Ingredients

Method

• 8 pieces free-range chicken
• 3 potatoes, cut into quarters
• sea salt and ground black pepper, to taste
• 1 onion, finely chopped
• ½ cup mayonnaise
• ½ cup peach chutney
• ½ cup Coca-Cola
• 3 T breadcrumbs
• 1½ cups uncooked white rice
• full-cream yoghurt, for serving

Method

Ingredients

1. Preheat the oven to 180°C.

2 .Place the chicken pieces and quartered potatoes in a large skillet or ovenproof dish. Season with salt and ground black pepper.

3. In a bowl, combine the onion, mayonnaise, chutney and Coke, and give it a good stir. Pour this mixture over the chicken and potatoes.

4. Pop the lid on the pot and place it in the oven on the middle rack. Cook for about 45 minutes.

5. Meanwhile, cook the rice according to package instructions.

6. Remove the chicken from the oven and sprinkle the breadcrumbs over the top of the chicken. Place the pot, uncovered, back in the oven and cook until the chicken and potatoes are golden-brown and crispy, about 30 minutes.

7. To serve, place a big dollop of yoghurt on a plate and spread it out. Add a nice portion of rice and top with the chicken and potatoes and the yummy, sticky, salty and sweet gravy.

Cook’s note:  I use thighs and drumsticks, but you can use whichever pieces you prefer. Just adjust the cooking time accordingly.

Find more chicken recipes here

Extracted with permission from The Lucky Kitchen by Angie Batis Durrant