INGREDIENTS
1 kg chicken portions, such as thighs and / or drumsticks
15 ml Clover Mooi River butter
1 large onion, coarsely chopped
10 ml crushed or chopped garlic (2 cloves)
20 – 25 minutes or until set and nicely browned on
top. Serve warm.
Homemade cook-in sauce
60 g packet brown onion soup powder
5 ml chicken stock powder
7 ml medium curry powder
5 ml hot or additional medium curry powder or favourite mixed masala
1 ml turmeric
Pinch each ground cumin, coriander and ginger (optional but good)
30 ml peach, mango or fruit chutney
Method
Trim the chicken portions and if preferred remove the skin.
Grease an oven roasting pot or casserole dish with the butter and scatter the onion and garlic over the base.
Arrange the portions on top.
Place all the ingredients for the sauce into a jug and mix well.
Pour over the portions, cover and cook at 160ºC for 1½ – 2 hours or until the meat is tender and nicely browned and the glaze thickened and shiny and serve as explained above.
CLOVER INGREDIENTS USED IN THIS RECIPE
