This recipe is similar to a version I used to make many years ago it caught my attention because it included many ingredients I enjoy, such as mayonnaise and chutney. Although I couldn't locate the original recipe, I found one that contained the ingredients I remembered.
This recipe is deceptively simple, and you might be skeptical about its success since it seems to defy many cooking rules. You don't fry or pre-cook the chicken, yet it turns out delicious.
The dry onion soup mix recipe featured on this blog is an ingredient for which I could not find a gluten-free version in the store.
Ideas, Advice and Suggestions
Whole chicken or chicken portions – You might opt to buy a whole chicken and portion it yourself, but purchasing portions is simpler. Feel free to use any part of the chicken—breast, thigh, wing, leg, or a mix. I personally prefer thigh and leg pieces. To adjust the recipe according to your chicken's weight, simply scale the ingredients proportionally. It's straightforward: everything is measured in 1 cup, so for half the weight of your chicken, use half a cup of water, chutney, and mayonnaise.
Packet Onion Soup 40g – Choose a brand that you prefer but always remember to check the ingredients if you're following a gluten-free diet. Here is my version Dry Brown Onion Soup
Mix – When I first made this recipe, I couldn't find any brand of onion soup mix that didn't include gluten in its ingredients.
Boiling water – the water just hot enough to meld all
the ingredient together.
Mrs Ball’s Chutney – You can select a chutney to your liking, and if you prefer a bit of spice, opt for a hotter variety. I enjoy Mrs Ball's original, but the choice is yours. Not having the exact amount won't cause too many issues.
Mayonnaise – You can use any type of mayonnaise you prefer. If you don't have the exact amount, it usually doesn't cause too many issues.
Salt & Pepper – Taste freshly ground or powdered spices—whatever works best for you.
Baked Chutney and Mayonnaise Chicken
Preparation Time: 15 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 25 minutes
Servings: 4 - 6
Level of Difficulty: Easy
The Origin of the Recipe: witbanknews.co.za
Diet: Gluten-free
A tasty and easy-to-make chicken dish with a sweet and tangy twist. Perfect for a family meal!
Ingredients
- 1 (1 1/2 – 2 kg) whole chicken or chicken portions
- 1 (40 g) packet onion soup (This is a version I make myself Dry Brown Onion Soup Mix)
- 250 ml boiling water
- 250 ml Mrs Ball’s chutney
- 250 ml mayonnaise
- salt & pepper
Instructions
- If you have a whole chicken cut into portions.
- Season the chicken with salt & pepper.
- Place chicken portions into ovenproof dish with lid.
- Mix the soup with boiling water.
- Add chutney & mayonnaise. Mix together.
- Pour mixture over chicken pieces, cover with lid & bake in a 180°C oven for 1 hour.
- Remove lid after 1 hour and bake further until chicken browns on top.
- Serve with rice, vegetables, or salad.
Notes
- Depending on the weight of your chicken you can just reduce or increase the ingredients proportionally and it’s quite simple because everything is 1 cup so half the weight of your chicken half a cup of water, chutney and mayonnaise.