“Matiesous” Chicken

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.

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