CHUTNEY CHICKEN
A South African chutney recipe. Serve with rice and a green salad if desired. Divine!
Provided by Sharon Plett
Categories World Cuisine Recipes African
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste. Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Nutrition Facts : Calories 495.4 calories, Carbohydrate 25 g, Cholesterol 157.9 mg, Fat 29 g, Fiber 1.5 g, Protein 33.5 g, SaturatedFat 8.2 g, Sodium 566.1 mg, Sugar 19.8 g
SOUTH AFRICAN CHUTNEY CHICKEN
Top chicken thighs with garlic, chilli and mango chutney for an easy meal that takes just 5 minutes to prep - then simply roast in the oven
Provided by Good Food team
Categories Dinner, Main course
Time 55m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
- Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.
Nutrition Facts : Calories 450 calories, Fat 35 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 13 grams carbohydrates, Sugar 12 grams sugar, Protein 21 grams protein, Sodium 1.3 milligram of sodium
SOUTH AFRICAN FRUIT CHUTNEY
Steps:
- Gather the ingredients.
- Soak the dried apricots in just enough boiling water to cover; let sit for about 1 hour to allow the apricots to rehydrate and become plump.
- Chop the apricots into chunks, reserving the soaking water.
- To remove the skins from the peaches, blanch the whole fruit in boiling water and then place them in a bowl of cold water.
- Chop the peaches into large chunks, discarding the pits.
- Chop or dice the onions.
- Place all of the ingredients in a pot and cook over medium heat for 20 minutes.
- Allow the chutney to simmer at medium heat for about 1 hour, without covering, stirring occasionally. Do not worry if the mixture still appears to be runny; it will thicken once cooled.
- Allow it to cool for 10 to 15 minutes. Spoon the chutney into 3 hot, sterilized pint jars .
- Keep the jars sealed for two to four weeks prior to consuming to allow the chutney to mature.
- Enjoy.
Nutrition Facts : Calories 35 kcal, Carbohydrate 9 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 47 mg, Sugar 8 g, Fat 0 g, ServingSize 3 pint jars (96 servings), UnsaturatedFat 0 g
SOUTH AFRICAN CHUTNEY CHICKEN
This is so simple to make with only 3 ingredients but tastes great. I used chicken breast fillets for this & a mumbai chutney picked up at a produce market. Experiment with different chutney types.
Provided by Mandy
Categories Chicken Thigh & Leg
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste.
- Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Nutrition Facts : Calories 410.5, Fat 28.7, SaturatedFat 8, Cholesterol 157.9, Sodium 522.3, Carbohydrate 3.1, Fiber 0.3, Sugar 0.2, Protein 32.8
SOUTH AFRICAN CHICKEN CURRY
I learned how to make curry from a very good South African friend. Over time I have changed it up a bit to suit my taste. My SA friends actually love this when I make it. I serve it with curried daal and basmati rice. Don't forget to add chutney and sambals! Enjoy!
Provided by hedgiehog
Categories Curries
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Start with a hot pan with olive oil - add onion and saute for a few minutes. Add ginger paste, sriracha, garlic, curry powder, garam masala and cinnamon stick. Saute for a few minutes until you make sort of a paste.
- Add chicken and saute until chicken is no longer pink.
- Add potatoes, tomatoes, curry leaves, bay leaves and chicken stock - bring to a boil.
- Reduce heat to simmer and cook uncovered for approximately 1 hour stirring occasionally.
- Add more chicken stock if you like it thinner.
- The curry should thicken and have a rich deep golden colour.
Nutrition Facts : Calories 471.6, Fat 31.1, SaturatedFat 8, Cholesterol 130.6, Sodium 162.1, Carbohydrate 17.8, Fiber 2.9, Sugar 4.6, Protein 29.7
MY MOM'S EASIEST STICKY CHICKEN
Steps:
- Pre-heat the oven to 180°c.
- Place the chicken in an oven-proof baking dish.
- Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
- Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
- Remove from the oven and serve.
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- Place the chicken in a greased, oven-proof casserole dish and season generously with salt and pepper.
- Heat oil in a medium skillet over medium high heat. Add onions, garlic and red chili flakes (if using), saute over medium high heat until the onions are soft, 3-4 min.
- Remove the skillet from the heat. Carefully add the water and Worcestershire sauce. Mix in the chutney and mayonnaise. Taste your sauce, and season with additional salt and pepper if desired.
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