Chicken with Chutney

This recipe works for the equivalent of 2 cut up chickens.


For the marinade, mix together:

1 teaspoon paprika

1 teaspoon dried parsley

1 teaspoon chicken or meat spice

Juice of half a lemon

Salt and pepper

1/4  teaspoon garlic powder

1/4 cup oil

1 cup spicy chutney

1 one large can of apricots including the juice (I mash the some of the apricots with a potato masher)

1/2  cup mayonnaise (I use low fat)

20 peeled baby onions (or 4 onions cut up in quarters)

2 peppers chopped up (any colors you like)

2 small containers of fresh mushrooms washed and stemmed

How to do it

1.   Marinade the chicken pieces in the sauce and leave for a few hours (overnight if possible but not essential)

2.   In a large pan or wok, fry onions and pepper until slightly soft, and add the mushrooms for another minute.

3.   Mix the vegetables into the chicken in the sauce. Place in a large over-proof dish and cover with foil

4.   Bake at 200°C (400°F) for half and hour

5.   Uncover and lower the heat to 190°C (375°F) and bake for about one hour, or till chicken is ready (starts to come off the bone), basting about every 15 minutes.

Serve over rice


2 thoughts on “Chicken with Chutney

  1. I made this tonight and it was totally insane!!! Everyone devoured it. I made a few changes as I didn’t have a can of apricots, so instead I used 3 tablespoons of apricot jam and threw in half a cup of apple juice.
    The chutney I used was the regular Mrs Balls, not spicy.
    Also I used the same quantities as specified except, just one chicken cut up as my kids love lots of gravy.
    The little that’s leftover will go for lunches tomorrow!

    The only thing I would do differently next time is try the can of apricots, and also the last five minutes I would put it on broil as my family loves crispy skin.


    Thank you Margo!

    • The great thing about recipes like this is that you can substitute for ingredients you don’t have. I’m glad everyone enjoyed it.

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