Baked Chicken with Chutney and Mayonaise

INGREDIENTS

• 8 chicken thighs or drumsticks
• 1 cup mayonnaise
• 1 cup fruit chutney (like Mrs Balls)
• 1 packet dry brown onion soup mix
• 1 1/2 cups (375 ml) boiling water
• 1 Tablespoon (15 ml) Curry Powder (optional)
• Salt and pepper to taste

INSTRUCTIONS

• Preheat your oven to 180C (350F).
• In a bowl, mix together the mayonnaise, chutney, boiling water and dry onion soup mix.
• Mix in curry powder (optional)
• Arrange the chicken pieces in a single layer in a greased baking dish.
• Pour the chutney-mayo mixture over the chicken, ensuring each piece is well coated.
• Bake covered for 45 minutes, or until the chicken is bubbling and cooked through.
• Remove foil and bake uncovered until chicken is golden. Keep an eye on chicken as it can brown very quickly.
• Garnish with fresh parsley and serve with rice and a crisp green salad.

VARIATIONS

Want extra sauce? Double the chutney, mayo, and soup mix for an even richer dish.
Like a spicy kick? Add a teaspoon of chili flakes
Prefer a deeper flavour? Marinate the chicken in the sauce for 1-2 hours before baking.
Make it lighter by using low-fat mayo or Greek yogurt instead.