Baked Chutney and Mayonnaise Chicken

This sweet and sticky baked chutney and mayonnaise chicken dish is prepared in 5 minutes and baked in 45 minutes. An ideal chicken recipe for a midweek dinner dish.

📝 Ingredients

• 8-10 Chicken Pieces (Tighs or drumsticks or a mix)
• 1/4 cup Chutney (60ml)
• 1/4 cup Mayonnaise (60ml)
• 1/4 cup Tomato Sauce (60ml)
• 2 tbsp Apricot Jam (30ml)
• 1 tsp Mustard (5ml)
• 1 Packet Brown Onion Soup (Dry Powder)
• 2 Garlic Cloves (Chopped)
• 2 x 1/4 cup Boiling Water
• 3 Bay Leaves
• Salt and Pepper to taste

👨‍🍳 Instructions

1. 1Preheat oven to 180°.
2. 2Prepare ovenproof dish.
3. 3In a large jug or bowl, combine the chutney, mayo, tomato sauce, jam, and mustard.
4. 4Add the dry brown onion soup powder and chopped garlic cloves. It should be a very thick paste.
5. 5Add 1/4 cup of boiling water to the mixture with some salt and pepper to taste. Finally, add 3 bay leaves just before pouring the mixture over the chicken. Ensure that it's all evenly coated.
6. 6Place in the oven and bake at 180 degrees for 45 minutes.
7. 7At 25 minutes add the other 1/4 cup of boiling water and turn the chicken pieces.