Roast chicken with tricolour peppers and chutney 1 chicken, cut into portions 50 ml cake flour 15 ml chicken seasoning 15 ml garlic and ginger paste 5 ml freshly ground black pepper salt to taste 100 ml fruit chutney 60 ml Worcestershire sauce 60 ml mustard sauce 100 ml tomato sauce 15 ml lemon juice 1 large onion, sliced into rings 1 red pepper, deseeded and sliced into thin rings 1 yellow pepper, deseeded and sliced into thin rings 1 green pepper, deseeded and sliced into thin rings 30 ml butter fresh coriander leaves, for garnishing Preheat oven to 180 °C. Coat a casserole dish with non-stick cooking spray. Wash chicken and pat dry with paper towel. Mix cake flour, seasoning, garlic and ginger paste, pepper and salt together in a bowl and rub over chicken. Place chicken in casserole dish. Pour chutney, Worcestershire sauce, mustard sauce, tomato sauce and lemon juice into a medium bowl. Add 250 ml boiling water and mix well. Pour mixture over chicken. Pack onion and pepper rings on top of chicken. Cut butter in small cubes and place on top of peppers. Cover dish with foil and roast in oven for 30 minutes. Remove foil, sprinkle coriander over chicken and roast uncovered in oven for another 15–20 minutes till chicken is cooked through and sauce has thickened. Spoon some sauce over onion rings. Serve with a medley of roasted vegetables. Serves 4 to 6
Posted on: Wed, 09 Jul 2014 13:05:55 +0000
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