CHICKEN BOBOTIE

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.

Recipe and photo: Thys Venter