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Chicken Thighs with Mango      HT  MC  25mins

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

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


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  


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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


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

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