Chicken and Vegetable Bake

This recipe comes from an Afrikaans recipe book put together by Huisgenoot magazine which is the Afrikaans equivalent of the “You” Magazine here in South Africa.  I usually serve this dish with rice as there is lots of lovely gravy for the rice to absorb.  Just remember to baste the chicken from time to time to prevent it from getting dry on top.  It is baked with a lid in a slowish oven for about 2 hours.

Chicken and Vegetable Bake

3 – 4 medium potatoes, peeled and thinly sliced

2 medium onions, peeled and sliced

3 – 4 medium carrots, peeled and cut into thin strips

1 chicken, washed and divided into portions (I usually use about 8 ready-portioned chicken pieces and I like to remove the skin and visible fat)

1 packet soup powder (thick vegetable or brown onion or whatever flavour you prefer)

500 ml cold water

50 ml mayonnaise

50 ml chutney

50 ml tomato sauce (ketchup)

15 ml chopped parsley

2 bay leaves

Preheat the oven to 170/180 C.  Place the sliced potatoes on the bottom of a casserole dish with a lid.  Place the onions, carrots and chicken pieces on top.

Mix the soup powder in the cold water.  Mix the mayonnaise, chutney, tomato sauce, and parsley together and add this to the soup mixture.  Pour the whole lot over the chicken and vegetables and add the bay leaves.

Pop the lid on and bake for about 2 hours (or until the vegetables are tender), basting from time to time to keep the chicken moist.  Serve with rice and a salad if desired.

Serves 6 – 8


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