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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!


  • 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


  • 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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