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CHUTNEY CHICKEN WITH ROASTED POTATOES & APPLES

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At Restaurant JAN, we put so much energy into every dish to ensure that what reaches the guest is as close to perfect as we can get it. Working with food all day, we chefs often neglect ourselves. But every day we make sure we gather around a table to look each other in the eye and share where we are now, what our dreams are, what we miss from home, and yes, what gets to us. Luckily, there’s usually a bottle of South Africa’s favourite chutney on standby at JAN, and there are very few maladies of the soul that a hearty plate of chutney chicken can’t cure.

INGREDIENTS

15 ml olive oil

1 small onion, finely chopped

100 ml chutney (we all know which – the famous “Mrs” one)

20 ml Worcestershire sauce

60 ml creamy mayonnaise (not a tangy mayo)

salt and freshly ground black pepper

1 chicken, cut into portions

1 whole globe of garlic, the top sliced off

700 g small baby Mediterranean potatoes (you can use normal baby potatoes as well)

1 large fresh rosemary stalk

2 Golden Delicious and 2 Pink Lady apples, halved

METHOD

Preheat the oven to 180 °C. Heat the olive oil in a small saucepan and add the onion. Fry the onion until soft and let cool.

Mix the chutney, Worcestershire sauce and mayonnaise in bowl and add the onion. Season with salt and pepper.

Arrange the chicken, garlic and potatoes in a large oven dish and pour over the chutney sauce. Mix it through and add the rosemary. Cover the dish with tinfoil and place in the oven. After 15 minutes, remove the tinfoil and place back in the oven for another 40 minutes.

Add the apples, then place back in the oven for another 10 minutes. This a winning dish.

Photograph by Daniela Zondagh

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