an oven dish. Combine the remaining ingredients and pour over the chicken.
Place in the oven and forget about it for 60 minutes; bake a little longer until done if required. It’s ready when the sauce is bubbly and sticky and there are blackish bits on the chicken.
Chutney Chicken, the 3-ingredient way
Make a sauce with 250 ml mayonnaise, 250 ml peach chutney and 1 packet (50 g) brown onion soup powder, pour it over chicken portions that have been seasoned with salt and pepper, and bake, covered with aluminium foil, for an hour at 180 °C. Remove the foil and bake until the chicken is cooked and the sauce is bubbly and sticky.



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