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
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.