Sticky Mango Chicken with Fragrant Pilau

 

 

 

 

 

1 onion, thinly sliced

3 tsp cumin seeds

1 tbsp rapeseed, plus 1 tsp to grease

2 medium carrots, coarsely grated

250g basmati rice, rinsed

1 tsp fine sea salt

1 x 640g pack chicken thigh fillets

3 tbsp mango chutney

1 tbsp lemon juice, plus wedges to serve

2 tbsp chopped coriander

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Soften the onion plus 2 tsp cumin seeds in the oil for 3-4 minutes in a large saucepan.

Add the carrot and cook for 3 minutes,

Use your pre-rinsed rice( how-to instructions on the packet), but here you go just in case.

Twice rinse the rice under cold water and drain. 

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Transfer rice into your chosen pot/saucepan.

Add salt and water into the pot/saucepan. You want to make sure that the water covers the rice by about 2-3 inches.

Add carrots, cumin and stir.

Boil on high heat until you can see the rice and most of the water has evaporated, at this point cover with a lid and cook on the lowest heat for 15 minutes.

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Meanwhile, preheat the grill oven to high.

Start to prepare the chicken, in a bowl rinse chicken under the cold water tap and squeeze 1lemon directly on to the meat and mix, rinse and drain. 

Take a paper towel and lightly pat dry chicken. 

Season chicken thighs with a good amount of salt & black pepper and oil place in a baking tray.

Grill or oven cook for roughly 15 minutes or until almost cooked through.

 

Mix the chutney, lemon juice and 1tsp cumin all together.

Take chicken out of the oven and cover chicken with glaze using a spoon or glazing brush and cook for further 10 minutes until sticky and caramelised.

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Fluff up the rice with a fork, mix in the coriander and serve with the chicken.

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Enjoy! 

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