Tuesday, 1 September 2015

Spicy mango chicken tray bake

A good one-pot, oven-cooked dinner here: mango chicken, bean and rice bake, from BBC Good Food. For once, I don't have any major additions or suggestions!

Marinade: whizz up 4-5 spring onions, 2 large garlic cloves, a thumb of peeled ginger root, a deseeded chilli (optional), stalks of a small bunch of coriander, 1.5 tbsp allspice, juice and zest of a lime, and 2 tbsp oil.

Use this to marinate 8 skinless, boneless chicken thighs for an hour or more (or go skin-on, bone-in for more flavour but more fat).

Place 240g rice (I used brown) and a rinsed can of kidney beans in an ovenproof dish, add a peeled and chopped mango, and lay the chicken on top. Make 500ml stock (I used 2 cubes, chicken + ham), use it to gather any remaining marinade (especially if you used a bag rather than a dish), and pour it over in between the chicken. I also added the pulpy scrapings from the inside of the mango peel, so as not to waste any!

Cover the dish with foil, tightly, and bake for 30 mins at 180°C. Then uncover, spoon mango chutney (amount to taste) over the chicken, and bake uncovered for another 40 mins at 200°C. Scatter with the coriander leaves to serve.

Delicious and filling! We served it with peas for some extra veg. As I said, no major changes, but next time I might try it with black beans instead of kidney, and some coconut milk replacing some of the stock. I omitted the chilli as I didn't have one, so would try it with that next time.

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