Spicy mango chutney baked chicken with roasted red onion

Prep time
20min
Cook time
1h:30min
Serves
8

Craving the sweet and tangy flavours of tropical fruit mixed with the slight char from the braai?
Then this recipe is sure to hit the spot!

Ingredients:

  • 16 chicken pieces braai pack
  • Salt and milled pepper
  • 3 red onions, sliced into wedges (8-10pcs per onion)
  • 3 Tbsp (45ml) canola oil
  • 3 Tbsp (45ml) garlic, chopped
  • 3 Tbsp (45ml) ginger, chopped
  • 1 tsp (5ml) red chilli, deseeded and finely chopped
  • 2 Tbsp (30ml) curry powder
  • 2 Tbsp (30ml) turmeric powder
  • 1 cup (250ml) chicken stock
  • 2.5 cups mango chutney
  • 1 cup (250ml) mayonnaise
  • ¼ cup (60ml) lemon juice
  • 1/3 cup (80ml) Worcestershire sauce

Method:

  • Preheat the oven to 180°C.
  • Place the chicken pieces in a casserole dish, skin side up, and season generously with salt and pepper. Arrange the red onion wedges between the chicken.
  • Heat a pot on the stove over medium heat. Add the oil.
  • Add the garlic, ginger and chilli. Sauté for 5 minutes, stirring constantly, ensuring it does not burn.
  • Add the curry powder and turmeric. Sauté for a further 3 minutes until aromatic.
  • Add the chicken stock, mango chutney, mayonnaise, lemon juice and Worcestershire sauce.
  • Bring to a simmer, then remove from the heat.
  • Pour the sauce evenly over the chicken. Cover with a lid or tin foil and place in the oven.
  • Roast for 1 hour. Remove the foil, then roast for a further 30 minutes until cooked through and golden.
  • Serve the chicken hot, garnished with fresh coriander and served with steamed rice and rotis.