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Sticky Hot Mango Chicken

Sticky Hot Mango Chicken

This Sticky Hot Mango Chicken by Tracklements proves that 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!

Ingredients
  

  • 4 chicken thighs skin on
  • salt and pepper to season
  • 1 brown onion finely chopped
  • 1 garlic clove crushed
  • 1 jar Tracklements Mango & Chilli Chutney
  • 1 tbsp worcestershire sauce
  • 200g Tribehou Crème Fraîche
  • fresh lime wedges to serve
  • steamed rice to serve

Instructions
 

  • Heat oven to 200C.
  • Season the chicken thighs with salt and pepper and heat a little oil in a frying pan over a medium-high heat.
  • 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, crème fraiche and stir.
  • Spoon the chutney mixture over the chicken and cook on middle shelf in the oven for 30 minutes or until the chicken is cooked through.
  • Serve with steamed rice and a wedge of fresh lime.

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Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.
Simon Johnson has provided chefs, restaurateurs and home cooks with quality, unique products since 1992. From humble beginnings in a small warehouse in Pyrmont, Sydney, Simon Johnson now has five retail stores across Australia, in addition to its extensive wholesale and distribution operation.