Recipe Centre

Chicken and pineapple bobotie

Preparation time: 25

Cooking time: 30

Ingredients
4 whole chicken breasts, with skin and bone
5 ml chicken spice to taste
30 ml oil for shallow-frying
1 large onion, chopped
1 red pepper, chopped
10 ml finely chopped garlic
5 ml ground cumin
10 ml ground coriander
5 ml curry powder
10 ml turmeric
5 ml salt
5 ml freshly ground black pepper to taste
2.50 ml can (220 g) pineapple pieces, drained
80 ml chutney
30 ml lemon juice
250 ml coconut milk
2 eggs
3 lemon leaves

Method:
Preheat the oven to 180 d C and grease an ovenproof dish.
Sprinkle the chicken with chicken spice and simmer in a little water until cooked. Remove the meat from the bone and cut into small pieces.
Heat a little oil in a pan and fry the onion, red pepper and garlic until soft. Add all the spices, salt and pepper and stir-fry for 1 minute.
Add the chicken, pineapple pieces, chutney and lemon juice, stir and simmer over medium heat for 3 minutes.
Transfer the chicken mixture to the prepared dish. Whisk together the coconut milk and eggs and pour over the chicken.
Insert the lemon leaves into the mixture and bake for 30 minutes. Serve the bobotie with yellow rice, sweet pumpkin and a green salad.

Recipe From : YOU May 01, 2006

Recipe from YOU : May 01, 2006 See what YOU has in store this month. Subscribe now and save!

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