The Fly­ing Cook

Saturday Star - - METRO -

CHANTEL MAN­NING

CHUT­NEY CHICKEN

SOME of the old-fash­ioned ef­fort­less ev­ery­day food can be for­got­ten. I be­lieve chut­ney chicken will not be on that list. It’s a fam­ily favourite, quick to whip up and sim­ple to pre­pare for larger fam­ily gath­er­ings.

IN­GRE­DI­ENTS

1 kg chicken drum sticks or thighs 2 cups Mrs Ball’s chut­ney 2 cups or­ange juice 1 cup Cross and Black­well may­on­naise

2 tbs chicken spice

METHOD

Coat meat with chicken spice.

Place into an oven roast­ing pan.

Whisk chut­ney, may­on­naise and or­ange juice to­gether. Pour over the chicken. Place oven dish with the lid on in the oven for 1 hour 200ºc.

Re­move the lid and al­low to brown for 40 min­utes turn­ing the chicken every 10 min­utes.

Serve with mashed po­ta­toes and peas.

PEO­PLE walk through a flooded street in Mel­bourne, Aus­tralia, on Tues­day in this pic­ture ob­tained from so­cial me­dia. | In­sta­gram @rachaelleighxo/via REUTERS

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