Chutney chicken and herb mash

Prep time
15min
Cook time
30min
Serves
5

A hearty meal that packs a flavour punch, yet is ready in no time.

Ingredients:

  • 5 Southern Style Crumbed Chicken Thighs
  • ¼ cup (60ml) chutney
  • ¼ cup (60ml) mayonnaise
  • ¼ cup (60ml) tomato sauce
  • 2 Tbsp (30ml) apricot jam
  • 1 tsp (5ml) mustard
  • 1 packet brown onion soup powder
  • 2 garlic cloves, chopped
  • 2-3 cups (500- 750ml) boiling water
  • salt and pepper to taste

To serve

  • Herbed mash
  • Steamed tenderstem broccoli
  • Seasonal salad

Method:

  1. Combine the chutney, mayonnaise, tomato sauce, jam, and mustard in a large bowl.
  2. Add the soup powder and garlic to form a thick paste.
  3. Add ½ cup of boiling water to the mixture with salt and pepper to taste and mix well.
  4. Add another ½ cup of water and mix again.
  5. Pour the sauce into a pot and stir continuously over low heat, adding as much extra water as necessary until you have the desired gravy consistency.
  6. Cook the Southern Style Crumbed Chicken thighs from frozen at 170°C in the airfryer for 15-20 minutes or 20-25 minutes in the oven at 180°C. Turn the chicken halfway through the cooking time. Once the chicken is cooked, rest for 1-2 minutes before serving.
  7. Plate the Southern Style Crumbed Chicken thighs with herb mash and tender stem broccoli, pouring the gravy over. Serve with a side salad.