Ingredients:

• 6 pieces of chicken thigh (or any chicken parts of choice )
• 3 cups of rice of choice (tastic, jasmin, basmati etc)
• ½ Half a cup mayonnaise
• ½ Half a cup chutney
• ½ Half a cup tomato sauce
• 2 tablespoons mustard
• 2 tablespoons crushed/grated garlic and ginger
• 2 tablespoon Portuguese chicken spice
• 250 gm grated carrots
• 2 tablespoons of spice for rice
• 100 gm seedless raisins
• 125g crispy bacon (fried )
• 1 medium onion
• 3 teaspoons of cooking oil
• 1 kg of butternut (cut in cubes )
• 2 tablespoons of sugar /honey
• 1 tablespoon of butter
• 1/2 teaspoon of cinnamon
• 1/4 teaspoon of nutmeg
• 1/2 cup lemon juice (freshly squeezed or store bought )
• 1 large bay leaf or two small ones
• 1 tablespoon Oregano
• Salt to taste

Method:

• 1. Preheat the oven at 180 degrees Celsius.
• 2. Wash the pieces of chicken in running water and cut each piece of chicken into two small vertical lines (this is to allow the marinade to penetrate well in the chicken.
• 3. Mix garlic, mayonnaise, chutney, mustard, tomato sauce and lemon juice in a bowl. Dip and season chicken on all sides. Marinade for one hour.
• 4. Place the chicken and sauces in an oven proof casserole and allow to bake for about 30-40 minutes, until crisp and fully cooked.
• 5. In a pot,boil rice in water with the bay leaf and salt until tender.Drain and rinse. In a separate pot, boil the butternut until tender. Drain any excess water, mash the butternut, add butter and sugar/honey, cinnamon and nutmeg and set aside.
• 6. In a pan/wok,addoil, once hot, place the onions (cut in tiny cubes) once brown, add the grated carrots and stir until the carrots are tender, add spice for rice and the crispy bacon. Stir until well combined.
• 7. Add the cooked, drained rice and stir until all rice is covered by the carrots and add spice for rice and raisins and stir until well combined.
• 8. Allow to simmer on low heat for about 1-2 minutes and thenremove from the stove.