The beautiful historic town of Stellenbosch hosts one of South Africa’s international universities and is lovingly known amongst the students and locals, as Matieland. Matiesous is a sauce born in Matieland but also plays on the word “tamatie”, which is Afrikaans for tomato.
I first came across this unique sauce in a local butchery and whow, what a pleasant surprise! It is tomato sauce, but not quite. It is peach chutney, but not like we know it. It is Asian sweet-and-sour, but has something extra. In short, it is a superb basting/braai sauce; a perfect partner for steamed buns and sweet-and-sour pork; it is an excellent marinade for those chicken skewers on the barbecue and of course, you will need it for this chicken recipe!
6 large chicken breasts
250ml Matiesous
1 tin of chopped tomatoes
125ml olives, pitted, or a whole lot more if you are an olive freak like me!
a small bunch of basil leaves
Preheat your oven to 180℃.
Season the chicken breast with salt and pepper and place them in a casserole dish.
Add the Matiesous, tinned tomatoes, olives and basil leaves to a mixing bowl and stir through.
Pour the sauce into the casserole so that it covers the chicken.
Place a lid on the casserole or seal it with aluminium foil.
Place the dish in the oven and bake for an hour.
Serve the chicken on its own or with pasta.
My Whisk and I 