This is my first attempt at a "foodie" entry, so criticise away.
Disclaimer: Every family has some or other version of this recipe. This is merely the version of the recipe that I know and that many, many people have enjoyed before.
Ingredients:
2kg chicken pieces. I prefer drumsticks, but any chicken with a bone will do. Avoid using only wings, as they cook far too quickly and also don't have a lot of meat on them. I wonder why chickens have wings anyway? Perhaps it's an evolutionary thing.
1 bottle of Cross and Blackwell / Nola tangy mayonnaise. It's important that the mayo is tangy, and not too "eggy" or "milky". These are not readily available in Australia and you will have to find a South African outlet / shop online to get this.
350ml apricot nectar. Not juice. Nectar. Because that's thicker. In South Africa, it's best to use Liquifruit - theirs tastes best. Here in Oz, I've used Berri Apricit nectar and it's quota palatable.
Robertsons Salt and Vinegar spice. For taste, to taste. Also available in Australia from a South African outlet.
Garlic and Herb salt. Preferably Robertsons, again, but the MasterFoods one is also quite tasty. For taste, to taste.
Aromat. It's a chicken seasoning. Again, available from your South African outlet if you're in Australia. For taste, to taste.
Process:
In a glass casserole dish (I'm cooking for 5 tonight so I doubled up), first empty the bottle of mayo into the dish.
Add the Apricot nectar in with the mayo and whisk until they're both mixed together. There should be no lumps from the mayo.
Now add a generous amount of the Salt and Vinegar spice, as well as a generous amount of the Aromat and Garlic and Herb salt. I would recommend at least two teaspoons of each, but that's just for taste. As you make this dish more regularly, you will work out what works for you and what doesn't.
Next, take a photo and send it to me.
After this, add the chicken in, and let it sit in the sauce you have just made for about half an hour.
Now out the chicken into an oven that has been pre-heated to 180 degrees Celsius.
After 20 minutes, turn the chicken over in the sauce once. Try to burn yourself whilst doing this as it adds to the reward later on.
After another 20 minutes, turn the chicken again, and move the chicken to the bottom shelf of the oven. Put the oven on grill. You now need to make sure that the chicken browns from the grill and doesn't turn black.
Once the once side is grilled brown, turn the chicken over again, let this side grill to perfection.
Now serve on a bed of rice of your choice. I shall not be detailing how to cook rice as you should already know this.
The end result should look like this:
Enjoy
Ant
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