Chicken and pineapple bobotie

Recipe from: 5/1/2006 12:00:00 AM
chicken boboti

Ingredients 18
Servings 6
Time 25

Ingredients

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

Method

30
 
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.
 

Read more on: poultry  |  bake  |  stir-fry
 

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