Baked Chicken Thighs with Mango & Chilli Chutney
Gluten Free, Lovely Lunches, Quick & Easy, Recipes, Simple Suppers

Sticky Hot Mango Chicken

Mango chutney isn’t just for curry – this low input meal is not only out of this world, it won’t have you slaving over a hot stove either!


Heat the oven to 200 degrees. Season the chicken thighs. Heat a little oil in a frying pan over a medium-high heat and place chicken skin side down in the pan until the skin is golden. Remove from the pan and arrange in an oven proof dish skin side up.
Lower the heat under the frying pan and soften onion and garlic for 5-8 mins. Stir in chutney, Worcestershire sauce and crème fraiche and stir.
Spoon the chutney mixture over the chicken and cook on middle shelf for 30 minutes or until the chicken is cooked through. Serve with some rice and a wedge of fresh lime.


x4 chicken thighs skin on
salt and pepper to season
x1 onion – finely chopped
x1 clove garlic, crushed
x1 jar Tracklements Mango & Chilli Chutney
x1 tablespoon Worcestershire Sauce
200g crème fraiche – or varied depending on taste

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