I have a back log of recipes that I need to get up here on the blog. This is one of them. It’s a fruity mango chicken dish that always goes down well in our house and uses up stuff that most of us have in the cupboard or fridge.
The marinade is sticky and slightly sweet, working its magic in 5 minutes flat. The chicken thighs are juicier than breasts (though you could use these too) and happy enough grilled as kebabs or baked in the oven. Though we’re saving hands on time here by opting for the oven. No standing by the grill thanks. And by lining the baking tray there’s no soldered on marinade to scrub off. Serve with fluffy basmati rice for soaking up the sauce, and lots of green salad and pitta bread for making table top kebabs.
And a few extra thoughts:
- No chicken thighs? Use chicken breasts instead.
- Looking to lower the fat content? Swap chicken for turkey and use a reduced calorie mayonnaise.
- Having a barbecue? Soak wooden skewers in water for an hour and thread the marinated chicken onto them before grilling.
- Saving money? Use bottled lemon juice instead of fresh.
- Fancy a splurge? Slice a couple of fresh mangoes and avocados into the salad.
Lots of great recipes like this in my books, Recipes from a Normal Mum, (available on Amazon, at The Works, Waterstones, WHSmith, The Book Depository and many smaller outlets) and The Power of Frozen (available through Amazon).
Last year: Finger licking spiced ribs and Baked Bramley apple cheesecakes and Easter biscuit baking kit and My never fail Victoria sponge and Double Decker brownies and Easy pea and ham soup and Coconut and lemon tart.
Two years ago: Weaning flapjack and White chocolate mousse eggs and Easter chocolate nests with biscuit chicks and Lamb, pea and mint pie with rough puff pastry and Homemade Snickers and Spinach, ricotta and sweet potato lasagne and Mother’s Day afternoon tea and Chocolate chip cookies and Lemon and raspberry trifle
- 90g mayonnaise
- 30g mango chutney
- 1 tbsp tomato ketchup
- 4 tsp lemon juice
- 3 cloves garlic, peeled and crushed
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp freshly ground black pepper
- ½ tsp salt
- 600g chicken thighs, trimmed of fat and cut into 3cm cubes
Preheat the oven to 200C/fan 180C/gas mark 6. Stir together all the ingredients and leave to marinate for five minutes. In the meantime line a baking tray with foil, shiny side up, being careful not to snag it so that the sauce escapes. Pour the chicken and marinade ingredients onto the lined tray and bake for 25 minutes until starting to crisp and char slightly. Serve, (along with the sauce in the tray), with boiled rice, salad and toasted pitta breads.
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