CHUTNEY CHICKEN CASSEROLE
6-8 free range chicken thigh pieces
100 ml mayonnaise
100 ml chutney
25-50 ml apple cider vinegar
50 ml milk
6-8 baby onions
Crushed garlic
Combine mayonnaise and chutney, whisking to blend.
Add vinegar and milk and crushed garlic and mix well.
Pour over chicken pieces and onions.
Bake on low heat till cooked, and then grill to brown and crisp chicken skin.
Serve hot with rice.
Photo: Nikki-Lee de Beer
