| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Serves | 4 |
| Cuisine | South African |
| Diet | Other |
| Preparation | Moderate |
| Calories | 1013 |
| Fat | 61g |
| Saturates | 15g |
| Protein | 42g |
| Carbs | 72g |
| Sugars | 13g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the oven to 200°C, gas mark 6. Line a baking tray and set aside.
Steep the rooibos tea bag in 100ml boiling water for 5–10 minutes until strong, then discard the bag and let the tea cool slightly.
Finely dice the onion, mince the garlic and chop the chilli. Sauté in the oil over medium heat for 5 minutes until softened, then stir in the mango chutney, Worcestershire sauce and brewed rooibos tea and simmer for 2–3 minutes to thicken slightly.
Remove from the heat and divide the mixture in two. Blend one half with the mayonnaise until smooth and silky.
Season the chicken thighs with salt and pepper, coat with the mayo marinade and arrange on the tray. Spoon over any remaining marinade and roast for 40–45 minutes until sticky and golden.
Meanwhile, melt the butter in a saucepan over medium heat. Stir in the rice, then add the 500ml water, turmeric, cinnamon stick, raisins and ½ tsp salt
Bring to a boil, reduce heat to low, cover and simmer for 12–15 minutes until the rice is tender and liquid absorbed. Fluff with a fork and remove the cinnamon stick.
Serve the chicken warm with yellow rice and the chutney mix on the side.
