This recipe is a firm favourite in our house, mostly because it’s ridiculously delicious, but also because it couldn’t be easier to make. It’s one of those wonderfully low-effort, high-reward meals that busy days were made for.
Everything gets tossed into one roasting pan: chicken pieces, potatoes, and a simple mix of ingredients that you pour over the top. That’s it. No complicated steps, no fuss. The oven does all the hard work while you get on with life.
What comes out is a hearty dish we lovingly call Mom’s Coke Chicken – sticky, savoury, and deeply satisfying. Perfect for family dinners and guaranteed to disappear fast. Enjoy!
Here is the recipe for Beef Stew which is another winner, especially in this weather
INGREDIENTS:
8 pieces chicken*3 potatoes, cut into quarters
salt and ground black pepper to taste
1 onion, finely chopped
125 ml (1⁄2 cup) mayonnaise
125 ml (1⁄2 cup) peach chutney
125 ml (1⁄2 cup) Coca-Cola
45 ml (3 tbsp) breadcrumbs
375 ml (11⁄2 cups) uncooked white rice
full-cream yoghurt
* I use thighs and drumsticks
METHOD:
1. Preheat the oven to 180 °C.Place the chicken pieces and quartered potatoes in a large skillet pot or ovenproof dish. Season with salt and ground black pepper.
2. In a bowl, combine the onion, mayonnaise, chutney and Coke, and give it a good stir. Pour this mixture over the chicken and potatoes.
3. Pop the lid on the pot and place it in the oven on the middle rack. Cook for about 45 minutes. Meanwhile, cook the rice according to the package directions.
4. Remove the chicken from the oven and sprinkle the breadcrumbs over the top of the dish. Place the pot, uncovered, back in the oven and cook until the chicken and potatoes are golden-brown and crispy,
about 30 minutes.
5. To serve, place a big dollop of yoghurt on a plate and spread it out. Add a nice portion of rice and top with the chicken and potatoes and the yummy, sticky, salty and sweet gravy.
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