![]() ![]() Basmati or jasmine rice make a nice accompaniment along with something fresh, like a cool cucumber salad. The chicken is done when its juices run clear when you cut into the chicken near the bone. Depending on the size of the chicken pieces, adjust the baking time. Continue to bake the chicken for another 30 minutes, basting the chicken occasionally with the pan juices. Open the oven and carefully spoon the remaining sauce over the chicken. ![]() Place the chicken in the oven preheated to 350 F and bake, uncovered for 25 minutes. Spread half of the sauce over all sides of the chicken and place them in an oven-proof baking dish. Squeeze some fresh lemon juice over the chicken pieces and let the sit while you prepare the basting sauce.Īdd all the basting sauce ingredients in a bowl and stir to thoroughly combine. Score the chicken by cutting a few deep slashes into the meat. If using bone-in, skin-on chicken, remove the skin. You can also use boneless chicken breasts. Serve with some basmati rice and a cool cucumber salad made with a yogurt-cumin-lemon sauce. Prep time is only 5 minutes and the oven does the rest! Just grab the chutney you will have already made (stored in the fridge or frozen), mix together the other sauce ingredients, generously lather the chutney sauce on the chicken pieces, and bake them in the oven. He kept eating and eating – faster than I could flake it off the bones! In the end, he ate both of my drumsticks, and one and a half of my husband’s! Todd and I ended up eating something else for dinner and were happy that our little boy went to bed with a very satisfied tummy :) I gave him some of the meat to try and he asked for more…and more. WELL…we sat down to eat dinner (my son had his own “approved” stash) and we got to taste just enough to know how good it was before our toddler looked at the Mango Chutney Chicken and asked for some. I only made four drumsticks – two for me and two for my husband – because I figured my son, who has been going through a picky phase lately, wouldn’t be interested in it. My husband and I loved this chicken…what we got to eat of it, that is. ![]() But today’s dish is succulent Mango Chutney Chicken. I will be posting a curry in the future using this chutney as well. Ingredients include: m ango, s ugar, g ranulated garlic, r ed pepper flakes, g round ginger, r aisins, o nion, a pple cider vinegar, v anilla seeds and love.I promised you a follow up recipe using this delicious Indian Mango Chutney. The journey from that first dinner conversation to our table today has been an adventure beyond our wildest dreams and we can’t wait to share it with you. Today we run a best-in-class operation creating vanilla products and sharing our story through our vineyard tour experience. was established in 1998 (around the dinner table), we’ve kept quality and family at the heart of our craft. We especially love incorporating the chutney into a cheeseboard to let the rich colors of the chutney do their thing! Just one try and you’ll be hooked!Ībout Us: Since Hawaiian Vanilla Co. He loved it with samosas, Tracy’s shrimp curry, roasted meats, on sandwiches, or with crackers and cheese. This chutney was Jim’s favorite condiment with just about anything. With chunky bites of mango inside, this chutney will elevate any recipe with its sweet, savory, and even sour tastes. Our Mango Chutney has been a hit from day one. ![]()
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