Chutney Chicken

Print Recipe
Chutney Chicken
Prep Time 10 minutes
Cook Time 80 minutes
Servings
People
Ingredients
  • 1 tspn olive oil Extra Virgin
  • 1 sml-med Onion
  • 1 Clove Fresh Garlic Finely chopped
  • 1 Cup Mrs Ball's Original Chutney
  • 1 Cup Cross & Blackwell Mayonnaise
  • 8-10 Pieces Chicken Thighs and/or Drimbsticks Clean with excess visible fat trimmed
  • 1 Tbsp Worcester Sauce
  • 1 40g Packet Onion Soup
  • 250 ml Hot Water
Prep Time 10 minutes
Cook Time 80 minutes
Servings
People
Ingredients
  • 1 tspn olive oil Extra Virgin
  • 1 sml-med Onion
  • 1 Clove Fresh Garlic Finely chopped
  • 1 Cup Mrs Ball's Original Chutney
  • 1 Cup Cross & Blackwell Mayonnaise
  • 8-10 Pieces Chicken Thighs and/or Drimbsticks Clean with excess visible fat trimmed
  • 1 Tbsp Worcester Sauce
  • 1 40g Packet Onion Soup
  • 250 ml Hot Water
Instructions
  1. Heat the oven to 180-200°C
  2. Heat oil in a frying pan over a medium heat. Cook the onions and garlic for a 1-2 minutes until onions have softened.
  3. Mix the soup with the hot water.
  4. Add and stir in the chutney, Worcestershire sauce and mayonnaise to the soup.
  5. Season to taste. ( you could add some fresh herbs or chilli if you wish)
  6. Arrange chicken pieces into a large ovenproof dish or baking tray and and spoon over the chutney mixture.
  7. Cover the dish or tray with a lid or tinfoil
  8. Bake for 45-60 minutes (until cooked through)
  9. Uncover and bake until brown on top