SPICED CHICKEN ON TROPICAL RICE

• 1 large onion, chopped
• 30ml oil
• 10ml fresh ginger
• 1 clove garlic, crushed
• Sugar to taste
• 20ml curry powder or marsala for chicken
• 5ml turmeric
• 500ml chicken stock
• 125ml fruit chutney (peach or mango is good)
• 1 chicken
• 375ml rice

Heat oil and sauté onion until soft, add ginger and garlic. Add curry powder, turmeric and fry for a few minutes for flavour to develop. Add chicken stock bring slowly to boil add chutney and boil for a few minutes. Place chicken in a deep oven proof dish, pour curry sauce over, cover and bake in oven at 180oC for 1 hour. Occasionally baste the chicken. Add the rice and bake for a further 45 minutes. Your chicken dish will be ready when the chicken and rice is soft. Chicken portions can also be used.