Mango Chicken Bake
Mango Chicken Bake. This was a really simple one-pot dish and a bit of a crowd pleaser too.
Except for the little lady, who was in an ‘I only like cereal mood’, although she reluctantly ate it all very quickly and asked for more of the fruity chicken, whilst saying it wasn’t good because it wasn’t cereal.
I love one-pot meals because they require less effort, less washing up and are really easy to prep for. And this mango chicken bake didn’t disappoint.
Mango Chicken Bake
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I used my hand mixer/blender to mix the spring onions, ginger, garlic, coriander stalks, thyme, lime juice and zest, allspice, and oil into a paste. I plonked the chicken into a freezer bag and spooned the paste in on top. Leaving it an hour or so to marinate.
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A couple of games of How to Rob a Bank later, I put the rice and kidney beans into an oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed it with the stock too), chicken and mango and covered with tin foil. I cooked in a preheated oven at 180 for half an hour before removing the foil and smearing the mango chutney over the chicken and pumping up the heat to 220 and cooking for another 35 minutes. I sprinkled the coriander leaves over to serve. Hey presto, mango chicken bake.
Mango Chicken Bake
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Ingredients
Mango Chicken Bake
- Small Bunch Spring onions, Chopped
- Piece Ginger, about the size of your thumb
- Gloves of Garlic
- Coriander, Stalks chopped and leaves roughly chopped
- 1 tbsp tyme leaves
- 1 1/2 tbsp All Spice
- 2 tbsp Sunflower Oil
- 8 Chicken Drumsticks
- 300 g Long Grain Rice
- 400 g (1 can) Kidney Beans
- 500 ml Chicken Stock
- 1 Ripe Mango
- 200 g Mango Chutney
Instructions
Mango Chicken Bake
- I used my hand mixer/blender to mix the spring onions, ginger, garlic, coriander stalks, thyme, lime juice and zest, allspice, and oil into a paste. I plonked the chicken into a freezer bag and spooned the paste in on top. Leaving it an hour or so to marinate.
- A couple of games of How to Rob a Bank later, I put the rice and kidney beans into an oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed it with the stock too), chicken and mango and covered with tin foil. I cooked in a preheated oven at 180 for half an hour before removing the foil and smearing the mango chutney over the chicken and pumping up the heat to 220 and cooking for another 35 minutes. Finally, I sprinkled the coriander leaves over to serve. Hey presto, mango chicken bake.
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Nutrition
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