Shake up 1 cut-up chicken in bag with ¼ cup flour, salt and pepper.
Fry and drain well. Put in a dish and add juice of a tine of pineapples and 2 Tbl of soya sauce.
Add pineapple 20 min before serving
180* for 1 ¼ hours.
Beverley’s Chicken
2 chickens
½ - 1 pkt brown onion soup
½ cup soy sauce
½ little tin diet coke – add a bit more
chicken spice
garlic flakes
½ cup chutney
sprinkle sesame seeds thickly
Cook uncovered for 1 ½ hours. Turn half way an add more seeds.
Mustard Chicken
1 roasted chicken – I only roast it for 45 min
½ cup sugar
½ tsp salt
2 Tbl flour
1 cup boiling water Nearly enough sauce for 2 chickens!
½ cup vinegar
1 cup mayonnaise
¼ cup dry mustard
Beat dry ingredients into boiling water and vinegar, until smooth. Cool. Add mayo and pour over cut up chicken. Bake at 180*
Ida’s Oros Chicken
½ cup mayo
1 cup oros
1 pkt brown onion soup
Beat together and pour over 1 spiced chicken. Turn half way.
Bake uncovered for about 1 ¼ hours.
Michelle’s Liquifruit Chicken
1 chicken
dip chicken pieces in white onion soup
1 cup apricot liquifruit
1 cup hot chutney
½ cu mayo
Mix together and pour over chicken
Bake at 200* for about 45 min.
Chicken Hacienda
1 – 2 chickens – pieces 3 level tsp curry
2 Tbl vinegar 2 chopped onions
1 tin tomato soup 1 crushed clove garlic
2 cups water 1 sliced green pepper
1 pkt mushrooms 2 Tbl flour
3 Tbl hot chutney salt and pepper
Either season chicken and fry or remove skin and place in a dish. Saute onion, garlic, pepper and mushrooms. Cook until liquid has disappeared. Sprinkle with flour and stir. Add chutney, curry, vinegar, soup, water and mix. Pour over chicken pieces and bake.
Etta’s Orange Chicken
1 chicken in portions
¾ cup fresh orange juice
¼ cup honey
3 Tbl brown sugar
prepared mustard
1 tsp thickly grated orange rind
Coat chicken in mustard. Mix other ingredients and pour over the chicken. Bake uncovered at 220* for 40 – 45 min.
Garnish with orange slices.
Kim’s Coronation Chicken Salad
2 deboned chickens
1 Tbl oil
1 tsp tomato puree or paste
¾ wine glass of water
1 ½ cups mayonnaise
1 chopped onion
1 dsp curry powder
2Tbl apricot jam
salt, pepper and 3 tsp sugar
squeeze of lemon
toasted flaked almonds to garnish
Cook onion in oil for 5 min. Add curry and cook 2 min. Add tom puree, water and bring to the boil. Add salt, pepper, sugar and lemon juice. Simmer 15 min. COOL. Add mayo and jam. Sprinkle with almonds.
Ruth’s Barbeque Chicken
½ cup chutney
½ cup tomato sauce
½ cup mustard sauce
Layer sliced onions. Then chicken pieces
Mix together sauce and pour over.
Bake about 1 ¼ hours.
Michelle’s Lemon Chicken
Mix together:
1 cup flour
tsp salt
tsp paprika
Dip chicken pieces into mixture
Sauce for 1 chicken:
¼ cup oil
½ cup lemon juice
Rind of orange
1 garlic clove crushed
1 large spoon soya sauce
Let stand for 30 min before pouring over chicken.
Bake chicken for 30 min.
Then pour sauce over chicken and bake for another 30 min.
Sue`s Ginger Ale Chicken
1 chicken – pieces
1 pkt brown onion soup
1 pkt mushroom soup
1 litre ginger ale
Shake chicken pieces well in plastic bag with soup powders.
Place contents in an ovenware dish and pour over the ginger ale.
Bake until done in a heated oven at 200*.
Uncle Douggie’s Braai Sauce
½ cup tomato sauce
white or red wine
½ tsp chilli powder
1 Tbl onion flakes
1 tsp soya sauce
Mix ingredients together and baste on chicken just before it is cooked.
Shirley Kaminer’s Sticky Chicken
2 onions – rings
1 cup tomato sauce
1 cup chutney
2 Tbl mayonnaise
Fry onion rings and add other ingredients. Add chicken and cook.
Margaret’s Eastern Chicken
Place chicken pieces in casserole dish.
Sprinkle with:
1 Tbl flour
½ tsp salt, pepper and ginger
1 tsp thyme
½ tsp curry powder
2 Tbl currents
½ cup chopped onion
½ cup chopped green pepper
Sauce:
1 dsp curry
2 Tbl white wine – optional
½ cup tomato sauce
2 Tbl water
2 tsp sugar
Mix sauce and pour over chicken.
Bake at 180* at first covered and then open for about an hour.
Etta’s Spanish Chicken
1 boiled chicken – cut into bite size pieces. 1 Tbl vinegar
500 gr button mushrooms 1 Tbl sugar
3 Tbl chutney 1 tin tomato soup
3 level tsp curry
1 green pepper
Brown 1 sliced onion in oil, add sliced green pepper and mushrooms. Add rest of ingredients and more water if necessary.
Simmer 10 – 15 min. Place chicken in sauce in a casserole dish and bake at 180* for ½ to ¾ hour.
Sensational Chicken
12 pieces chicken
2 pkts brown onion soup
1 litre apricot juice
Sprinkle chicken with soup and pour over the juice.
Bake uncovered at 180* for 1 ¼ hours.
Doreen’s Apricot Chicken
250 ml apricot jam
1 pkt brown onion soup
125 ml vinegar
garlic
1 tsp mixed herbs
1 small cube dissolved in 1 Tbl boiling water.
Beat sauce together. Place chicken in a dish – one layer only. Pour over sauce. Bake uncovered at 180* for about 1 ¼ hours.
Etta’s Easy Chicken
Thin some mayonnaise with any salad dressing so it is runny. Then paint thinly on to chicken breasts. Roll in crushed cornflakes. Bake uncovered until done – about ½ hour.
Peanut noodles with chicken
8 oz fettuccine
2 cups chopped roasted skinless, boneless chicken breasts – about 2
2 cups thinly sliced red pepper
1 tsp dark sesame oil
2 cloves garlic, minced
1 Tbl minced fresh ginger
2/3 cup water
1/3 cup peanut butter eg Smuckers
1/3 cup hoisin sauce
1 Tbl seasoned rice wine vinegar
½ tsp Asaian chile sauce
½ cup chopped green onions
½ cup chopped fresh cilantro
- Cook pasta according to package, omitting salt and fat. Combine chicken and peppers in a colander. Drain pasta over chicken; let stand for 5 minutes.
- Heat oil in a small saucepan over medium-high heat; add garlic and ginger. Cook 1 minute, stirring frequently; add water and next 4 ingredients (through chile sauce). Cook 1 minute or until thoroughly heated, stirring with a whisk.
- Combine pasta mixture and sauce in a large bowl; toss to coat. Stir in onions and cilantro.
Serves 4