Cape Malay Chicken Bobotie

Ingredients

Bobotie

• 800 g chicken mince
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 2 tbsp BlixSam Bazaar Kerrie
• 1 tsp BlixSam Garlic Melt
• 2 slices white bread
• ½ cup milk
• 2 tbsp fruit chutney
• 1 tbsp Worcestershire sauce
• 1 tsp turmeric
• 1 tsp ground coriander
• ½ tsp ground cumin
• ¼ cup raisins
• Salt and black pepper, to taste

Topping

• 2 eggs
• 1 cup milk
• 6 bay leaves

Method

1. Preheat the oven to 180°C.
2. Soak the bread in the ½ cup milk for 5 minutes. Squeeze out the excess milk, reserving the milk.
3. Heat the olive oil in a large frying pan over medium heat.
4. Sauté the onion for 3–4 minutes, then add the garlic and cook for 1 minute.
5. Add the chicken mince and cook until lightly browned.
6. Stir in the BlixSam Bazaar Kerrie, Garlic Melt, turmeric, coriander, cumin, salt and black pepper.
7. Mix in the soaked bread, fruit chutney, Worcestershire sauce and raisins. Cook for 3–4 minutes, stirring well.
8. Spoon the mixture into a greased baking dish and smooth the top.
9. Whisk together the eggs and the reserved milk, then pour evenly over the chicken mixture.
10. Arrange the bay leaves on top.
11. Bake for 35–40 minutes, or until the custard is golden and just set.
12. Rest for 10 minutes before serving.

BlixSam Tip

Perfect With

• Yellow rice
• Beetroot salad
• Steamed green beans
• Fresh tomato and onion salsa
• Iced tea or South African ginger beer