A very famous old South African recipe passed around for ages. It appeared as a winning recipe in Huisgenoot magazine in the 90s - You magazine was its English version.
This a recipe that both adults and children absolutely adore! See the original recipe – published by Huisgenoot’s (You mag’s) winning recipes.
And in case you are counting calories, my total weight of this dish, when I last made it was: 4.005 kg
Total Calories of the Whole dish: 6,524
Notes:
Keep leftover chicken stock (juices and fats) from grilling chicken the previous night to capture all that lovely stock, juicy fat, and seasoning in the pan placed beneath – Which means you will not need to use any soup powders to boost the flavor and your dish which may then be converted into a GMO-free dinner for those who are health-conscious.
As you can see this recipe goes by many names in South Africa, it also goes by the name of Spanish Chicken – Believe it or not!
This well-known recipe has been doing the rounds for many years now, but I much prefer the seasoned fats and juices caught from grilling the previous night’s chicken pieces and including their juices within the recipe, which I find to be by far better than adding soup powders which contain so many allergens today.
You may also bake your Chutney chicken in a slow cooker for about 3.5 hours, or at 180 C in your conventional oven, or until done to your liking.
Note: Beef and onion soup powder are by far the better ones to use today but you may even use white onion soup powder – The last I tasted brown onion soup powder I was very disappointed as it had deteriorated and now on with the recipe...
I love improvising so I used a large pizza pan to grill my chicken on, which I placed onto a large metal microwave oven turntable, then I positioned the turntable resting over my 10-liter glass FlavorWave oven bowl.
I then took the FlavorWave/Halogen Oven's metal extender ring and placed that onto the microwave turntable. Finally, I placed my FlavorWave oven's element head onto its extender metal ring to create a mini oven that all fit perfectly together - a marriage made in heaven!
Sometimes I even do this in my electric wok with the Halogen / FlavorWave Oven head together with its extender ring placed neatly over it. Fits perfectly together to create a cost-efficient mini oven!
Ingredients:
Below were my ingredients when last made...
1.536kg Whole chicken
45 ml Chicken fat or Schmalz (fats from leftover grilled/roasted chicken)
4 potatoes (medium), peeled and sliced (I leave my skins on)
1 cup water or as needed
1 onion (medium), peeled and sliced
3 – 4 carrots (medium), peeled and sliced lengthways
80 ml (80 g) mayonnaise
80 ml (80 g) chutney (Peach is lovely!)
80 ml (80 g) tomato sauce, freshly pureed
22.5 ml parsley, chopped (Add just before serving)
2 g (1 tablespoon or 3) bay leaves, crushed or crumbled (Optional)
530 g rice
348 g peas, frozen
Method:
Grill chicken pieces on a metal rack with a pan beneath to catch all those lovely juices, stock, and fats.
Ingredients:
Pack 8-10 chicken legs and thighs in an oven dish and season lightly with salt.
MIX IN SEPARATE CONTAINERS:
1 packet brown onion soup powder with 250 ml warm water
Stir in 1/2 cup (125 ml) mayonnaise
¼ cup (62.5 ml) chutney
¼ cup (62.5 ml) sweet chili sauce
¼ cup (62.5 ml) tomatoes, pureed (Fresh)
Pour the above mixture over the chicken and cover with lid or foil.
Bake for approximately 50-60 minutes.
Remove the foil and bake uncovered until golden brown
(You Mag) – A collection of books published containing all their winning recipes
