Rooibos Chutney Chicken
Recipe from Catherine Harvey
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
1/2 cup (125 ml) chutney
1/2 cup (125 ml) orange juice or Rooibos
1/2 tsp (2,5 ml) salt
2 tsp (10 ml) cornflour, mixed with water to make a paste
Method
1. Preheat oven to 180 °C.
2. Place chicken and onion in 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.
These recipes have been made available courtesy of Pharma Dynamics and the Heart and Stroke Foundation SA, and forms part of the Cooking from the Heart cookbook resource, which contains more than 100 heart-healthy recipes. The selection above all include homegrown Rooibos which is sure to tantalise everyone’s taste buds.
For more info on the Cooking from the Heart wellness programme, visit:
https://www.facebook.com/CookingFromTheHeartSA/
