South African Chutney Chicken
Dive into the bold and comforting flavors of South African Chutney Chicken, a one-skillet wonder perfect for weeknight dinners or special occasions. This dish features tender, bone-in chicken thighs that are seared to golden perfection before being smothered in a rich, tangy sauce made from peach or apricot chutney, creamy mayonnaise, and savory chicken stock. Infused with the warmth of paprika and sautéed onions, this recipe beautifully balances sweet and savory notes with ease. Baked to juicy, caramelized perfection in the oven, it’s a crowd-pleaser best served over fluffy rice, buttery mashed potatoes, or fresh, crusty bread to soak up every drop of the irresistible sauce. Easy to prepare yet full of exotic flavor, this South African classic is a must-try for anyone seeking global inspiration in their kitchen!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons butter
- 1 medium onion, thinly sliced
- 1 cup chutney (preferably peach or apricot)
- 1 cup mayonnaise
- 0.5 cup chicken stock
- 1 teaspoon paprika
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken thighs with salt, black pepper, garlic powder, and onion powder on both sides.
In a large oven-safe skillet or frying pan, heat the butter over medium heat. Once melted, add the chicken thighs skin-side down and sear for 3-4 minutes until golden brown. Flip and sear the other side for 2-3 minutes.
Remove the chicken from the skillet and set aside. In the same skillet, add the sliced onion and cook for 2-3 minutes until softened.
In a bowl, mix together the chutney, mayonnaise, chicken stock, and paprika until smooth.
Pour the chutney mixture into the skillet with the onions, stirring well to combine. Let it cook for 2 minutes to meld the flavors.
Nestle the chicken thighs into the skillet, skin-side up, making sure they are partially covered in the sauce.
Transfer the skillet to the oven and bake for 40 minutes, or until the chicken is fully cooked (internal temperature of 165°F/74°C).
Remove the skillet from the oven and let the chutney chicken rest for 5 minutes.
Garnish with fresh parsley, if desired, and serve hot with rice, mashed potatoes, or crusty bread.
Nutrition Facts
Calories |
4331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 338.1 g | 433% | |
| Saturated Fat | 68.1 g | 340% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1041 mg | 347% | |
| Sodium | 4666 mg | 203% | |
| Total Carbohydrate | 160.1 g | 58% | |
| Dietary Fiber | 7.7 g | 28% | |
| Total Sugars | 86.1 g | ||
| Protein | 173.7 g | 347% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 248 mg | 19% | |
| Iron | 11.8 mg | 66% | |
| Potassium | 2372 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
