Your online resource

for all things culinary


HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ? UKFoodOnline.co.uk

 

 

Chicken Thighs with Mango      HT  MC  25mins



Serves 4     Hot Poultry Fruit Herbs Main Course Gluten Wheat Free Eggless

Ingredients
4 tbsp Natural Yogurt
2 tbsp Chutney
The grated zest and juice from 1 lime
2 tbsp freshly chopped Coriander
1 small Chilli, deseeded and finely chopped
4 Large or 8 small Chicken Thighs
1 large Mango, peeled
Vegetable Oil for brushing
Salt and Black Pepper

Instructions

1. In a large mixing bowl, mix together the chutney, lime zest and juice, yogurt, coriander and chilli.

2. Preheat the grill to hot and line the grill pan with aluminium foil. Remove the bone from the chicken thighs, cut each into 2 pieces then add to the yoghurt mixture and turn to coat well on all sides.

3. Place the chicken in the grill pan skin side down and grill for 5 minutes.

4. Meanwhile, slice the mango into four thick pieces, drizzle lightly with oil and season with salt and pepper.

5. Turn the chicken so the skin sides are upwards and continue to grill for a further 5 minutes.

6. Place the mango slices around the chicken and continue to cook the chicken and mango for a further 3-4 minutes or until the chicken is cooked and the mango is heated through. Serve immediately.

 

 

More Poultry & Game Recipes  |  General Poultry & Game Prep & Cooking Times  
 

 

Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.

 

If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.

 

   

Click here to ask a culinary question

More information about this recipe

 Follow us  

Share 

 

Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.

 

Tips, Options and Substitutions

xxx

Main equipment

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

 

Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?

 

Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!

 

 

About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  

 

This Web Site was designed and created by Recipes4us.co.uk. Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos © www.fotolia.co.uk