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.
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.
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.
Ingredients
Directions
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.
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.
