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30 minutes

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10 minutes

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10 minutes

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20 minutes

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20 minutes

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Ouma’s Karoo lamb pie

3 hours

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15 minutes

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1 hour

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The Easter egg mudslide

Chicken recipes

Nacho-fried chicken with coconut-apple slaw

30 minutes

Easter recipes

Garlicky deboned lamb

40 minutes

Mayonnaise-and-chutney chicken

Serves 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 50 minutes

Ingredients

1 cup Mrs Ball’s Original chutney
1 cup mayonnaise
1 packet brown onion soup powder
½ cup water
1.2 kg chicken pieces

Method

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

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Tuna pot pie

Mediterranean venison pinwheels

Venison steak with cowboy butter

Pork schnitzel eggs Benedict

Crumbed pork chops topped with Caesar salad

Ouma’s Karoo lamb pie

Grana Padano polenta cakes with exotic tomatoes and olives

White samp (umngqusho omhlophe)

The Easter egg mudslide

Nacho-fried chicken with coconut-apple slaw

Garlicky deboned lamb

Mayonnaise-and-chutney chicken

Mayonnaise-and-chutney chicken

Ingredients

Method