Chutney chicken
This easy South African way to prepare chicken comes together quickly with a tasty, sticky glaze.
Servings: 4 approx
Calories: 647kcal
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Ingredients
- 2 lb bone in chicken thighs (with skin), 480g, approx 5-6 thighs depending on size (can use a bit more)
- ½ onion or 1 small
- 1 clove garlic
- 1 tablespoon vegetable oil or other neutral oil
- 5 tablespoon mango chutney or Mrs Balls peach chutney, if you can get it
- 5 tablespoon mayonnaise
- 2 teaspoon Worcestershire sauce
Instructions
- Preheat the oven to 400F/200C. Arrange the chicken, skin side up, on a foil-lined baking sheet/tray with a reasonably depth side or baking dish in a single layer. Pat them dry.
- Finely chop the onion and garlic. Warm the oil in a skillet/frying pan and cook the onion and garlic in it for around 3-5 minutes until softened but not browning.
- Remove the skillet from the heat and add the chutney, mayonnaise and Worcestershire sauce. Stir well to mix. Pour the mixture evenly over the top of the chicken thighs.
- Place the baking sheet/dish in the oven and bake for around 40-45 minutes until the chicken is cooked through and the glaze is sticky and may be slightly browned in places on top.
Video
Notes
Mrs Ball's chutney is the most traditional one used here, but a mango chutney will also work well. Typical sides are rice and a green salad - I often serve some of the extra glaze/juice over the rice.
Nutrition
Calories: 647kcal | Carbohydrates: 20g | Protein: 32g | Fat: 48g | Saturated Fat: 13g | Cholesterol: 196mg | Sodium: 296mg | Potassium: 459mg | Fiber: 1g | Sugar: 13g | Vitamin A: 150IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg