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Mango Chicken Bake

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Mango Chicken Bake

Mango Chicken Bake

RatingDifficultyBeginner

Mango Chicken Bake. This was a really simple one pot dish from the BBC good food magazine and a bit of a crowd pleaser too. Except for the little lady, who was in a ‘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.

Mango Chicken Bake

Yields4 Servings
Prep Time2 hrs 5 minsCook Time1 hr 5 minsTotal Time3 hrs 10 mins

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 ½ 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

Mango Chicken Bake
1

I used my hand mixer/blender to mix the spring onions, ginger, garlic, coriander stalks, thyme, lime juice and zest, all spice, 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.

2

A couple of games of How to Rob a Bank later, I put the rice and kidney beans into a oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed with the the stock too), chicken and mango and covered with tin foil. I cooked in a pre heated 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.

3

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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 ½ 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

Directions

Mango Chicken Bake
1

I used my hand mixer/blender to mix the spring onions, ginger, garlic, coriander stalks, thyme, lime juice and zest, all spice, 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.

2

A couple of games of How to Rob a Bank later, I put the rice and kidney beans into a oven dish, added the stock (I rinsed the marinate bag with a small amount of water and mixed with the the stock too), chicken and mango and covered with tin foil. I cooked in a pre heated 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.

3

If you like this recipe don't forget to follow me on Facebook, Instagram & Twitter were you will find more exclusive content.

Mango Chicken Bake

About Author

Part time Gardener | Part time Blogger | Dad

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