Serves 4 – 6
Thanks to chutney being a true South African ingredient, everyone has a variation of this recipe. To make it lower in fat, but still yummy, yoghurt is used instead of mayonnaise.
Ingredients:
6-8 chicken portions e.g. drumsticks and thighs, skin and all fat removed
1 large onion, halved and sliced
1 cup (250 ml) plain low-fat yoghurt
½ cup (125 ml) chutney
½ cup (125 ml) orange juice or rooibos tea
½ tsp (2,5 ml) salt
2 tsp (10 ml) cornflour,mixed with water to makea paste
Process:
1.Preheat oven to 180 °C.
2.Place chicken and onionn an oven dish.
3.Mix yoghurt, chutney, juice, salt and cornflour paste and pour over the chicken.
4.Bake for 30-45 minutes or until golden brown and cooked.
5.Serve with small portions of brown rice or mashed potatoes with broccoli and carrots.
Thanks to chutney being a true South African ingredient, everyone has a variation of this recipe. To make it lower in fat, but still yummy, yoghurt is used instead of mayonnaise.
Ingredients:
6-8 chicken portions e.g. drumsticks and thighs, skin and all fat removed
1 large onion, halved and sliced
1 cup (250 ml) plain low-fat yoghurt
½ cup (125 ml) chutney
½ cup (125 ml) orange juice or rooibos tea
½ tsp (2,5 ml) salt
2 tsp (10 ml) cornflour,mixed with water to makea paste
Process:
1.Preheat oven to 180 °C.
2.Place chicken and onionn an oven dish.
3.Mix yoghurt, chutney, juice, salt and cornflour paste and pour over the chicken.
4.Bake for 30-45 minutes or until golden brown and cooked.
5.Serve with small portions of brown rice or mashed potatoes with broccoli and carrots.
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