Devilled Chicken (photo by Silvia McCabe, stock.xchng)

Devilled Chicken

Published in Chicken

An excellent accompaniment to the chicken is baked potatoes : small – medium whole potatoes rolled in oil, placed in a dish in the oven with the chicken will be ready when the chicken is done.

Ingredients

  • 1 chicken, jointed (or equivalent portions)
  • oil
  • 50 ml tomato sauce
  • 5ml curry powder
  • 1 onion, very finely chopped or grated
  • butter
  • salt & pepper
  • 50 ml fruit chutney
  • 10 ml Worcestershire sauce
  • 5 ml Dijon mustard
  • 2 cloves garlic, crushed

Preparation:

  • Remove excess fat from chicken portions. Season lightly on both sides.
  • Brush a shallow baking dish with oil, and place the chicken portions, skin side up and fitting fairly snugly in a single layer, into the dish.
  • Mix together the remaining ingredients, except the butter, and spread the mixture over the chicken.
  • Bake uncovered at 160° C for ahout 1 hour. Leave the chicken in the dish and remove as much fat as possible.
  • Place a small pat of butter on each portion (to make it glossy) and return to the oven for a further 15 or so minutes, until the chicken is a deep rich colour and cooked through. This last procedure with the butter is entirely optional, hut it does add extra flavour and visual appeal.

Serves 4 – 6.

Primary Ingredients: , , , , , ,

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