South African Chutney Chicken
photo by TasteTester
- Ready In:
- 1hr 5mins
- 12 chicken thighs
- 1 (12 ounce) jar hot chutney
- 1 (1 ounce) package dry onion soup mix
- Preheat oven to 375 degrees F (190 degrees C).
- In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste.
- Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
- Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.
Questions & Replies
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This was delicious and so tender and juicy. I used bone in chicken breasts. I didn't have any dark meat left which we prefer here because the white meat always comes out dry but not this time. I only had a 1/2 jar of mango chutney so I add a 1/2 cup of sweet chili sauce and 1/4 cup of mango spread. Instead of the onion soup mix which I also didn't have I used 1 medium onion and 2 tsps of knorr beef boulin. Delicious we will be making this again. thank you.
Very tasty and easy.<br/><br/>I have never cooked with chutney before. The only chutney I could find was mango chutney and it wasn't spicy so I added a tough of cayenne to it. I was afraid the chutney might burn before the chicken was done so I baked it covered for the first 30 minutes and then uncovered for the next 30. I used a mix of chicken thighs and breasts. I enjoyed it very much. I served [url=http://www.food.com/recipe/couscous-with-currants-and-cumin-490]couscous with currents and cumin[/url] with this, which went very together.
I made this using boneless chicken breasts and it came out nice and juicy. We really enjoyed the onion/chutney taste combination but I'll make a few changes when I make it next time. Without adding any liquid, the dry soup mix came out with a very strong onion flavor, so I'm going to try it again using half a can of french onion soup with I have mixed with half a can of water, and use French's canned french-fried onions in place of the soup mix. With those changes, I think the flavor will be a little milder while still retaining the great mix of flavors. Thanks for sharing.
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa. Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks. As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..