M A I N S
SERVINGS 8
TIME 1.5 HOURS
METHOD OVEN: 180 °C
method STEP 1
INGREDIENTS
Preheat oven and place chicken in ovenproof dish.
Whole chicken, spatcocked / cut into portions
1
Onions, diced
2
STEP 2 Place onion over chicken.
Oi l
250ml
STEP 3 Blend the rest of ingredients, except the sour cream.
White vinegar
250ml
Tomato sauce
125ml
STEP 4
Pour sauce over chicken and bake until fully cooked (about 1 hour).
Worcestershire sauce
125ml
STEP 5 Add the sour cream to the sauce and serve.
Mustard
15ml
Chutney
15ml
STEP 6 Serve with rice.
Ground peri-peri
30ml
NOTE:
For a bit more heat, add extra peri peri.
Sour cream
30ml
Salt, pepper to taste
ABOUT THE COOK Mandy Proctor is truly an inspiration, dedicated to her family, fitness, and community. As a loving wife and mother of three young adults, she not only keeps fit and cares for her family, but also finds joy in serving her community. Her passion for the Valley shines through in her delightful recipe entries, Pickled Fish and Peri Peri Chicken, for the Longbeach Mall recipe book. Mandy’s admiration for the unity and willingness to help others in the community is truly heartwarming. She finds inspiration in the peaceful environment and strong sense of togetherness that the Valley offers. Mandy’s decision to share her recipes was driven by her desire to spread love through food, believing that it is a powerful way to express affection. Her recipes, cherished by her family and friends for generations, are a testament to her commitment to sharing love through food. The accessibility of ingredients from the Valley makes the recipe book particularly special, as they are readily available from the community. Mandy’s dedication and her delicious yet practical recipes truly make her a remarkable member of the community.
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