Cooking time: 1hr 30 mins
Oven Temperature: 180°C (fan)
Serving size: 4-6 people
INGREDIENTS
6 chicken thighs (ideally with skins on & bones in for flavour)
250ml peach chutney (Mrs H.S.Ball's Peach Chutney - Original is the best)
25ml honey
50ml mayonaise
2 tsp (10ml) curry powder
1 tsp (5ml) salt
1 tin canned peaches (sliced) in syrup (420g)
1 red onion
METHOD
1.) Preheat the oven to 180°C (fan).
2.) Heat 2 tsp of neutral oil (e.g. rapeseed oil) in a frying pan. Season the chicken with salt and pepper and fry until the skin is golden (don't worry about cooking the chicken through as it will cook in the oven). Keep the chicken fat in the pan.
3.) Once the chicken is cooked, place it in an oven-proof dish.
4.) Remove the root from the onion and cut it into quarters (root to tip). Cook the onion in the leftover chicken fat - just long enough to add a little colour and flavour from the caramelisation.
5.) Evenly distribute the onion amongst the chicken in the oven-proof dish.
6.) Combine the peach chutney, mayonnaise, honey, curry power and salt. Evenly spread the combined mixture over the chicken and onions.
7.) Cover the chicken with foil and cook in the oven for 30mins.
8.) Drain the canned peaches but reserve the syrup.
9.) After 30 mins, retrieve the chicken from the oven, remove the foil and evenly distribute the peaches amongst the chicken. Add a drizzle of the peach syrup over
the chicken to ensure it is moist (about 1/4 cup - 60ml).
10.) Return the chicken to the oven (uncovered) to cook for 30-45mins or until the chicken skin is golden and crispy and the chicken is fully cooked and tender.
11.) Serve with rice and enjoy.
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