Baked Chutney and Mayonnaise Chicken
This sweet and sticky baked chutney and mayonnaise chicken dish is prepared in 5 minutes and baked in 45 minutes. An ideal chicken recipe for a midweek dinner dish.
Servings: 4 people
Ingredients
- 8-10 Chicken Pieces Tighs or drumsticks or a mix
- ¼ cup Chutney 60ml
- ¼ cup Mayonnaise 60ml
- ¼ cup Tomato Sauce 60ml
- 2 tbsp Apricot Jam 30ml
- 1 tsp Mustard 5ml
- 1 Packet Brown Onion Soup Dry Powder
- 2 Garlic Cloves Chopped
- 2 x ¼ cup Boiling Water
- 3 Bay Leaves
- Salt and Pepper to taste
Instructions
- Preheat oven to 180°.
- Prepare ovenproof dish.
- In a large jug or bowl, combine the chutney, mayo, tomato sauce, jam, and mustard.
- Add the dry brown onion soup powder and chopped garlic cloves. It should be a very thick paste.
- Add 1/4 cup of boiling water to the mixture with some salt and pepper to taste. Finally, add 3 bay leaves just before pouring the mixture over the chicken. Ensure that it's all evenly coated.
- Place in the oven and bake at 180 degrees for 45 minutes.
- At 25 minutes add the other 1/4 cup of boiling water and turn the chicken pieces.