Spiced carrot, chickpea & almond pilaf
A one-pot rice dish with North African flavours that works equally well as a side or main
South African chutney chicken
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 1 tbsp olive oil
- 1 small onionfinely chopped
- 1 garlic clovefinely chopped
- 1 red chillideseeded and finely chopped
- 6 tbsp mango chutney
- 1 tbsp Worcestershire sauce
- 6 tbsp mayonnaise
- 8 chicken thighsskin on and bone in
- green saladto serve
Nutrition: per serving
- kcal450
- fat35g
- saturates7g
- carbs13g
- sugars12g
- fibre0g
- protein21g
- salt1.3g
Method
step 1
Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan over a medium heat and cook the onion, garlic and chilli for a few mins until softened. Stir in the chutney, Worcestershire sauce and mayonnaise. Taste and season.
step 2
Arrange the chicken on a foil-lined baking tray and spoon over the chutney mixture. Roast the chicken in the oven for 40-45 mins until cooked through and sticky. Serve with a green salad.
