Chicken Seychelles

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Chicken Seychelles

Chicken Seychelles is a traditional Seychellois recipe for a classic dish of chicken cooked in a curry-like stew of orange juice, orange segments, chicken stock and the local Seychelles curry paste. The full recipe is presented here and I hope you enjoy this classic Seychelles version of: Chicken Seychelles.

prep time

20 minutes

cook time

70 minutes

Total Time:

90 minutes

Serves:

Rating:

Tags : Curry Chicken Recipes Fowl Recipes Seychelles Recipes

Ingredients:

1 x 2kg chicken cut into serving pieces
350g mandarin orange segments
120ml mandarin orange juice
120ml 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

Method:

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 paste, tamarind paste, cinnamon and thyme and pour over the chicken. Place in an oven pre-heated to 200°C (180°C fan/400°F/Gas Mark 6) 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 at 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.