Easy Mango Chutney Chicken
Introduction
- Prep time
- 5 minutes
- Cooking time
- 25 minutes
- Serves
- Serves 2
- Summary
- A mouthwatering way to use up your left over Chutney!
- Ingredients:
- 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
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.
Preheat the oven to 200°C/180 fan with a rack in the centre position.
On a large rimmed baking sheet, toss the cauliflower together with the remaining olive oil and 1 teaspoon of salt.
Nestle the chicken between the cauliflower, topping the chicken with any leftover chutney from the bowl. Sprinkle the chicken with the remaining salt.
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.
Sprinkle with coriander and thinly sliced red onion. Serve over cooked rice.
