Possibly my favourite recipe creation so far, I made this for dinner tonight with the Paprika Crispy Crushed Potatoes and the Oven-roasted Garlic Cauliflower.
Serves 4, 2 syns each
- 8 boneless chicken thighs
- 1 small ripe mango,
peeled and chopped into small pieces (optional)
- 2 tablespoons mango chutney
- 2 tablespoons mango chutney
- ½ teaspoon chilli paste
- ½ teaspoon garlic paste
- ½ teaspoon ginger paste
- juice of one lemon
- 1 tablespoon soy sauce
- 1 teaspoon olive oil
- 1 tablespoon tomato purée
-1 finely sliced red pepper
- a handful of finely chopped fresh coriander
- In a casserole dish combine the mango chutney, chilli, garlic, ginger, lemon juice, soy sauce, olive oil and tomato purée. Mix until they are a smooth paste.
- add the chopped coriander and red pepper
- add the chicken thighs,coat the thighs well in the mixture
- set the dish aside for two hours so that the chicken can soak up the flavours
- place the casserole dish into the oven at 220°C/ Gas Mark 8 for an hour. Check on dish frequently making sure the chicken is well coated in the marinade.
- after 50 minutes add the sliced fresh mango for the final ten minutes of cooking time.
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