serves 4 - 6
by Janet Anderson
Ingredients:
1.5 kgs chicken pieces
1 cup of mayonnaise
1 cup of water
½ cup of chutney
¼ cup of apricot jam
2 teaspoons of fresh garlic
1 teaspoon of fresh grated ginger
1 packet of Brown Onion soup
Method:
Remove the skin and all visible fat from the chicken pieces except the wings.
Rinse the pieces and place in an oven proof dish in a single layer.
Mix together the mayonnaise, water, chutney, apricot jam, garlic, ginger and brown onion soup in a mixing bowl and pour the mixture over the chicken.
Bake for 1¼ - 1½ hours in an oven at 180°C.
Ingredients:
1.5 kgs chicken pieces
1 cup of mayonnaise
1 cup of water
½ cup of chutney
¼ cup of apricot jam
2 teaspoons of fresh garlic
1 teaspoon of fresh grated ginger
1 packet of Brown Onion soup
Method:
Remove the skin and all visible fat from the chicken pieces except the wings.
Rinse the pieces and place in an oven proof dish in a single layer.
Mix together the mayonnaise, water, chutney, apricot jam, garlic, ginger and brown onion soup in a mixing bowl and pour the mixture over the chicken.
Bake for 1¼ - 1½ hours in an oven at 180°C.
About 5 minutes before the end of the cooking time, switch the grill on to get the chicken brown and firm.
Serving suggestion : Goes well with Basmati rice and oven roasted vegetables (roasted with sprigs of rosemary and whole garlic cloves) drizzled with olive oil and salt and pepper to taste.
Serving suggestion : Goes well with Basmati rice and oven roasted vegetables (roasted with sprigs of rosemary and whole garlic cloves) drizzled with olive oil and salt and pepper to taste.
NB. This dish contains jam and chutney which have a high sugar content, so it is best you check the progress every 20 – 30 minutes to ensure that it is not burning.
recipe sticky chicken chicken
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