Ingredients:

• 1 cup of Spekko Long Grain Parboiled Rice
• 500g chicken pieces
• 2 tsp chicken spice
• 1 cup mayonnaise
• 1 cup chutney
• ½ packet brown onion soup
• 1 cup water

Method:

1. Preheat the oven to 180 °C and grease a casserole dish.
2. Pour the uncooked rice into the base of the casserole dish.
3. Sprinkle the chicken spice over the chicken pieces and rub to coat evenly.
4. Arrange the seasoned chicken pieces on top of the rice.
5. In a large mixing bowl, combine the mayonnaise, chutney, brown onion soup and water.
6. Whisk to combine.
7. Pour the sauce over the chicken and rice and cover the casserole dish with tin foil.
8. Bake for 1 hour covered, before removing the tinfoil and baking for another 20 – 30 minutes until the chicken is cooked through and caramelised.
9. Serve with a side garden salad and enjoy!

Bestanddele:

• 1 pak (8-10) hoenderstukke
• 1 pk bruin uiesop poeier
• 250 ml warm water (nie kook)
• 1/2 k mayonaise
• 1/4 k chutney
• 1/4 k soet chilli sous
• 1/4 k tamatie sous
• Sout

Metode:

1. Oond 180 gr C.
2. Pak die hoender stukke in ‘n oondbak en geur liggies met sout.
3. Meng die uiesop-poeier met die warm water.
4. Roer die mayonaise, chutney, soet chillie sous en tamatie sous daarby.
5. Gooi oor hoender en bedek met tinfoelie.
6. Bak vir 50-60 minute.
7. Haal foelie af en bak oop tot goudbruin.

Translation

Baked Mayonnaise and Chutney Chicken

Ingredients:

• 1 pack (8-10) chicken pieces
• 1 pk brown onion soup powder
• 250 ml warm water (not boiling)
• 1/2 cup mayonnaise
• 1/4 cup chutney
• 1/4 cup sweet chilli sauce
• 1/4 cup tomato sauce
• Salt

Method:

1. Oven 180 gr C.
2. Pack the chicken pieces in an oven dish and lightly season with salt.
3. Mix the onion soup powder with the hot water.
4. Stir in the mayonnaise, chutney, sweet chilli sauce and tomato sauce.
5. Pour over chicken and cover with tin foil.
6. Bake for 50-60 minutes.
7. Remove foil and bake until golden brown.

• 1 Pak (2kg) Hoenderstukke
• 1 Koppie Bladjang
• 1 Koppie Mayonnaise
• Sout en Peper

1. Spice die hoender en bak in die oond tot amper gaar.
2. Meng die res van die bestanddele en gooi dit oor die hoender.
3. Sit foil oor en bak vir ‘n uur in oond by 180°C.

Translation

Chutney Chicken

• 1 Pack (2kg) Chicken pieces
• 1 Cup of Lettuce
• 1 Cup of Mayonnaise
• Salt and Pepper

1. Season the chicken and bake in the oven until almost cooked.
2. Mix the rest of the ingredients and pour it over the chicken.
3. Put foil over and bake for an hour in the oven at 180°C.

There is a famous chutney* that all South Africans love. It is a chutney that is not easily found in the US, but you can sometimes find it in some grocery stores with an international foods section.
Chutney is used as a condiment on meat dishes.

Course: Condiments
Cuisine: South African
Servings: 18 bottles

Ingredients

• 1.35 lbs dried Peaches (21.5 oz)
• 0.52 lbs dried Apricots (8.4 oz)
• 3 quarts Brown wine vinegar (12.7 cups)
• 5½ lbs white Sugar
• 1.1 lbs Onions
• 0.4 oz Salt
• ¼ oz Cayenne Pepper
• 1 – 2 quarts Brown wine vinegar (for soaking)
• 2 quarts Brown wine vinegar (for mixing)

Instructions

1. The fruit should be left in the soaking vinegar overnight, then cooked in the same vinegar until soft. Drain.
2. Put the fruit through a mill.
3. Add the sugar (dissolved) and onions (minced) and cook in a pot with the brown wine vinegar.
   The amount of vinegar depends on the consistency.
   It should not be too runny or too thick, but have the same consistency as the end product you find in the bottle.
4. Add spices and cook for one to two hours. Stir occasionally with a wooden spoon to prevent burning.
5. Sterilize your bottles and spoon in the mixture.

* Yes, it’s that famous chutney. We don’t want to mention the name, just in case…

Bestanddele:
1 pak (8-10) hoenderstukke
1 pk bruin uiesop poeier
250 ml warm water (nie kook)
1/2 k mayonaise
1/4 k chutney
1/4 k soet chilli sous
1/4 k tamatie sous
Sout

Metode:
Oond 180 gr C.
Pak die hoender stukke in ‘n oondbak en geur liggies met sout.
Meng die uiesop-poeier met die warm water.
Roer die mayonaise, chutney, soet chillie sous en tamatie sous daarby.
Gooi oor hoender en bedek met tinfoelie.
Bak vir 50-60 minute.
Haal foelie af en bak oop tot goudbruin.

Bron: Resepte Wat Jou Mond Sal Laat Water.

GEBAKTE MAYO & CHUTNEY HOENDER
1 pak (8-10) hoenderstukke
1 pk bruin uiesop poeier
250 ml warm water (nie kook)
1/2 k mayonaise
1/4 k chutney
1/4 k soet chilli sous
1/4 k tamatie sous
Sout

Oond 180 gr C.
Pak die hoender stukke in ‘n oondbak en geur liggies met sout. Meng die uiesop-poeier met die warm water.
Roer die mayonaise, chutney, soet chillie sous en tamatie sous daarby.
Gooi oor hoender en bedek met tinfoelie.
Bak vir 50-60 minute.
Haal foelie af en bak oop tot goudbruin.

BAKED MAYO & CHUTNEY CHICKEN
1 pack (8-10) chicken pieces
1 pk brown onion soup powder
250 ml hot water (not boiling)
1/2 c. mayonaise
1/4 c chutney
1/4 c sweet chilli sauce
1/4 c tamatie under
Salt
Oven 180 C.
Pack the chicken pieces in an oven safe dish and flavor lightly with salt.
Mix the onion soup powder with the hot water.
Stir the mayonnaise, chutney, sweet chilly sauce and tomato sauce to it.
Pour over chicken and cover with tinfoil.
Bake for 50-60 minutes.
Fetch foil off and bake open to golden brown.