Easy Mango Chutney Chicken


Prep time
5 minutes
Cooking time
25 minutes
Serves 2
A mouthwatering way to use up your left over Chutney!
6 boneless chicken thighs
5Tbsp Indian Mango Chutney
3Tbsp extra-virgin olive oil
2½Tsp sea salt
½Tsp freshly cracked black pepper, plus more for serving
1 Medium head of cauliflower, cut into small florets
1 Thinly sliced red onion
Small bunch coriander
Cooked rice (to serve)

Cooking Method

  1. In a large bowl toss the chicken with chutney, 2 tablespoons of olive oil and 1 teaspoon of salt and pepper. Cover and marinate in the refrigerator for at least 1 hour up to 24 hours.

  2. Preheat the oven to 200°C/180 fan with a rack in the centre position.

  3. On a large rimmed baking sheet, toss the cauliflower together with the remaining olive oil and 1 teaspoon of salt.

  4. Nestle the chicken between the cauliflower, topping the chicken with any leftover chutney from the bowl. Sprinkle the chicken with the remaining salt.

  5. Cook in the oven for 25 minutes until the cauliflower is browned and chicken is cooked though. For crispier chicken, turn the oven to high and cook for a further 5 minutes.

  6. Sprinkle with coriander and thinly sliced red onion. Serve over cooked rice.

No products in the basket.

Subtotal: £0.00

View cart Checkout