The recipe below comes straight out of celebrated South African chef Mariana Esterhuizen’s new cookbook, Mariana’s Country Kitchen.
When she first opened her now famous restaurant in Stanford, her sister Retha helped her out in the kitchen and discovered a version of this recipe in an early edition of Huisgenoot Wenresepte. They adapted it for the bistro and it was, in Mariana’s own words ‘a lifesaver’.
6 chicken leg and thigh portions
150ml whole-grain mustard
2t mild curry powder
Preheat the oven to 180 °C. Place the chicken portions in a single layer in a baking tray.
Heat the butter in a saucepan and add the rest of the sauce ingredients. Bring to the boil and cook for one minute. Pour the sauce evenly over the chicken.
Cover the dish with a lid or tinfoil and bake the chicken for 30 minutes. Reduce the heat to 160 °C. Turn the chicken portions over, baste with the sauce in the baking dish and cover the dish again. Bake for a further 15 minutes.
Take the cover off the dish, turn the chicken portions over again and bake, uncovered, for a further 15 minutes.
Cook’s Note: Mariana uses large free-range chicken Maryland portions, which consist of a leg and thigh in one piece. Adjust the cooking time to suit the portions of your choice. Keep the chicken warm and serve on stampkoring (pearled wheat) with lots of sauce and lightly steamed green beans or peas.
The Mariana’s Country Kitchen recipe book is published by Human & Rousseau and can be bought for around R350.