Mango Chutney Chicken with Vegetable Pulao

Name: Mango Chutney Chicken with Vegetable Pulao
Prep time: 45 min
Cook time: 50 min
Total time: 1 h 35 min
Ingredients: 8 large chicken thighs, bone in and skin on; 100 g mango chutney; 500 g basmati rice; 50 g butter; 2 cardamom pods, lightly crushed; 1 tsp cumin seeds; 3 bay leaves; 3 mild fresh green chillies, stalks snapped off; 1 large onion, finely chopped; 1 waxy potato, cut into 1 cm dice; 2 carrots, cut into 1 cm dice; 100 g green beans, cut into 2.5 cm lengths; 150 g frozen petit pois; 750 ml light vegetable stock; 2 tbsp lemon juice; a good handful of fresh coriander, finely chopped; sea salt and freshly ground black pepper; sea salt and freshly ground black pepper

Preparation info

Serves
6-8

Difficulty
Easy
Ready in
1 hr 35

Appears in

Neven Maguire's Midweek Meals

By Neven Maguire

Published 2020

About

This is a great dish to make and return to later in the week or it could be frozen, although you’ll lose the delicious crispy chicken skin. It’s made from ingredients from the store cupboard and some basic veg, but you can be as imaginative as you like depending on what you have.

Ingredients

8 large chicken thighs, bone in and skin on
100 g mango chutney
1 tbsp

Main course
Gluten-free

Method

Wash the rice in a sieve until the water runs clear, then soak in a bowl of cold water for 30 minutes.

Preheat the oven to 200°C (400°F/gas mark 6).

Arrange the chicken in a baking tin lined with parchment paper. Mix the mango chutney with the lemon juice and cumin seed