Rooihoender (Red Chicken)
This is one of those recipes that, when I walk into the house and I smell it, I am transported back twenty-five years, to my Mom’s kitchen in Montgomery Park. It is a simple recipe, and I believe quite timeless. When I met Heidi she also loved Red Chicken. And if you have never had red chicken, well, let us introduce you to this treat! Obviously our recipe has some added bits, such as truly home-made tomato sauce. But, All Gold is the standard on which is was based, so the true flavour is still that trusty bottle of All Gold.
The Onion and the tomato sauce blend into a sticky sauce, and the smokey roundness of the paprika is jump-started by the Tabasco. As always, the Worcestershire and the chutney brings it all together. For authentic, it has to be Mrs Ball’s chutney. This is not an ad. This is a culinary fact.
Serve on some basmati rice, which you can flavour with some roasted almonds, if you like. A nice green side salad will appeal to the taster-buds as well as the eye.
|1||Chicken, cut into portions or 10 chicken portions|
|250 ml (1 c)||Tomato Sauce|
|60 ml (4 tblsp)||Chutney|
|45 ml (3 tblsp)||Sugar|
|5 ml (1 teasp)||Paprika (smoked, if you can find some anywhere)|
|2,5 ml (1/2 teasp)||Tabasco Sauce|
|125 ml (1/2 c)||Water|
|15 ml (1 tblsp)||Worcester Sauce|
|5 ml (1 teasp)||Mustard Powder|
- Set the oven rack in the middle, and preheat oven to 180’C.
- Flavour the chicken pieces with salt and pepper and roll them in a flour.
- Place chicken in a casserole dish.
- Fry onion in butter and spoon evenly over chicken pieces.
- Mix the rest of the ingredients and pour over chicken.
- Bake for 60 min.