Chutney Chicken, Mielie Bread and Shiraz

Experience the comforting and flavourful combination of Chutney Chicken paired with Jason’s Hill Shiraz. The sweet and tangy chutney glaze, enriched with a hint of spice, beautifully complements the bold, fruity notes of the Shiraz. Paired with a warm, freshly baked mielie bread, this dish is sure to be a hit at any dinner table.

Ingredients for the Chutney Chicken:

  • 1 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 6 tbsp Mrs. Balls Chutney (for a spicier option, try the Jalapeno Chutney)
  • 1 tbsp Worcestershire sauce
  • 6 tbsp mayonnaise
  • 1 whole chicken

For the Mielie Bread:

  • 1 can (410 g) cream-style sweetcorn
  • 2 eggs, beaten
  • 5 ml (1 tsp) salt
  • 60 ml (¼ cup) warm milk
  • 60 g butter, melted (divided into two portions of 30 g each)
  • 350 g self-raising flour
  • 2 ml (½ tsp) paprika

Method:

Chutney Chicken:

  • Preheat the Oven: Heat the oven to 200°C (392°F).
  • Prepare the Chutney Sauce: In a frying pan over medium heat, warm the olive oil. Add the finely chopped onion and garlic, cooking for a few minutes until softened.
  • Make the Glaze: Stir in the chutney, Worcestershire sauce, and mayonnaise. Taste the mixture and season with salt and pepper if needed.
  • Prepare the Chicken: Place the whole chicken on a foil-lined baking tray. Spoon the chutney mixture over the chicken, ensuring it’s evenly coated.
  • Roast the Chicken: Roast the chicken in the preheated oven for 1.5 hours until it’s cooked through and has a sticky, golden glaze. After 30 minutes, reduce the oven temperature to 180°C (356°F).

Mielie Bread:

  • Preheat the Oven: Set the oven to 170°C (338°F). Grease a loaf tin and dust it with flour.
  • Prepare the Dough: In a large bowl, mix together the cream-style sweetcorn, beaten eggs, salt, warm milk, and 30 g of melted butter.
  • Incorporate the Dry Ingredients: Stir in the self-raising flour and paprika to form a dough.
  • Bake: Pour the dough into the prepared loaf tin. Bake for about 45 minutes or until the bread is well-risen and lightly browned.
  • Finish the Bread: Once baked, brush the top of the mielie bread with the remaining melted butter to keep it soft and moist.

Serving:
Serve the chutney chicken alongside slices of warm mielie bread, and pour a glass of Jason’s Hill Shiraz to enjoy a perfect pairing of flavors. The rich, savory chicken and the subtly sweet mielie bread create a delightful meal that pairs beautifully with the depth and complexity of the Shiraz.