Sticky mango chicken

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 200°C/180°C fan/gas 6. In a bowl, muddle together the chicken thighs with the mango

Step 2

chutney, curry powder and garlic.

Step 3

2 Put the peppers in a large roasting dish. Place the chicken thighs on top and drizzle with oil. Season with some salt and freshly ground black pepper. Roast for 30-35 mins or until the chicken is golden and cooked through.

Step 4

3 Meanwhile, start the rice by heating the oil in a pan over a medium heat. Fry the onion for 5 mins until soft, then add the carrot, turmeric and a pinch of salt and fry for a further 3 mins. Mix in the basmati rice and fry for 1 min, then add 600ml boiling water. Cover and simmer on a low heat for 10-15 mins.

Step 5

4 Once cooked, add the coriander to the rice and stir through just before serving. Spoon the rice onto plates along with the roasted peppers and chicken thighs.