Vroulief het dié mayonaisse-hoendergereg vir aandete voorgesit. Heeerlik!

• 8 stukkies hoender
• 2 eetlepels blatjang
• 1½ koppie mayonaisse
• 1 eetlepel appelkooskonfyt
• 1 pakkie bruin uiesoppoeier
• 1 teelepel droë roosmaryn
• ½ teelepel knoffelvlokkies
• ½ teelepel chillievlokkies
• 1 teelepel Italiaanse kruie
• 1 teelepel droë pietersielie
• ½ koppie kookwater
• sout en peper na smaak

Rol die hoender in die soppoeier.
Meng al die droē speserye met die kookwater, asook die konfyt, mayonaisse en blatjang.
Pak die hoender in ‘n oondbak en bedek met die sous.
Vou bak toe met foelie (blinkkant na binne) en bak 1½ uur in ‘n voorafverhitte oond op 180 °C.
Bedien met patats, ertjies en aartappelslaai.

Mayonnaise Chutney Chicken

• 8 chicken pieces
• 2 tablespoon chutney
• 1 ½ cup mayonnaise
• 1 tablespoon apricot jam
• 1 packet of brown onion powder
• 1 teaspoon dried rosemary
• ½ teaspoon garlic flakes
• ½ teaspoon dried chillies flakes
• 1 teaspoon Italian herbs
• 1 teaspoon dried parsley
• ½ cup boiling water
• salt and pepper to taste

Roll the chicken into the soup powder.
Mix all the dry spices with the boiling water as well as the jam, mayo and chutney.
Place the chicken into an oven dish and pour sauce over.
Cover with foil and bake for one and a half hour in a preheated oven at 180 ºC.
Remove foil and brown under grill.
Serve with potato salad, sweet potato and peas.

Foto: Elize de Kock
Resep en 2de foto: Gideon Louw