Bobotie with a Twist

Hooray, September is finally here! Hello Spring – we’ve missed you!

It is also Heritage Month here in sunny SA and we do love bobotie…

 

This isn’t just any bobotie, it’s a chicken bobotie and soooo good!

Rich, chicken flavour with the sweetness of caramelised onions, a bit of spiciness and oodles of #yum!

You will need:

1 whole roasted chicken, deboned and finely chopped

1 cup of peas

1 onion, sliced

Butter

Balsamic vinegar

1 tbs curry powder

1 cup of chicken stock

1 pear, finely grated

1 tsp honey

4 eggs

salt

1/2 a cup of milk {or half milk, half cream – and always use full cream milk}

2 bay leaves

Start by sauteing the onion in a dollop of butter. Add the honey and a small splash of balsamic vinegar and let it slowly caramelise.

Add the curry powder and cook for another 5 minutes, just to fry off the spices.

Add the chicken, peas, pear and the stock. Mix it well and then remove from the heat.

In a separate bowl, whisk 3 of the eggs and the milk and season with a pinch of salt.

Preheat the oven to 180C.

Whisk the remaining egg and mix it into the bobotie mixture.
Spoon the mixture into a casserole and pour the other egg mixture on top.
Use a fork and dab a few ‘holes’ for the egg to permeate the bobotie.

Stick the bay leaves on top and bake at 180C for about 20 minutes, until golden brown on top and the ‘custard’ have set.

Totally delicious just as is – you really don’t need any rice with that!

If you wanted something to go with it, I’d recommend some sweet potato – the sweetness of it will work really well with the curry.

Enjoy! x