PEACH CHUTNEY CHICKEN
SERVES 6 / PREPARATION: 30 MINS / MARINATING: 3 HOURS OR OVERNIGHT / COOKING: ABOUT 1 HOUR
A fresh take on an old favourite.
8-12 chicken pieces MARINADE
1 onion, finely chopped
4 garlic cloves, finely chopped 2 bay leaves 4 whole cloves 60ml (¼c) oil 125ml (½c) tomato sauce
60ml (¼c) Worcester sauce 60ml (¼c) white vinegar
30ml (2T) honey or light brown sugar 5ml (1t) Dijon mustard
5ml (1t) smoked paprika
5ml (1t) dried chilli flakes
5ml (1t) freshly ground black pepper
2,5ml (½t) salt
TO FINISH
4 nectarines or yellow peaches, pitted and thickly sliced
8-10 baby onions, peeled and halved a few rosemary sprigs
TO SERVE braised peas or another side dish of your choice
Have a sealable nonmetal marinating dish, an ovenproof dish and a sheet of foil handy. Spray the ovenproof dish with nonstick spray.
1 Arrange the chicken pieces in a single layer in the marinating dish.
2 Marinade Put all the ingredients in a large jar and shake until well mixed (or whisk everything together in a mixing bowl).
3 Pour the marinade over the chicken and mix to coat. Cover the dish and marinate in the fridge for 3 hours or overnight. 4 To cook Preheat
the oven to 180°C.
5 Remove the chicken from the marinade. Heat a cast-iron pan until smoking hot and fry the chicken until charred on both sides.
6 Char the nectarine or peach slices in the same pan, if preferred, then set aside. 7 Arrange the chicken in a single layer in the ovenproof dish, then scatter the baby onions and rosemary in between. Pour the remaining marinade over the chicken, cover the dish with the foil and bake in the oven for 30 minutes. 7 Remove the foil, arrange the nectarines or peaches among the chicken pieces and roast for another 15-20 minutes or until the chicken is cooked through.
8 To serve Serve the chicken with the fruit slices and peas or a side dish of your choice.