Dec 02 2008
This is one of my favorite South African recipes. It is very simple and very delicious. What could be better than that? Serve it with rice, because there’s a lot of flavorful gravy.
- ½ cup cake flour
1 teaspoon salt
¼ teaspoon pepper
3 pounds chicken pieces
2 medium onions, finely chopped
1 chicken stock cube, crumbled
1 ½ cups boiling water
¼ cup sweet mild mustard
2 Tablespoons soft brown sugar
1 Tablespoon cornstarch
Sift the flour, salt and pepper together.
Roll the chicken pieces in the flour mixture in until completely coated.
Fry on both sides in hot oil in a medium hot frying pan until golden.
Place the chicken pieces in a single layer in an ovenproof dish with a lid.
Sauté the onions in the same frying pan.
Dissolve the chicken bullion cube in the boiling water.
Mix the mustard, chutney, sugar and cornstarch well together, then mix it with the chicken stock. Add to the onions and bring the sauce over the chicken portions. Cover with the lid and bake for 1 ½ to 2 hours at 325º F.
Makes 6 to 8 servings.