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!

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.