Mango chicken with spiced pilau 香料肉饭芒果鸡
文章插图
Cook 30 mins；Prep 10 mins；Freezable
Nutrition per serving
414 kcalories, protein 39.0g, carbohydrate 52.0g, fat 7.0g, saturated fat 1.0g, fibre 2.0g, salt 0.77g
Ingredients
Serves 4
- 4 skinless, boneless chicken breasts
- chunky mango chutney
- medium curry powder
- cumin seeds
- sunflower oil
- 2 small onions, thinly sliced
- 4 bay leaves
- 1 cinnamon stick
- 200 g basmati rice
- chopped coriander
- lime wedges, to serve (optional)
Method
- Heat oven to 200C/180C fan/gas 6 and line a baking tray with foil. Cut a horizontal pocket in each chicken breast, taking care not to cut all the way through to the other side. Stuff with the mango chutney, then seal the pocket closed around the chutney with a cocktail stick.
- Mix the curry powder and 2 tsp cumin seeds with 3 tsp oil, then brush all over the chicken. Place on the baking tray and roast for 25-30 mins until cooked through.
- Meanwhile, heat remaining oil and fry the onions for 6-8 mins until golden. Add remaining cumin, bay and cinnamon then cook, stirring, for 1 min. Stir in the rice. Pour over 450ml boiling water, add a pinch of salt, bring to the boil, stir and cover. Reduce heat; simmer for 15 mins.
- Remove bay and cinnamon, stir in coriander and serve with the chicken.
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