CHICKEN BOBOTIE
Recipe and photo: Thys Venter
- 1 whole chicken, cooked and deboned
- 50 ml of raisins, optional or replace with a finely chopped yellow pepper
- 1 green pepper, finely chopped
- 2 onions, finely chopped
- 250 ml mayonnaise
- 20 ml apricot jam or 20 ml chutney
- 10 ml lemon juice
- 20 ml masala/curry powder
- 250 ml milk
- 5 ml mixed herbs
- 15 ml crushed garlic
- 1 packet cream of chicken soup powder
- 3 cups grated cheese
- Custard top:
- 3 eggs
- 30 ml milk
- salt and pepper
- Debone the chicken and slice thinly, mix the rest of the ingredient’s except the custard top ingredients and the cheese.
- Pour over the chicken pieces and mix through.
- Spoon the mixture into an ovenproof dish, sprinkle the cheese on top evenly spread.
- Mix the eggs, milk, salt and pepper well and pour over the cheese layer.
- Bake at 180ºC for 40-45 minutes.
- Serve with yellow rice.
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