CHICKEN IN CHUTNEY AND HOME-MADE MAYO RECIPE

View fullsize

“This recipe is so great because it is made quickly with minimal effort and so it’s ideal for students or even busy parents. This is a dish that I cook often and all my friends say it’s their favourite home-made dish.”

— Lance Klipp

RECIPE FOR CHICKEN IN CHUTNEY

Yields: 2 portions

Ingredients:

• 1 Potato
• Half an onion
• 2 Carrots
• 4 chicken pieces - 2 legs 2 thighs
• Mrs Balls original chutney 350ml
• Homemade mayo 200ml (or bought in Homemade vegetable stock 250ml / or bought in good quality Worcestershire sauce - 1 tablespoon)
• Oryx salt and pepper

Method:

1. Cut potato into quarters, onion roughly diced and carrots cut into thirds.
2. Pre-heat oven to around 180 degrees celsius.
3. Rinse the chicken pieces leaving the skin on.
4. Mix 350 ml chutney, 200ml homemade mayo and 250 ml vegetable stock and 1 Tablespoon worcestershire sauce.
5. Put chicken into oven dish and season with Oryx salt and pepper.
6. Evenly add and place the potatoes, onion and carrots, cover with chutney, mayo and stock.
7. Put into oven for around 1 hour 45 minutes or until cooked.

Serve with rice.

RECIPE FOR HOME-MADE MAYONNAISE

Yields: about 3 cups

Ingredients:

• 3 egg yolks
• 1/2 tablespoon Dijon mustard
• 1 cloves garlic, finely chopped
• 1/2 + 1/2 tablespoons warm water
• 1/2 cup olive oil
• 1/2 cup sunflower oil
• 1/2 tablespoon lemon juice
• Oryx salt and pepper

Method:

1. Whisk the egg yolks, mustard, garlic and 1 tablespoon of warm water very well until thick and creamy.
2. While whisking, add both the oils very gradually to form a permanent emulsion. Adding the oil very slowly prevents the mayonnaise from separating and will result in a thick consistency. A perfect consistency is when a spoon can stand upright in the final product. A lot of whisking is required.
3. Stir in lemon juice and another tablespoon of warm water, and set aside. Season well.
4. Store in an airtight sterilized container in the fridge. Keep in mind that raw eggs only last three days.

Food assistant and recipe developer: Angelo Richard

All Photos taken by:
Karen E Photography
0608622338
www.karene.me
kephoto500@gmail.com