Things I have been cooking lately #110: Spicy mango chicken with brown rice

I like easy meals that you can just chuck in the oven and with just a little prep up front this tasty chicken dish comes together really easily. I liked it so much I ate it for lunch three days running but I have to warn you that Mr O was not a fan. He doesn’t like sweet and savory together and especially not fruit and meat so if you have similar dislikes, this one isn’t for you.

Spicy mango chicken with brown rice

A small bunch of spring onions, trimmed and chopped
1 thumb sized piece of fresh ginger, peeled
1 red chilli (remove the seeds if you don’t like ti too spicy)
A small handful of coriander, stalks roughly chopped and leaves picked
1/2 tablespoon dried thyme
Zest and juice of a a lime, plus another lime cut into wedges
1 teaspoon ground allspice
2 tablespoons sunflower oil
4 chicken breasts,  each one cut into three large chunks
1 400g tin of red kidney beans, drained and rinsed
300g brown rice
500ml chicken stock
1 ripe mango, peeled, stoned and cut into bite-sized chunks
4 tablespoons mango chutney
Salt
Pepper

Put the spring onions, ginger, chilli, coriander, thyme, lime juice and zest, allspice and sunflower oil in a blender with a good pinch of salt and pepper and process until a paste is formed. Spread the paste over the chicken breasts and marinate overnight or at least an hour.

Preheat your oven to 180 C (or 160 C for a fan oven). Put the rice and beans into a deep roasting dish. Remove the chicken from the marinade and set aside. Mix the marinade into the rice and beans and add the chicken stock. Cover the tin with foil and put into the oven 30 minutes.

Remove the roasting dish from the oven and stir. Add the mango pieces to the dish followed by the chicken. Spread a little of the chutney over each piece of chicken. Return the roasting tin to the oven uncovered for 30 minutes.

Remove the dish from the oven and fluff up the rice with a fork. Serve with lime wedges.

Serves 4

18 Comments

  1. My recipe today has mangos in it to. Looks like we were on the same page 🙂 This looks delicious. I love the combination of sweet and spicy. I will have to try this out. Thanks for sharing!

    1. Abbi

      I love mangoes in all their forms. I have some great memories of eating them in the bath as a child because they were considered too messy for any other room in the house. I will definitely be popping over to see what you’ve been making!

      1. Eating them in the bath! That’s adorable!

        Thanks! My mango post won’t be up for another 15 minutes but feel free to pop over 🙂

  2. Oh, I love mangoes and this sounds good, but I developed a mango allergy a few years ago. Maybe peaches?

    1. abbiosbiston

      Oh no! That sucks. I think apricots could also work but I’d love to hear how peaches go too.

      1. Fresh apricots are a rarity around here, but that sounds better than peaches! Maybe I’ll just browse the produce.

        1. abbiosbiston

          You could use dried.

          1. Dried don’t last long enough in this house! It’s a favorite snack.

  3. This looks yummy and I love your new logo! 🙂
    http://styleovercoffee.com

    1. abbiosbiston

      Thank-you! I loved it but hubby was so not on board! I am still finalising my icon but the concept feels right.

  4. This sounds absolutely delicious. I do love sweet and savory together and this just seems heavenly!

    1. abbiosbiston

      What about the coriander?

      1. No coriander in my mind, of course.

  5. I have never, ever had mango chicken. That looks so deliciously exotic!

    1. abbiosbiston

      I loved it but I am probably never going to get to make it again because Mr O really didn’t like it 😦

        1. abbiosbiston

          It was but not overly so.

          1. 😦 Dammit, you will have to find creative ways of sneaking it past him! xD

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