The flavour of your chutney chicken will be influenced by the brand and type of chutney you use. I usually make my own, but for this recipe I used Mrs. Balls Light Fruit Chutney. This brand is iconic in South Africa and a condiment I often take to a friend when we travel to see her in London.
I spoke about how I readvanced my home loan to install solar generated power into our home. The process to do so was fairly simple. Since Covid you cannot speak to someone face-to-face and luckily I got through to an amazing gentleman in the call centre. He informed me straight away that I could get the original bond amount again, and directed me to the website for the forms I had to complete. Once that was done I had to submit my annual financial statements as I am self-employed. And they needed my SARS declarations for both my company and myself. From there documents were sent to my closest bank branch for me to sign. The lady I dealt with was amazing and we managed to get everything done in no time at all. Within 5 days the money was in my account and we were good to go.
Today’s inspirational recipe from Lavender and Lime ♥ Chutney Chicken ♥ #LavenderAndLime Click To Tweet
Dave was chatting with a friend who mentioned his brother-in-law was a solar installer. Once the finance was available Dave went to chat to him and Johannes came out to quote on our needs. We decided to reduce our reliability on Eskom as much as possible. This meant a huge outlay for the solar panels, 2 batteries and an 8kVA inverter. I want to be able to use more than one appliance at a time if necessary. The installation was completed a week after we paid the deposit and half way through December we were no longer affected by load shedding. This was quite a relief as by the first week of January we were without Eskom power for at least 9 hours a day! The situation is only going to get worse so I am grateful we made this decision.
Click on the links for conversions and notes.
- 4 chicken thighs
- 4 chicken drumsticks
- olive oil for drizzliing
- 20 mls Cajun spices
- 300 g fruit chutney
- 125 mls water
- 15 mls lemon juice
- rice for serving
- Place the chicken into a bowl and drizzle with oilive oil
- Add the spices and toss to coat
- Place a non stick lidded pan on to heat over a medium temperature
- Brown the chicken in batches so as to not crowd the pan
- Place the chutney, water and lemon juice into a jug and whisk to combine
- When the chicken is browned, place all the pieces into the pan (place the thighs skin side up) and pour the chutney over the chicken
- Bring to a simmer then reduce the temperature slightly, cover and cook for 15 minutes
- Remove the lid, increase the temperature, turn the chicken pieces and cook for another 5 minutes
- Serve with rice and as much of the sticky sauce as you want
View the previous posts on January 26:
- 2022: Gastenverblijf Rodenburg
- 2020: 19th Christmas
- 2018: Dried Mushrooms
- 2015: Ginger Caramel
- 2013: Liebster Award
- 2012: Star Anise Dusted Venison With Red Grapes
- 2011: Ras El Hanout