PLUM CHUTNEY CHICKEN
8 skinless chicken pieces
salt and milled pepper
Juice of 1 lemon
30 ml olive oil
1 red onion finely chopped
30 ml chopped thyme
2 garlic cloves crushed
1 chilli finely chopped
6 plums halved pitted and diced
80ml light brown sugar
45 ml cider vinegar
5 ml medium curry powder
Preheat oven to 180 ºC.
Season chicken with salt, pepper and lemon juice.
Place in a roasting pan roast for 30-40 min. or until cooked through.
Heat oil in a saucepan and fry the onion, thyme and chilli until softened. Stir through garlic, diced plums, sugar and simmer for 15-20min or until thickened.
Served chicken topped with the chutney.
