Chicken Seychelles

Ingredients:

1 x 2 kg chicken cut into serving pieces

350 g mandarin orange segments

120 ml mandarin orange juice

120 ml chicken broth

2 tbsp sliced almonds

1 tbsp raisins

1 tbsp tamarind paste

1 tbsp Seychelles curry paste

1/2 tsp ground cinnamon

1/2 tsp thyme leaves

3 tbsp mango chutney

Salt and black pepper to taste

Cooking Instructions:

Arrange the chicken pieces (except the breast) in a baking pan, mix the chicken stock and orange juice together and mix with the chutney (chop this if the mango pieces are large). Add the almonds, raisins, curry, tamarind paste, cinnamon and thyme and pour over the chicken. Place in an oven pre-heated to 200C and bake for 25 minutes. Take out the pan, add the breasts and orange segments then bake for about a further 40 minutes. Baste often with the pan juices a this stage and add a little water if the mix becomes too dry. Season with salt and pepper and serve on a bed of rice.

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