Wednesday, 12 December 2012

mango chutney chicken thighs - a random recipe

... in a welcome break from all this festive nonsense it's random recipes time and as if the gods of blogging challenges aren't busy enough they still managed to find the time to be uber-generous with me this month and grant me the love of a chicken thigh recipe... the book I picked was last years only christmas present from my dear neighbour Tracey... Notes from the Jam Cupboard by Mary Tregellas... it is a wonderfully rich book filled with sumptuous recipes for filling jars with jam's and chutney's but what I love about it the most is that it doesn't leave you hanging there with a cupboard full of stained glass windows, it suggests recipes and things to do with what you've bottled... and of course on page 100 there was my recipe...

... I will admit that one is supposed to make the mango chutney first before using it in the recipe but come on folks, its December and time is not on one's side... besides, with the chicken thighs being so cheap I splashed out on a very expensive pot of the best Mango Chutney I could find and the whole dish cost me under £4... not bad for a days work!

mango chutney chicken thighs

it honestly couldn't be a simpler recipe so I added one or two things of my own to add a bit of bite... I have to tell you that whilst this was roasting the whole house succumbed to the most intense and mouth-watering caramelised curry smell... it was quite intense for a couple of hours I can tell you... it also produced the moistest and most tender chicken i've eaten in a while... quite simply you should make this dish... I had some left over the next day and using the flesh, ripped from the bones i smothered it in mayonnaise to make the most wonderful salad... all good...

6 - 8 chicken thighs

1 onion - roughly sliced
10 black olives
1 jar of mango chutney (best you can afford)

- pre-heat the oven to 170C

- place the onions and olives in the bottom of an oven-proof dish, lay the chicken thighs on top and pour over the mango chutney - you need to use your hands here to spread it all over and under the chicken

- bake in the oven for an hour and a half, tuning halfway through.  I always turn the oven up to about 190C for the last 15 mins to get that crispy skin

eat and of course enjoy!

... have you done your random recipes yet... here's a reminder of this months theme... and remember, you could be in with a chance of winning some lovely Sainsbury's book tokens...



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