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Sticky mango chicken with fragrant pilau
Serves: 4
Prep time: 20 minsTotal time: 
Recipe photograph by Toby Scott
Sticky mango chicken with fragrant pilau
Chutney is a quick, clever way to flavour chicken. Thighs are much cheaper than breast and more flavoursome, too
Serves: 4
Prep time: 20 minsTotal time:
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Nutritional information (per serving)
Calories
571Kcal
Fat
12gr
Saturates
3gr
Carbs
71gr
Sugars
18gr
Fibre
3gr
Protein
43gr
Salt
1.1gr
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Tamsin Burnett-Hall
Tamsin learned the tricks of the trade from cookery legend Delia Smith. A trusted recipe writer for the magazine for over 25 years, she is now our Cookery Workflow Editor, overseeing testing and editing to ensure that every recipe tastes great, is straightforward to follow and works without fail. In her home kitchen, Tamsin creates fuss-free flavour-packed food for friends and family, with baking being her ultimate form of comfort cooking
See more of Tamsin Burnett-Hall’s recipes
Ingredients
- 1 onion, thinly sliced
- 3 tsp cumin seeds
- 1 tbsp vegetable oil, 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
- 100g mango chutney
- 1 tbsp lemon juice, plus wedges to serve
- 2 tbsp chopped coriander
Step by step
- Soften the onion plus 2 teaspoons cumin seeds in the oil for 3-4 minutes in a large saucepan. Add the carrot and cook for 3 minutes, then mix in the rice, add the salt and 600ml boiling water. Stir, cover and cook on the lowest heat for 15 minutes.
- Meanwhile, preheat the grill to high. Put the chicken thighs on a baking tray, drizzle with 1 teaspoon oil and season. Grill for 8-10 minutes or until almost cooked through. Mix the chutney, lemon juice and 1 teaspoon cumin seeds together. Turn the chicken thighs over, spoon on the glaze and grill for 7-8 minutes until sticky and caramelised.
-
Fluff up the rice with a fork, mix in the coriander and serve with the chicken.TipSlim it down
Use chicken breast fillets and reduce the rice to 200g (with 500ml of water)
Make it veggie
Cut 2 aubergines into 4 long slices each. Brush with oil, grill under tender, then glaze as above