2 x onions
Robertsons Chicken spice
Robertsons Crushed Garlic spice
Robertsons Barbeque Spice
350 ml chicken stock
Mrs Balls Peach Chutney
1 x whole chicken
Slice onions and place in oven dish.
Sprinkle with crush garlic and chicken spice.
Cut chicken in the middle to make a flattie.
Sprinkle chicken with chicken spice and barbeque spice.
Place chicken on top of onions.
Mix one stock cube with 350ml boiling water.
Pour into oven dish.
Cover with tin foil and bake at 150 for a three hours or
until chicken is done.
Mix 3 table spoons apricot jam and 3 table spoons peach chutney together.
Spoon mixture over the chicken.
Put under grill to brown.
Watch as this burns easily.
Chicken will be ultra soft because of the slow cooking.
Bron and photo: Sharon Naude