LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
EASY
4
1 HR 40 MINS
15 MINS
1 HR 25 MINS
INGREDIENTS
¾ cup (180ml) Mrs H.S. Ball’s Original Chutney
½ cup (125ml) All Gold Tomato Sauce
2 tbsp brown vinegar or apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp mustard
2 tsp smoked paprika
8 bone-in, skin-on chicken thighs and drumsticks
Salt and pepper to taste
1 medium onion, finely chopped
4 garlic cloves, minced
2 bay leaves
1 can (400g) KOO Baked Beans in Tomato Sauce
1 tbsp freshly squeezed lemon juice
Serving Suggestions:
Fresh parsley, chopped
Fluffy rice (we recommend Tastic), pap (we recommend Ace Maize Meal), garlic bread, crunchy slaw or steamed vegetabless
METHOD
1. Preheat the oven to 180°C.
2. In a large bowl, whisk together the Mrs H.S. Ball's Original Recipe Chutney, All Gold Original Tomato Sauce, ½ cup of water, vinegar, Worcestershire sauce, mustard and paprika until well combined. *Chef’s tip: The mustard, vinegar and Worcestershire sauce balances out the sweetness of the tomato sauce and the chutney. The paprika adds a lovely smokiness.
3. Pat the chicken dry and season generously with salt and pepper. Heat a generous amount of oil in a pot over medium-high heat. Brown the chicken pieces skin-side down in two batches, about 5-6 minutes per batch, until beautifully golden and transfer the pieces to a plate. *Chef’s tip: Pat the skin completely dry, moisture steams the skin instead of browning it.
4. Reduce the heat to medium-low and add the chopped onion. Cook for 3 to 4 minutes until softened, then add the garlic and cook for 1 minute.
5. Pour the sauce over the onions, add the bay leaves and bring to a gentle simmer for 2 minutes, continuously stirring. *Chef’s tip: Keep stirring, the sugars in the chutney and tomato sauce catch easily to the bottom, and a burnt layer will turn the sauce bitter.
6. Add in the Koo Baked Beans in Tomato Sauce and gently stir. Nestle the chicken back into the pot skin-side up, pouring in any juices from the plate. Cover with the lid and bake for 30 minutes. *Chef’s tip: Position the chicken pieces so the skin sits above the sauce line. The skin then crisps in the oven rather than going soft.
7. Remove the lid and bake for another 30-35 minutes, spooning the sauce over the chicken once or twice, until the chicken is cooked through and the sauce is thick and sticky. *Chef’s tip: Keep an eye the sauce and add a splash of water if it reduces too fast.
8. Remove the dish from the oven and allow to rest for 5 minutes. Finish with a squeeze of lemon juice, garnish with fresh chopped parsley and ENJOY! *Chef’s tip: Resting allows the sauce to thicken up slightly.
9. Spoon over fluffy Tastic Rice, or Ace Maize Meal for a comforting South African twist. Alternatively serve the dish with garlic bread and steamed veggies or a crunchy coleslaw dressed with Crosse & Blackwell Mayonnaise. *Chef’s tip: Leftover chicken shreds beautifully and is perfect in wraps with the leftover slaw!
One-Pot Sticky Chutney Chicken
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LEVEL:
EASY
SERVES:
4
TOTAL TIME:
1 HR 40 MINS
PREP TIME:
15 MINS
COOK TIME:
1 HR 25 MINS
One-Pot Sticky Chutney Chicken
INGREDIENTS
¾ cup (180ml) Mrs H.S. Ball’s Original Chutney
½ cup (125ml) All Gold Tomato Sauce
2 tbsp brown vinegar or apple cider vinegar
2 tbsp Worcestershire sauce
1 tbsp mustard
2 tsp smoked paprika
8 bone-in, skin-on chicken thighs and drumsticks
Salt and pepper to taste
1 medium onion, finely chopped
4 garlic cloves, minced
2 bay leaves
1 can (400g) KOO Baked Beans in Tomato Sauce
1 tbsp freshly squeezed lemon juice
Serving Suggestions:
Fresh parsley, chopped
Fluffy rice (we recommend Tastic), pap (we recommend Ace Maize Meal), garlic bread, crunchy slaw or steamed vegetabless
METHOD
1. Preheat the oven to 180°C.
2. In a large bowl, whisk together the Mrs H.S. Ball's Original Recipe Chutney, All Gold Original Tomato Sauce, ½ cup of water, vinegar, Worcestershire sauce, mustard and paprika until well combined. *Chef’s tip: The mustard, vinegar and Worcestershire sauce balances out the sweetness of the tomato sauce and the chutney. The paprika adds a lovely smokiness.
3. Pat the chicken dry and season generously with salt and pepper. Heat a generous amount of oil in a pot over medium-high heat. Brown the chicken pieces skin-side down in two batches, about 5-6 minutes per batch, until beautifully golden and transfer the pieces to a plate. *Chef’s tip: Pat the skin completely dry, moisture steams the skin instead of browning it.
4. Reduce the heat to medium-low and add the chopped onion. Cook for 3 to 4 minutes until softened, then add the garlic and cook for 1 minute.
5. Pour the sauce over the onions, add the bay leaves and bring to a gentle simmer for 2 minutes, continuously stirring. *Chef’s tip: Keep stirring, the sugars in the chutney and tomato sauce catch easily to the bottom, and a burnt layer will turn the sauce bitter.
6. Add in the Koo Baked Beans in Tomato Sauce and gently stir. Nestle the chicken back into the pot skin-side up, pouring in any juices from the plate. Cover with the lid and bake for 30 minutes. *Chef’s tip: Position the chicken pieces so the skin sits above the sauce line. The skin then crisps in the oven rather than going soft.
7. Remove the lid and bake for another 30-35 minutes, spooning the sauce over the chicken once or twice, until the chicken is cooked through and the sauce is thick and sticky. *Chef’s tip: Keep an eye the sauce and add a splash of water if it reduces too fast.
8. Remove the dish from the oven and allow to rest for 5 minutes. Finish with a squeeze of lemon juice, garnish with fresh chopped parsley and ENJOY! *Chef’s tip: Resting allows the sauce to thicken up slightly.
9. Spoon over fluffy Tastic Rice, or Ace Maize Meal for a comforting South African twist. Alternatively serve the dish with garlic bread and steamed veggies or a crunchy coleslaw dressed with Crosse & Blackwell Mayonnaise. *Chef’s tip: Leftover chicken shreds beautifully and is perfect in wraps with the leftover slaw!