Author: Cheryl Pope
About: TASTE reader Cheryl Pope is the queen of clever hacks, South African favourites and air fryer cooking. Her recipes are tried and tested on her kids and grandkids.
8
Easy
20 minutes
50 minutes
1. Preheat the oven to 180°C.
2. Mix the chutney, mayonnaise, soup powder and water. If the sauce looks too thick, add a little more water.
3. Place the chicken in an ovenproof dish and pour over the sauce.
4. Cover with tin foil and bake until the chicken is cooked through (about 40 minutes), turning once. Remove the foil and increase the heat to 200°C. Allow the skin to brown for 10 minutes.
Cook’s note: The sauce can burn quickly due to the sugar content so keep a close eye on it towards the end of the cooking time. As soon as the chicken is cooked through, remove from the oven.
Find more chicken recipes here
Food stylist: Khanya Mzongwana
Food assistant: Bianca Jones
Photographer: Jan Ras
