Waterblommetjie and chicken bake

A classic South African ingredient makes this bake special.
 
recipes,bake,shallow-fry
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Recipe from: 05 September 2014
Preparation time: 15 min
Cooking time: 25 min
 
 

Ingredients

 
  • 15
    ml
    oil
  • 8
    chicken thighs
  • salt
  • pepper
  • 2
    cloves garlic, crushed
  • 1
    onion, sliced
  • 820
    g
    waterblommetjies, drained
  • SAUCE
  • 410
    g
    cream of chicken soup
  • 65
    ml
    mayonnaise
  • 65
    ml
    Bulgarian yoghurt
  • 5
    ml
    curry powder
  • TOPPING
  • 50
    g
    Cheddar cheese, grated
  • 60
    g
    dry breadcrumbs
Servings: Change Serving
 
 

Method

 
Preheat the oven to 190 ºC (375 ºF).

Season the chicken thighs with salt and pepper and fry with the garlic in the oil until done. Drain the chicken pieces on paper towelling before transferring to an ovenproof dish.

Sauté the onion in the oil until soft and arrange on top of the chicken pieces with the waterblommetjies.

Combine the cream of chicken soup, mayonnaise, yoghurt and curry powder and pour over the chicken portions. Combine Cheddar cheese and breadcrumbs and sprinkle on top.

Bake until heated through and golden brown on top.

Recipe reprinted with permission of You.
 

Read more on: bake  |  shallow-fry  |  recipes
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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