PEACH CHUTNEY CHICKEN
SERVES 6 / PREPARATION: 30 MINS / MARINATING: 3 HOURS OR OVERNIGHT / COOKING: ABOUT 1 HOUR
A fresh take on an old favourite.
8-12 chicken pieces
MARINADE
◗ 1 onion, finely chopped
◗ 4 garlic cloves, finely chopped
◗ 2 bay leaves
◗ 4 whole cloves
◗ 60ml (¼c) oil
◗ 125ml (½c) tomato sauce
◗ 60ml (¼c)
◗ Worcester sauce
◗ 60ml (¼c) white vinegar
◗ 30ml (2T) honey or light brown sugar
◗ 5ml (1t) Dijon mustard
◗ 5ml (1t) smoked paprika
◗ 5ml (1t) dried chilli flakes
◗ 5ml (1t) freshly ground black pepper
◗ 2,5ml (½t) salt
TO FINISH
◗ 4 nectarines or yellow peaches, pitted and thickly sliced
◗ 8-10 baby onions, peeled and halved
◗ a few rosemary sprigs
TO SERVE
◗ braised peas or another side dish of your choice
Have a sealable nonmetal marinating dish, an ovenproof dish and a sheet of foil handy. Spray the ovenproof dish with nonstick spray.
1 Arrange the chicken pieces in a single layer in the marinating dish.
2 Marinade Put all the ingredients in a large jar and shake until well mixed (or whisk everything together in a mixing bowl).
3 Pour the marinade over the chicken and mix to coat. Cover the dish and marinate in the fridge for 3 hours or overnight.
Preheat the oven to 180°C.
