Mango Chicken With Spiced Rice |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This dish has a very good depth of flavor and is simple and tasty. Ingredients:
4 chicken breasts, skinless and boneless |
4 tablespoons mango chutney |
1 tablespoon curry powder |
4 teaspoons cumin seeds |
4 teaspoons sunflower oil |
2 small onions, thinly sliced |
4 bay leaves |
1 cinnamon stick |
8 ounces basmati rice |
4 tablespoons cilantro, chopped |
lime wedge, to serve |
Directions:
1. Heat oven to 400F and line a baking tray with foil.
2. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side.
3. Stuff with the mango chutney, then seal the pocket closed around the chutney witha toothpick.
4. Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
5. Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin seeds, bay leaves and cinnamon then cook, stirring for 1 minute.
6. Stir in the rice. Pour over 1 7/8 cup boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce the heat; simmer for 15 minutes.
7. Remove bay leaves and cinnamon, stir in the cilantro and serve with the chicken.
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