I like to think of myself as a new age, modern working gal, but when it comes to cooking and the kitchen I?m as old school as they come. I love cooking and my man is always greeted with a hot dish. And no I wasn?t fishing referring to myself. There is a chance that one day I could end up barefoot and pregnant in the kitchen, but my blackberry and laptop would be right in there with me.
Unlike many other working gals on the go I don?t reach for the convenience of woolies meals,. I like standing over the stove, making things from scratch. Yes I make my own white sauce, none of this white sauce powder nonsense.
Sometimes I do wish I had a little Italian mamma in my kitchen cupboard, but I?ve got a few local ladies who are always on call to help out. Ina Paarman is one I love and trust, Yuppiechef is an old favorite too, but my one of my most beloved and longest kitchen gal pals is Mrs Balls herself.
She?s great at most kind of dinner parties, and I often invite her along for curries, braais, brunch, lunch -even brekkie. But this evening I asked her to join me for one of my all-time favorite meals ? Chutney Chicken with apricots and raisins!
Absolutely delish. And she fails to impress, every time. So why not invite her around to your table? Maybe you?re chef in training, or even a pro, but there?s always room for Mrs. Balls.
Chicken with a bit of spice
If you?re looking for a new take on the mundane chicken dish, why not give my Chutney Chicken a la Mrs. Balls recipe a try..
So, this is what you?ll need
- Mrs. Balls Chutney (2-3 tables spoons)
- 2 table spoons of Lime Juice
- 2 table spoons of Raisons
- 1 Red pepper cut into slices
- Pack of free range chicken breasts
- ¾ cup chicken stock
- Pinch of salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup chopped spring onions
- ¼ cup chopped brown onion
- 2 Teaspoons canola oil
- Handful of apricots ( I like to add these but you don?t have to)
- Pinch of curry powder (my own mixture)
Let?s get cooking!
This is my version but feel free to add, remove or replace as your taste buds dictate..
I generally start off by browning the brown onion in a pan with a little oil.
Once the onions are nice and soft I brown the chicken until nicely golden but not cooked all the way through. At this point I like to add a pinch of curry to give the chicken a nice flavor.
Next add the chicken stock, lime juice and Mrs. Balls chutney ( I always like to make a bit more of this sauce ? you?ll see why later, so try upping the quantity a little here)
Let this simmer for a few minutes
Then add the sliced red pepper, spring onions and let that sauté for about 5 minutes. You can add another spoonful of Mrs balls chutney and a pinch more curry at this stage too. Let it simmer for another 5 minutes.
At this stage I like to transfer the chicken and the sauce into a baking dish. Here I add in the raisons and apricots. Make sure there is enough sauce so cover the chicken, and that it has become quite thick that way it will bake nicely. Please this into the oven for 15 ? 20 minutes. Your will see that the raisons and apricots swell and become delectably sweet over this period.
After 15 ? 20 minutes remove from the oven.I like to serve this with steamed veggies and brown rice. Delish and healthy ? what could be better!