Nutritional facts per serving
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The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.
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Preheat the oven to 180˚C. Season the chicken pieces with salt and freshly ground black pepper. Heat 1 tablespoon of oil in a pan and sear the chicken over medium-high heat for 2-3 minutes per side or until lightly browned.
Transfer the seared chicken to a greased oven-proof dish and set aside.
Mix 2 tablespoons of cornflour and NESTLÉ Dessert & Cooking Cream together in a bowl until smooth and creamy.
Stir in 2 cans of chakalaka, ⅓ cup of mayonnaise, 1 tablespoon of brown sugar and 150mls of chicken stock. When all the ingredients are combined, pour the mixture carefully over the chicken.
Cover the dish with foil and bake for 40-45 minutes or until the chicken is tender and all flavours have marinated together. Remove the foil and allow to bake uncovered for a further 10 minutes so that any excess water can evaporate for the sauce to thicken.
TIP: Pierce the chicken and if the juices run clear, it is fully cooked.
Lastly, serve with fresh coriander and lime wedges and a delicious side such as rice, roti or pap. Tuck in and enjoy this hearty heritage meal!
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