Mielie rice stuffed chicken

True Love
4 servings Prep: 20 mins, Cooking: 35 mins
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By Food24 November 03 2009
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Ingredients (13)

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
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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.

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