Season chicken with salt. Place chicken in a glass or plastic container. Do not use aluminium or metal containers.
For Marinade: Combine ingredients for marinade and pour over chicken. Spread evenly over chicken to cover completely with marinade. Cover and refrigerate for 2-3 hours or overnight.
For oven-roasting: Drain the chicken, and reserve marinade. Place chicken in a greased oven roasting pan, cover with foil or a lid and roast in a pre-heated 160°C for 40 minutes. Uncover and bate with reserved marinade and continue baking until chicken becomes golden and crisp. Baste with marinade from time to time.
Mix remaining marinade and with cornflour and stir over low heat until mixture thickens. Serve chicken with rice and gravy or crispy chicken portions as a snack platter.
6 chicken portions 30ml Clover Mooi River Salted Butter 15ml sunflower oil salt and pepper to taste 1 onion, peeled and sliced 1 clove garlic, crushed 15ml curry powder 30ml cake flour 5ml salt 125ml fruit chutney 50ml vinegar or lemon juice 125ml chicken stock 1 x herb dumplings recipe (see here)
Ingredients to serve 8
16 chicken portions 60ml Clover Mooi River Salted Butter 30ml sunflower oil salt and pepper to taste 2 onions, peeled and sliced 2 cloves garlic, crushed 30ml curry powder 60ml cake flour 10ml salt 250ml fruit chutney 100ml vinegar or lemon juice 250ml chicken stock 2 x herb dumplings recipe (see here)
Preparation method
Heat the butter and oil in a pan and brown the meat.
Add onion and garlic and fry until onion is translucent.
Sprinkle the flour into the pan and stir to absorb the fat.
Add remaining ingredients. Stir well till thick and boiling.
Cover with the lid and allow to simmer until meat is tender.
Follow recipe for dumplings. Cook dumplings in sauce and serve with rice and salad.
Fry chicken in heated oil in a heavy based saucepan until golden brown. Remove from saucepan and set aside. Add onion and garlic and sauté until onion is translucent. Lower heat and a paprika.
Add the stock and bring to the boil. Return chicken to saucepan Add tomatoes and simmer cover with lid and simmer until chicken is tender.
Mix the corn flour with the milk until smooth. Add to chicken and stir constantly until mixture has thickened. Serve with rice, pasta, mashed potatoes or pap
Variations
Chicken and vegetable stew
Replace chicken breasts with chicken pieces and add vegetables of choice about 15 minutes before the end of the cooking time
Chicken Pie
Spoon chicken goulash into an ovenproof dish and allow to cool completely. Meanwhile prepare the hot water pastry (pastry section) and top goulash with pastry. Bake in a preheated oven at 200°C until golden brown and crispy. Serve immediately
Quick-and-easy Chicken
Ingredients to serve 3
6 chicken portions Salt and pepper, to taste ˝ sachet brown or white onion soup 1 onion, chopped 1 x green/ red pepper, seeded and chopped 250ml chicken stock 25ml apricot jam
Ingredients to serve 8
16 chicken portions (2kg) Salt and pepper, to taste 1 x sachet brown or white onion soup 1 onion, chopped 2 x green/ red pepper, seeded and chopped 500ml chicken stock 50ml apricot jam
Preparation method
Season the chicken with salt and pepper. Place in an ovenproof casserole dish.
Sprinkle the soup, onion and pepper over the chicken.
Mix the chicken stock and apricot together well. Pour over the chicken and cover with lid.
Bake in a preheated oven at 180°C for 1-1˝ hours or until chicken is cooked.
Serve with rice or samp
Tuna Pasta Bake
Ingredients to serve 4
250g noodles of choice 30ml sunflower oil 3 medium onions, sliced 2x200g shredded tuna in brine, drained 420ml water ˝ x 42g packet cream of mushroom soup salt and pepper to taste 5ml dried parsley OR 15 ml fresh parsley chopped 250ml Clover Cheddar cheese, grated
Ingredients to serve 8
500g noodles of choice 60ml sunflower oil 5 medium onions, sliced 4x200g shredded tuna in brine, drained 840ml water 1 x 42g packet cream of mushroom soup salt and pepper to taste 15ml dried parsley OR 45 ml fresh parsley chopped 500ml Clover Cheddar cheese, grated
Preparation method
Cook noodles according to instructions on pack.
Heat oil in a heavy-based saucepan. Add the onion and sauté until onion is translucent. Add the fish, mushroom soup, salt and pepper and parsley. Mix through.
Spoon noodles into a greased ovenproof dish. Spoon the fish mixture on top in an even layer. Sprinkle the cheese over.
Bake in a preheated oven at 180°C for 20-30 minutes or until heated through and golden brown in colour
