Name: Mielie rice stuffed chicken
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: African
Ingredients: 45 ml butter or margerine; 2 onion chopped; 10 ml garlic cloves, crushed; 60 ml vinegar red wine; 410 g tomatoes chopped; 15 ml fresh mixed herbs chopped; 15 ml sugar; 250 ml sweetcorn frozen; 100 g apricots dried; 125 ml apricots canned; 100 g cottage cheese; 4 chicken quarters; 30 ml chutney

Recipe Disclaimer

Tap for method

Ingredients (13)

Sauce

45 ml	butter — or margerine
2	onion — chopped
10 ml	garlic — cloves, crushed
60 ml	vinegar — red wine
410 g	tomatoes — chopped
15 ml	fresh mixed herbs — chopped
15 ml	sugar

Chicken

250 ml	sweetcorn — frozen
100 g	apricots — dried
125 ml	apricots — canned
100 g	cottage cheese
4	chicken — quarters
30 ml	chutney

Tap for ingredients

Method:

1. Melt butter and sautè onion and
garlic until transparent, add vinegar,
tomatoes, herbs and sugar. Simmer for 5 minutes.
2. Transfer tomato sauce into an ovenproof
baking dish.
3. Mix sweetcorn, apricots and cottage
cheese, loosen skin around chicken and
use mixture to stuff under the chicken
skin, secure with toothpicks.
4. Spread chutney over chicken, place
chicken over tomato sauce, cook uncovered in an oven at 180° until chicken is tender and golden brown for about 30 minutes.
5. Serve with vegetables in season.