Mango chicken, bean & rice bake

Cheap cut recipe for 4 people, takes only 10 mins; recipe has spring onion, ginger, garlic clove, red chilli, coriander, thyme leaf, lime, allspice, sunflower oil, chicken drumstick, long grain rice, kidney bean, chicken stock, mango and mango chutney.

Mango chicken, bean & rice bake

Mango chicken, bean & rice bake

Recipe by Chef Soomro Course: Cheap cut
Servings

4

servings
Prep time

20 mins

Ingredients

  • Kidney Bean: 400g can kidney bean, rinsed and drained
  • Chicken Drumstick: 8 chicken drumsticks
  • Coriander: small handful coriander, stalks roughly chopped and leaves picked
  • Garlic Clove: 3 garlic cloves
  • Red Chilli: 1 red chilli, seeds removed if you don't like it too hot
  • Spring Onion: small bunch spring onions, chopped
  • Mango Chutney: 200g mango chutney, plus extra to serve (optional)
  • Lime: zest and juice 1 lime, plus 1 lime cut into wedges to serve
  • Sunflower Oil: 2 tbsp sunflower oil
  • Chicken Stock: 500ml chicken stock
  • Ginger: thumb-sized piece ginger, chopped
  • Allspice: 1 1/2 tsp ground allspice
  • Mango: 1 ripe mango, peeled, stoned and cut into bite-sized chunks
  • Thyme Leaf: 1 tbsp thyme leaf
  • Long Grain Rice: 300g long grain rice

Directions

  1. Put the spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest and juice, allspice and oil in a food processor, then blend to a paste. Pour over the chicken drumsticks and leave to marinate for at least 1 hr, or preferably up to 1 day.
  2. Heat oven to 180C/160C fan/gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove the chicken from the marinade and set aside. Mix the stock into the marinade in the bowl and stir well. Pour the stock over the rice and beans, then put the chicken drumsticks and the mango pieces on top. Cover the tray tightly with foil and bake for 30 mins.
  3. Take the tray out of the oven and remove the foil. Increase the temperature to 220C/200C fan/gas 7. Spoon the mango chutney over the drumsticks and return to the oven, uncovered, for 35-40 mins, to brown the chicken pieces and allow the rice to absorb all the liquid. Before serving, fluff up the rice a little with a fork and scatter with the coriander leaves. Serve with lime wedges and extra mango chutney, if you like.